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White bean and pumpkin hummus
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| 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 |
Preparation
1. Preheat oven to 400°.
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.
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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