Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light October 2014

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 12 (serving size: 3 tablespoons hummus and 4 pita chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

98 calories; fat 3.9g; saturated fat 0.5g; mono fat 1.9g; poly fat 1g; protein 3g; carbohydrates 14g; fiber 3g; iron 1mg; sodium 197mg; calcium 19mg.
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