This pumpkin tahini and white bean with pita chips are a sweet and smoky that make a perfect snack. It is also a fitting starter dish for any autumn gathering.
Have This!
- Three wheat pitas
- Two teaspoons olive oil
- Half teaspoon kosher salt
- One cup canned pumpkin puree
- Two tablespoons tahini
- Two tablespoons fresh lemon juice
- One tablespoon extra-virgin olive oil
- One teaspoon ground cumin
- Half teaspoon smoked paprika
- Pinch salt
- One can white beans
- Two garlic cloves, chopped
Do This!
- Preheat oven to 400°.
- Lightly brush rough sides of pitas with olive oil and sprinkle it with kosher salt.
- Cut each pita half into eight wedges and arrange wedges in a single layer on baking sheets.
- Bake for five minutes and rotate pans.
- Bake five additional minutes until crisp and golden.
- Place pumpkin puree and remaining ingredients in a food processor.
- Process until smooth.
- Serve pumpkin spread with pita chips.