Pumpkin Hummus with Handmade Pita Chips Tonight!

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

1 Cup Canned Pumpkin

2 TB Lemon Juice

2 Garlic Cloves, grated

1 Tsp Sea Salt

1 Tsp Cumin

½ Tsp Allspice

1 Tsp Smoked Paprika

1 Cup Crumbled Goat cheese

½ 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

Olive Oil Spray

Sea Salt and Freshly 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.