- Calories 98
- Fat 3.9g
- Satfat 0.5g
- Monofat 1.9g
- Polyfat 1g
- Protein 3g
- Carbohydrate 14g
- Fiber 3g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 197mg
- Calcium 19mg
White Bean and Pumpkin Hummus with Pita Chips
Photo: Jennifer Causey; Styling: Lindsey Lower
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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karenfar's Review
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.
brighteyes8's Review
N/A
BlueeyedSara7's Review
My guests really enjoyed this dip and it's a nice seasonal appetizer.
All but one
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.
LisaEJ's Review