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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