Deborah picked a fall classic flavor for this week and while I love pumpkin, I realized when looking at the recipe spectrum, how many of my favorite fall recipes using pumpkin were sweet, not savory. So finding a small bite, an appetizer, was the challenge. When I saw this recipe for Pumpkin Hummus, and realized that I also needed an appetizer for a party on the weekend, I knew this was going to be the one. The only thing I changed in this recipe from a November 2005 issue of Cooking Light was to add a can of garbanzo beans (chick peas) because it just seemed to call out for the taste and texture.
Pumpkin Hummus and Pita Chips
6 (6-inch) pitas, each cut into 8 wedges (I used mini-pitas from Trader Joes, 2 packages)
2 tablespoons tahini*
2 tablespoon fresh lemon juice
1 tsp ground cumin
2 tsp olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin puree
1 (15 –ounce) can chick peas
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted {pepitas}
* Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.
Preheat oven to 425 degrees F.
Place pita wedges on baking sheets; coat with olive oil cooking spray. Bake at 425 degrees for 6 minutes or until toasted. Remove from oven and set aside.
Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, chick peas, garlic in a food processor or blender, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired. Serve with pita wedges.
NOTE: Can be prepare up to a day ahead and refrigerate.
Makes about 3 cups.
The food processor was perfect for this recipe:
Toasting the pita chips:
Another view of the hummus, spooned into the shell of a small pumpkin:
Coming up: the Olive, and I am going simple, very simple, yet very retro.
Comments (2)
I wish I'd added chickpeas to mine. Great idea! And I can't wait to see your retro olive recipe. :)
Posted by Annie | October 29, 2009 6:38 AM
Posted on October 29, 2009 06:38
This looks great. I'm going to borrow it for a Thanksgiving appetizer!
Posted by amy | October 31, 2009 6:34 AM
Posted on October 31, 2009 06:34