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