White Bean and Pumpkin Hummus with Pita Chips
I don’t know about you but when it comes to fall, I just love everything pumpkin. I found this recipe recently on Cooking Light and I wanted to share it with you. It’s delicious!!
White Bean and Pumpkin Hummus with Pita Chips – 12 servings
1. Preheat oven to 400°.
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 400° 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
Nutrition – 98 calories per servings, Protein 3 g, Carbohydrates 14 g
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Recent Posts
- Tips for Meal Planning on a Budget
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- Never Too Late to Start Eating Healthier
- The Actual Benefit of Diet vs. Drugs
- Why Is Meat a Risk Factor for Diabetes?
Recent Comments
- Cathy Bowers on The 3,500 Calorie per Pound Rule Is Wrong
- Jack on The 3,500 Calorie per Pound Rule Is Wrong
- Cathy Bowers on Top 5 Herbs and Spices
- Jeannine Bennett on Top 5 Herbs and Spices
- Health Benefits of Herbs on One of my “FAVORITE” snacks!
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