Pumpkin Hummus with Pita Chips is more than a snack, it’s a full on celebration of fall flavor. My story with this cozy dip started during a trip through the Mediterranean, where a vendor handed me a smoky, spiced hummus unlike anything I’d ever tasted. I came home inspired to create a version perfect for fall using pumpkin, warm spices, and crispy pita chips.
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This Pumpkin Hummus with Pita Chips has become a reader favorite for good reason: it’s easy, rich in flavor, and made with simple pantry ingredients. Whether you’re hosting a harvest party, prepping lunch, or craving a healthy dip, this recipe fits right in. Plus, it’s endlessly adaptable, vegan, gluten free, or sweet and savory with a twist.
In this post, you’ll find a complete breakdown of ingredients, step by step instructions, tips to nail the perfect texture, creative variations, and storage solutions. This cozy recipe fits into every fall gathering and weeknight snack board.
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Pumpkin Hummus with Pita Chips
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Pumpkin Hummus with Pita Chips is cozy, creamy, and packed with fall flavor, perfect for gatherings, snacking, or a festive appetizer board.
Ingredients
- 1 cup canned pumpkin puree
- 1½ cups cooked chickpeas or canned
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 3 tbsp olive oil
- Salt to taste
- 2–3 tbsp water, as needed
- 4 pita breads
- 2 tbsp olive oil
- ½ tsp sea salt
- Optional: za’atar or dried thyme
Instructions
- In a food processor, combine pumpkin puree, chickpeas, tahini, lemon juice, garlic, spices, and olive oil. Blend until creamy. Add water as needed to reach a smooth texture.
- Taste the hummus and adjust seasoning. Add more lemon juice or cumin if desired.
- Preheat oven to 375°F. Cut pitas into triangles, brush with olive oil, sprinkle with salt (and za’atar, if using). Bake for 8–10 minutes until golden and crisp.
- Spread the hummus in a shallow bowl. Drizzle with olive oil, top with paprika or pumpkin seeds, and serve with pita chips.
Notes
Use pure pumpkin, not pie filling. Warm chickpeas before blending for a creamier dip. Olive oil adds flavor and richness—don’t skip it. Make ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending, Baking
- Cuisine: Mediterranean-Inspired
Ingredients for Pumpkin Hummus with Pita Chips
To make this smooth, flavorful Pumpkin Hummus with Pita Chips, here’s what you’ll need:
For the hummus:
- 1 cup canned pumpkin puree
- 1½ cups cooked chickpeas or canned
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 3 tbsp olive oil
- Salt to taste
- 2–3 tbsp water, as needed
For the pita chips:
- 4 pita breads
- 2 tbsp olive oil
- ½ tsp sea salt
- Optional: za’atar or dried thyme
If you love fall flavors, try pairing it with Apple Pumpkin Streusel Muffins or Pumpkin Bread with Cream Cheese for a sweet contrast.
Step by Step Instructions
1. Blend the hummus
In a food processor, combine pumpkin puree, chickpeas, tahini, lemon juice, garlic, spices, and olive oil. Blend until creamy. Add water as needed to reach a smooth texture. The key to perfect Pumpkin Hummus with Pita Chips is a silky consistency and balanced flavor.
2. Adjust the seasoning
Taste the hummus. Add more lemon for brightness or cumin for depth. Each can of pumpkin can vary slightly in sweetness and flavor.
3. Bake the pita chips
Preheat your oven to 375°F. Cut pitas into triangles, brush with oil, and sprinkle with salt (and za’atar, if using). Bake on a lined tray for 8–10 minutes until golden and crisp.
4. Serve and enjoy
Spread the hummus in a shallow bowl. Drizzle with olive oil, top with paprika or pumpkin seeds. Serve with warm or cooled pita chips.
For a cozy weekend spread, add Healthy Pumpkin Donut Holes and Cranberry Brie Pull-Apart Bread to the table.
Tips for Success
Use pure pumpkin
Avoid pie filling. Pure pumpkin gives you a clean base to season yourself.
Warm your chickpeas
Microwave or briefly boil chickpeas before blending. This softens them, giving you a creamier pumpkin hummus.
Don’t skip the olive oil
It adds flavor and smoothness. For topping, go with a good quality extra virgin olive oil.
Make ahead
You can prep Pumpkin Hummus with Pita Chips a day ahead. The flavors deepen as it rests in the fridge.
Enjoy it with Sweet Sourdough Pumpkin Bread for a fall brunch everyone will love.
Creative Variations
1. Spicy Pumpkin Hummus with Pita Chips
Add harissa or red pepper flakes into the mix. Garnish with chili oil if you’re feeling bold.
2. Sweet Pumpkin Hummus
Leave out the garlic and cumin. Add 1 tsp maple syrup, a dash of nutmeg, and a pinch of cinnamon. Serve with apple slices or cinnamon pita chips.
3. Gluten-Free Version
Sub pita chips with gluten free flatbread or veggie sticks like cucumbers, carrots, or sweet bell peppers.
4. Protein-Boosted Pumpkin Hummus
Mix in a couple tablespoons of Greek yogurt for extra protein. It doesn’t change the taste but adds body.
Try these variations with Healthy Pumpkin Oatmeal Bars for a wholesome autumn snack board.
How to Store Pumpkin Hummus with Pita Chips
Storing the Hummus:
- Store in an airtight container in the fridge
- Keeps well for up to 5 days
- Stir before serving
- For longer storage, freeze in small containers for up to a month
- Thaw overnight in the fridge and re-blend if needed
Storing the Pita Chips:
- Cool completely before storing
- Keep in a ziplock or sealed container
- Store at room temp for up to 4 days
- To re-crisp, bake at 300°F for 3–4 minutes
Want more cozy fall bites? You’ll love our Blue Cheese and Pear Crostini, a savory bite that balances the richness of hummus perfectly.
Conclusion
This Pumpkin Hummus with Pita Chips recipe captures everything we love about autumn, warm flavors, cozy textures, and dishes worth sharing. It’s simple to make, loaded with nutrition, and perfect for entertaining or snacking solo.
Whether you serve it alongside Pumpkin Soup in Mini Pumpkins or just enjoy it with crispy chips on a chilly evening, it’ll bring comfort and joy to your table.
Don’t wait for Thanksgiving to bring out the pumpkin, this easy dip deserves a spot in your weekly rotation all season long.
Can I make pumpkin hummus without a food processor?
Yes, use a high speed blender. Or mash chickpeas with a fork and mix thoroughly by hand (for a rustic version).
How long does pumpkin hummus stay fresh?
Up to 5 days in the fridge. The flavor gets better by day 2.
Are pita chips healthy?
Yes, especially when baked. You control the oil and seasonings.
Can I double the recipe?
Absolutely. Pumpkin Hummus with Pita Chips is perfect for meal prep or parties. Just scale up the ingredients.