Pumpkin Hummus with Cinnamon Sugared Pita Chips

This recipe is a great fall twist on regular hummus. It uses creamy pumpkin and warm spices like cinnamon and nutmeg. Its a great fall snack or appetizer when served with sweet and crunchy pita chips.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup canned pumpkin puree
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 whole wheat pita breads, cut into wedges
• 2 tablespoons coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

Warm the oven up to 175F 350C

Put garlic, lemon juice, cumin, smoked paprika, salt, cinnamon, nutmeg, olive oil, and chickpeas in a food processor

Blend the ingredients until smooth

Mix until smooth

Place pita wedges on a baking sheet so they are all in one layer

Cocoa sugar, cinnamon, and nutmeg should be mixed together in a small bowl

Put on top of pita wedges

10 to 12 minutes in the oven, or until crispy

Pita chips dusted with cinnamon sugar go well with pumpkin hummus