Welcome to another #MiniChefMondays!
Can you believe it’s Monday again? I swear the weeks just fly by and before you know it, the GGG boys are in the kitchen again whipping up something tasty for another #MiniChefMondays post. Today’s recipe calls for Simple Pumpkin Hummus with Pita Chips.
Homemade pita chips are a regular thing in our house. I think the bagged variety are just too darn expensive and truthfully, you don’t get very much in the bag. So, we like to make our own for half the price but ten times the flavor.
To start, I had the GGG boys cut the pita bread into eight wedges. We like to use pizza cutters to make this step super simple.
I even caught my little chef “tasting” his work.
We then brushed the pita with olive oil, sprinkled them with kosher salt and placed them in a preheated oven for about 7 minutes.
Once the pita chips were ready and off the side cooling, we got started on our simple pumpkin hummus. This hummus is tahini-free, but we have a few secret ingredients that we like to include to make it our own. We’ll tell you more about these ingredients a little bit later in the recipe.
We peeled the garbanzo beans of their “skin”. Peeling the skin off the beans makes the hummus smoother and silkier.
Once the skins were peeled we gathered the rest of our ingredients and our favorite blender (we are big fans of the Blendtec). Our recipe calls for garbanzo beans, pumpkin, garlic, salt, olive oil and our secret ingredients – hemp seeds and chia seeds. Here’s my little guy adding the chia seeds with his Curious Chef measuring spoons (Curious Chef makes a whole line of awesome cooking tools for kids) before blending the hummus.
Once blended and smooth to our liking, our fresh, simple pumpkin hummus with pita chips was ready. The boys were thrilled with their homemade snack.
Simple Pumpkin Hummus with Pita Chips
- 1 package whole wheat pita 6 pitas
- olive oil for brushing
- 1 – 15 oz can garbanzo beans drained and peeled
- 1 cup pumpkin puree
- 2 garlic cloves
- 1/3 cup olive oil more if needed for consistency
- 1/2 teaspoon or more to taste
- 1 teaspoon hemp seeds optional
- 1 teaspoon chia seeds optional
- Cut pita into 8 wedges per pita for a total of 48 pita chips. Place on baking sheet and brush lightly with olive oil and sprinkle with salt. Place in preheated oven (400 degrees) for about 5-7 minutes or until brown and crisp.
- Place chickpeas, pumpkin, garlic, salt and seeds (if using) into blender cover. Blend for 1 minute or until smooth. Add additional olive oil as needed 1 teaspoon at a time for smoother consistency. Serve immediately or refrigerate in tightly covered container for up to 4 days. Makes about 2 cups.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well.
- Inside Out Healthy Breakfast Smoothie Recipe // Courtney’s Sweets
- Cake Batter Christmas Cookies // Momma Lew
- Cherry Banana Yogurt Smoothie // Baby Loving Mama
- Peanut Butter Stuffed Chocolate Chip Cookies // We’re Parents
- French Toast Muffins // Frugal Novice
- Goat Cheese Stuffed Prosciutto Wrapped Asparagus Recipe // Eating Richly
- Simple Pumpkin Hummus with Pita Chips // Giggles, Gobbles and Gulps
- Baked Apple Pie Bites // Step Stool Chef
- Pumpkin Granola // Vegging at the Shore
- Apple French Toast Casserole // Mom’s Messy Miracles
- Apple Pie // O’Boy! Organic
- Snicker Doodle Cookies // Can’t Google Everything