Sous Chef Lea and I are in Fayette tonight getting ready for a demo this evening – after a busy weekend and a super duper busy week in head of us! I’m standing at the kitchen counter quickly passing on this recipe to you. Its one we’ve already made a couple times this fall – and the picture above is from a class that made it as an appetizer last week! All the yumminess of hummus with the fall tastes of warm spices and pumpkin…
Pumpkin Hummus with Handmade Pita Chips
2
Cans (15 oz) Cannellini, well drained and rinsed
Cans (15 oz) Cannellini, well drained and rinsed
1
Cup Canned Pumpkin
Cup Canned Pumpkin
2
TB Lemon Juice
TB Lemon Juice
2
Garlic Cloves, grated
Garlic Cloves, grated
1
Tsp Sea Salt
Tsp Sea Salt
1
Tsp Cumin
Tsp Cumin
½
Tsp Allspice
Tsp Allspice
1
Tsp Smoked Paprika
Tsp Smoked Paprika
1
Cup Crumbled Goat cheese
Cup Crumbled Goat cheese
½
Cup Toasted Pumpkin Seeds (see note for toasting; reserve about 2-3 tbsp for
garnish)
Cup Toasted Pumpkin Seeds (see note for toasting; reserve about 2-3 tbsp for
garnish)
In a food processor add all ingredients except the
goat cheese and pumpkin seeds. Remove from the processor, spread on a plate and
sprinkle with pumpkin seeds and goat cheese.
Handmade Pita Chips
6 Whole Wheat Pita
Pockets
Pockets
Olive Oil Spray
Sea Salt and Freshly
Ground Black Pepper
Ground Black Pepper
Cut the Pita Pockets
in fourths and the tear each quarter in half – you should have 8 pita chips
from each pocket. Spray them and then salt and pepper them well. Place on a
sheet pan and cook in a 400F oven for a about 10 – 15 minutes turning once.
in fourths and the tear each quarter in half – you should have 8 pita chips
from each pocket. Spray them and then salt and pepper them well. Place on a
sheet pan and cook in a 400F oven for a about 10 – 15 minutes turning once.