White Bean And Pumpkin Hummus With Pita Chips

• 3 (6-inch) whole-wheat pitas, each split in half horizontally to form 2 rounds
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1 cup canned pumpkin puree
• 2 tablespoons tahini (sesame seed paste)
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 2 garlic cloves, chopped

1. Preheat oven to 400u0b0.
2. Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400u0b0 for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.

pitas, olive oil, kosher salt, pumpkin puree, tahini, lemon juice, extravirgin olive oil, ground cumin, paprika, salt, other white beans, garlic

Taken from www.myrecipes.com/recipe/white-bean-pumpkin-hummus (may not work)