let’s level set on this one.
This didn’t go as smoothly as I’d hoped. Literally, because my nutribullet blade decided to pack up and run away from me the minute I needed him. I found all the other parts of the blender right where I had left them – in the cabinet above my fridge – but not a blade in sight.
I had friends coming over and there was no time for Amazon Prime or a quick bus ride downtown to buy a new one so I did what we all try our best to do, improvised.
I used my food processor so the hummus isn’t as whipped as I’d like, or you’d like, I’m sure. But it still tastes good and what is it that everyone’s always saying? Taste before beauty. Except no one actually says that but I’m trying to make myself feel better/
I like this recipe for fall – especially for Thanksgiving – because it balances so many of the heavy appetizers being passed around (literally). Don’t get me wrong, ain’t nothing going to stand between me and a charcuterie board but I do my best to get my fill of veggies too.
Serve it with peppers, snow peas, carrots. But the real win of this recipe? The pita chips.
I think the keys are good pita bread and good olive oil. Since my trip to Italy, I’ve invested in a couple nicer olive oils and it’s made such a flavor difference in dishes. I picked up the pita bread from Whole Foods and the olive oil is from Spain, a gift from my mom.
The pita chips are super easy and were a big hit – the flavor on them was awesome and paired so well with the hummus. Do it, trust me.
- For the hummus:
- 1 15-ounce can chickpeas
- 1 15-ounce can pumpkin puree (not pie filling)
- 1 small garlic clove
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 1/2 teaspoons olive oil
- 1/4 cup toasted pumpkin seed kernels + more for garnish
- 1/2 teaspoon cayenne
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- For the pita chips (adapted from Food Network):
- Extra-virgin olive oil, for drizzling
- 2 tablespoons kosher salt
- 1/2 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- Three 6-inch pita bread pockets, cut into small wedges
- To make the hummus: Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Fold in pumpkin seeds. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- To make the pita chips:
- Preheat the oven to 375 degrees F.
- Drizzle a thin layer of olive oil on a baking sheet. Stir together the salt, cumin and paprika in a small bowl until combined. Sprinkle a little of the spice mixture over the surface of the oiled baking sheet.
- Spread the pita wedges evenly on the baking sheet and rub them in the oil to coat the undersides. Drizzle more oil over the tops of the pita, and season lightly with the spice mixture.
- Bake until light golden brown and crisp, 7 to 10 minutes. Serve warm or at room temperature.