Thanksgiving is so close you guys! Are you stressing out about your menu? One thing making my life easier is this @Chobani Greek Yogurt Hummus with Pumpkin Spiced Pita Chips [#ad]. It’s the perfect last minute Thanksgiving appetizer. So whether you’re hosting, or heading out to a friend’s house on the big day, make sure you give it a try. It’s a little smoky, a little sweet and a lot of delicious! Get the full recipe below! #Chobani
In the bowl of your food processor with the blade attachment, combine 1 (16-ounce) can rinsed and drained chickpeas, 1/2 cup @Chobani Plain Non-Fat Greek Yogurt, 1/2 cup tahini, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 peeled garlic clove, 2 tablespoons water, 2 tablespoons chipotle in adobo, 3/4 teaspoons salt and 1/4 teaspoon black pepper. Process until smooth and creamy, stopping to scrape down the sides of the bowl as necessary. Transfer to a clean container, cover and refrigerate. Before serving, top with toasted pumpkin seeds, herbs and an additional drizzle of extra-virgin olive oil, if desired.
Meanwhile, pre-heat your oven to 350 degrees. Cut 4 pieces of pita bread into 8 wedges each. Place the pita wedges in a single layer onto 2 baking sheets. In a small bowl, stir together 1/4 cup extra-virgin olive oil with 1 tablespoon pumpkin pie spice mix. Lightly brush this mixture onto both sides of the pita wedges. Transfer the baking sheets to your pre-heated oven and bake until the pita wedges are crisp, about 17-19 minutes, flipping the wedges once during cooking time. Remove and set aside to cool. Once cooled, serve with the hummus.