3 (6-inch) whole-wheat pitas, each split in half horizontally to form 2 rounds
2 teaspoons olive oil
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons tahini (sesame seed paste)
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 (15-ounce) can cannellini or other white beans, rinsed and drained
2 garlic cloves, chopped
How to Make It
Preheat oven to 400°.
Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400° for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden.
While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
I noticed this recipe and was really excited to make it as my son has peanut and tree nut allergies. The requirement for tahini threw this one out the window for us. I have not been able to find tahini made with out or not processed in the same facility with peanuts or tree nuts.
I made this for our gourmet group. It is good but you don't taste the pumpkin. All the flavors blended together and not one stands out. The flavor is good but I expected to taste the pumpkin. It's pretty thick so you could add more pumpkin puree and it would still have the hummus consistency. I used half hot and half regular smoked paprika and more garlic than called for.. I did not make the pita chips.
This was a HIT at a party we had.... all of the guests asked for the recipe! Loved the spiced paprika/pumpkin flavor combination and how quick and easy it goes together. Will definitely make again and again!!