White Bean and Pumpkin Hummus with Pita Chips

This was a great Thanksgiving appetizer and much appreciated by our guest with nut and dairy allergies. The recipe does make a large amount, so I thinned the leftovers with chicken stock, adjusted the seasonings, added black beans, and had a tasty post-Thanksgiving soup.

This is a fun alternative to regular hummus. I wouldn't change anything.

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!!

My guests really enjoyed this dip and it's a nice seasonal appetizer.