My mom, sister, and I not only share DNA but a deep love for this dip. My sister had a few wedding dress fittings and each time we were finished at the bridal boutique we went to the same restaurant for tea. Each time we stared at our options on the menu, looked at each other and smiled as one of us inevitably said, “Do you want to split the pumpkin hummus platter?”.
OF COURSE WE DO! It’s to die for!
This platter came with olives, pitas, and crudite. Oh so good. So we decided to make our own. I decided not to use tahini (ground sesame seeds) in this hummus, and I’m happy to share that the flavor wasn’t negatively affected. The consistency is different than that of a typical store-bought hummus. This recipe is a little chunkier, but it definitely feels lighter and fresher.
I had to laugh because I come walking into my parents’ house with groceries and am so excited to get started on dinner when I realize that I brought absolutely nothing to dip into the pumpkin hummus. Oops.
If it’s not a cake that I forget, it’s chips for the dip! Geez!
Lucky for me my mom is a genius! She whipped out some whole wheat wraps, did a little mommy magic and gave me some awesome pita chips for the hummus. The pita chips were so stinkin’ easy that I made them last night for dinner. I had three leftover wheat wraps in the fridge that were in there just long enough that I couldn’t fold them without them tearing. I never thought of making chips out of them. It seriously took less than 10 minutes from start to finish. Gotta love that!
This whole hummus and pita recipe takes less than 10 minutes. Just a little zip, zip of the food processor while your oven bakes and you have a fabulous appetizer.
Pumpkin Hummus withe Semi-Homemade Pita Chips
Source for Hummus: Libby’s Pumpkin Website
Source for Pita Chips: The Mommy
For Pita Chips:
4 whole wheat wraps
cooking spray or 1 Tbs. olive oil
salt, pepper, and cayenne pepper to taste
Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
With a pizza cutter or knife, cut wraps into 8 equal triangles and place on baking sheets. Spray wrap triangles lightly with cooking spray or gently brush with olive oil. Flip and gently coat other side of wrap with cooking spray or oil. Season with salt, pepper, and cayenne pepper.
Bake for 5 minutes or until bottoms are lightly brown. Flip them. Bake for an additional 3-4 minutes making sure to watch them carefully because they can burn very quickly. Take them out and let cool.
For the Pumpkin Hummus:
1 can (15.5 oz.) chickpeas or garbanzo beans, rinsed and drained
3/4 cup canned pumpkin
3 tablespoons lemon juice
1 tablespoon water
1 clove garlic, finely chopped
1/2 teaspoon salt or more to taste
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
sprinkle of paprika (optional)
Place chickpeas, pumpkin, lemon juice, water, garlic, salt and pepper into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Stir in parsley. Top with paprika. Serve immediately or refrigerate in tightly covered container for up to 4 days. Makes about 2 cups.