Try this fall flavored white bean hummus made with pumpkin and served with homemade chili powder spiced pita chips.
You guys. It’s October so I finally gave in to fall and pulled out the pumpkin puree. The weather must have known because the high today is actually under 80 for once. As much as I enjoy fall weather, it’s been difficult to get into the fall-mindset with all the heat that lingering around.
But anywho back to this pumpkin. I turned it into a white bean hummus and even made homemade pita chips seasoned with chili powder. Because no hummus dip is complete without some pita chips and making them is just too easy. Of course you can buy pita chips but the flavor combination was spot on for this dip.
One year ago: Gluten-Free Apple Butter Swirl Cheesecake Bars
Two years ago: Chicken Pesto Lasagna Rolls
Three years ago: Pesto Burgers
WHITE BEAN AND PUMPKIN HUMMUS WITH SPICE PITA CHIPS
6 (6-inch) pitas, split open
3 Tbsp extra virgin olive oil
Salt and chili powder, to taste
1 (15 oz.) can cannellini beans, rinsed and drained
1 cup pumpkin puree
2 garlic cloves, chopped
2-1/2 Tbsp lemon juice
2 Tbsp tahini paste
1 Tsp extra virgin olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/8 tsp cinnamon
1/8 tsp salt
- Preheat oven to 400 degrees. Line two baking sheets with foil.
- Lightly brush both sides of the pitas with olive oil. Cut each pita into 8 wedges, arrange wedges in a single layer on prepared baking sheets, and sprinkle with salt and chili powder. Bake for 5 minutes, rotate pans, and bake 5 additional minutes or until crisp and golden.
- While chips bake, place dip ingredients in a food processor and process until smooth (about 30 seconds). Serve with pita chips.
Source: Adapted slightly from Cooking Light, October 2014.