Photo: Jennifer Causey; Styling: Lindsey Lower 
Yield
Serves 12 (serving size: 3 tablespoons hummus and 4 pita chips)

This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

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