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Creamy Pumpkin Hummus Recipe with Warm Spiced Pita Chips

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A creamy, smooth pumpkin hummus blended with warm autumn spices, served with crispy spiced pita chips. This easy and flavorful snack is perfect for cozy gatherings or casual nibbling.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon smoked paprika
  • Salt, to taste (start with ½ teaspoon)
  • 2–3 tablespoons extra virgin olive oil
  • Water, as needed for consistency (start with 2 tablespoons)
  • 4 pita pockets, cut into triangles
  • 2 tablespoons olive oil (for pita chips)
  • 1 teaspoon ground cinnamon (for pita chips)
  • ½ teaspoon ground cumin (for pita chips)
  • ¼ teaspoon kosher salt (for pita chips)
  • Optional pinch of cayenne pepper (for pita chips)

Instructions

  1. Preheat oven to 375°F (190°C). Cut pita pockets into 2-inch wide triangles.
  2. Toss pita triangles in a mixing bowl with 2 tablespoons olive oil, 1 teaspoon cinnamon, ½ teaspoon cumin, ¼ teaspoon kosher salt, and optional cayenne pepper.
  3. Spread pita pieces in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
  4. In a food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, cinnamon, smoked paprika, and salt. Pulse until mostly smooth.
  5. With the processor running, slowly drizzle in 2-3 tablespoons olive oil. Add water one tablespoon at a time until desired creamy consistency is reached.
  6. Taste and adjust seasoning with more lemon juice, salt, or cinnamon if desired.
  7. Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or extra cinnamon.
  8. Serve hummus alongside warm spiced pita chips.

Notes

Rinse canned chickpeas well to remove excess salt and canned flavor. For extra smooth hummus, peel skins off some chickpeas if desired. When baking pita chips, use parchment paper or silicone mat to prevent sticking. Flip chips halfway through baking for even crispness. Hummus tastes better after chilling for 1-2 hours. Pita chips are best fresh but can be stored for 1-2 days and reheated in oven.

Nutrition

Keywords: pumpkin hummus, creamy hummus, spiced pita chips, fall snack, vegan snack, gluten-free option, easy hummus recipe, healthy snack

Find it online: https://yumnode.com/creamy-pumpkin-hummus-recipe-with-warm-spiced-pita-chips-easy-and-perfect-snack/