White Bean & Pumpkin Hummus

White Bean & Pumpkin Hummus



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

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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