TRY THIS! Pumpkin-White Bean Hummus with Whole Wheat Pita Chips

I'm fessing up!! I'm not a fan of eating pumpkin. I've never enjoyed it. If pumpkin pie were the only dessert offered at Thanksgiving or Christmas dinner....I would opt for more turkey. Haha! Pumpkin is a really good source of fiber and potassium, vitamin C & A, low in calories and is heart healthy! I like to explore different ways to introduce pumpkin into my diet....and actually enjoy eating it. I love hummus and stumbled upon this recipe, which I actually really enjoy! It is quick and easy to make and is super tasty! Give it a try!

............................................................................................................

Ingredients:

Dip

- One 15oz. can of white beans

-2/3 c. pureed, unsweetened pumpkin (fresh or canned)

- 1 tbsp. lemon juice

- 2 tbsp. tahini

- 1/2 tsp. sea salt or pink Himalayan salt

- 1/2 tsp. ground cumin

- 1/2 tsp. smoked paprika

- 1 pinch nutmeg

- 1 pinch cinnamon

- 1 pinch cayenne pepper

Sage & Garlic

- 1-2 tbsp olive oil

- 2 cloves garlic, minced

- 3 tbsp. chopped fresh sage

Serving options

- Pita chips

- Fluffy pita bread

- Fresh veggies like carrots, celery, fresh beets or sweet potato slices

Instructions:

- Rinse and drain the white beans in a strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, salt, cumin, paprika, nutmeg, cinnamon and cayenne. Puree until creamy and smooth, scraping down the sides as needed.

- Heat oil in a small skillet or saucepan over medium heat. Add garlic and sage and saute for a few minutes to brown slightly (this allows the flavour to deepen). Then add both to food processor and pulse to mix. (You can reserve some to garnish with if desired)

- Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.

- Serve immediately with pita chips and vegetables of choice (see pita chip recipe). Alternatively, refrigerate until chilled (3-4 hours), for a thicker, creamier dip. Store leftovers in the fridge for up to 5-7 days.

............................................................................................................

Pita Chips

Ingredients:

- 3 Large whole wheat tortillas

- Olive oil for brushing (1 tbsp to start)

- Pinch of sea salt or pink Himalayan salt

- Pinch of black pepper

Instructions:

- Preheat oven to 375 degrees F.

- In a small bowl, mix olive oil, salt and pepper together. You may choose to add other spices such as a pinch of garlic powder or cayenne pepper.

- Brush the oil mixture onto both sides of the the tortillas.

- Cut tortillas into wedge shapes and place on a foil-lines baking sheet.

- Place in heated oven for 7 minutes and flip.

- Place back into oven for 7 minutes or until lightly browned.

- Enjoy with the pumpkin hummus dip or your dip of choice! Delish!

#whitebeanhummus #pumpkinhummus #healthieralternative #diyisbest #diy #hummus #homemadeisbest #homemade