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Stunning plated serving of Pumpkin Hummus & Parmesan Pita Crisps, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Pumpkin Hummus & Parmesan Pita Crisps

Experience the vibrant embrace of autumn with this impossibly smooth pumpkin hummus, elegantly swirled and drizzled with olive oil. Paired with shatteringly crisp Parmesan pita crisps and fresh crudité, it’s a sophisticated and inviting start to any gathering.
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Prep Time 23 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Ingredients Method

Ingredients
  

Hummus Pumpkin & Chickpea Base
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • ¼ cup olive oil
  • 4 garlic cloves, peeled
  • juice of ½ medium lemon, about 1 tablespoon
Hummus Seasonings & Thyme
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Parmesan Pita Crisps & Crudité
  • 4 whole pitas, cut into wedges (about 32 total)
  • 4 tablespoons butter, melted
  • 2 ounces Parmesan cheese, grated, about ½ cup
  • celery sticks
  • carrot sticks
  • radishes, sliced
  • petite green beans
  • bell peppers, sliced into strips

Method
 

Blend the Hummus
  1. Add the chickpeas, pumpkin puree, olive oil, garlic, lemon juice, thyme, and paprika to the bowl of a food processor. Pulse to form a smooth paste.
  2. Season with salt and pepper.
  3. Pour the pumpkin hummus into a bowl.
Prep the Pita Crisps
  1. Preheat your oven to 375°.
  2. Place the pita wedges onto a baking sheet.
  3. Brush with butter and sprinkle with Parmesan cheese.
Bake Until Crisp
  1. Bake until the tops of the pitas are golden, about 5 to 7 minutes.
  2. Serve the hummus with warm pita wedges and crudité.