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Pumpkin Hummus And Basil Pita Chips
There is nothing like thin crisp homemade pita chips. You can season them anyway you like; I like to add a sprinkle of smoked paprika and a fine sea salt. the hummus is creamy and smooth. The more you process, the smoother it gets, so customize to your liking. This recipe is perfect for fall when all things are pumpkin.
Prep Time: 00:30
Cook Time: 12:00
15 oz can garbanzo beans (preserve liquid)
15 oz can pumpkin puree
2 tablespoons garlic or mediterranean blend olive oil
1 clove garlic; mashed
1 teaspoon sea salt
2 tablespoons tahini
1 juice of large lemon
1 package pita bread
2 tbls fruity olive oil
2 tsp sea salt
1Put all hummus ingredients in a blender or food processor and puree until smooth.
2Transfer to a bowl. Set aside or refrigerate if you're not going to serve for at least one hour.
3Preheat oven to 400º
4Cut each pita round into small triangles – choose the size you wish to serve
5Put a single layer of pita on a baking sheet. Drizzle with basil oil and sprinkle with sea salt. Do not pile too many pita pieces on the sheet or they won’t crisp.
6Bake until lightly browned; about 15 minutes. Spread on a wire rack to cool; sprinkle with salt while still warm.
7When cooled and crisp arrange on a platter surrounding a bowl of your creamy hummus. Drizzle olive oil over the hummus and sprinkle with chopped toasted pumpkin seeds and dried thyme.
8These can be stored in a bag or container for up to two weeks.
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