Pumpkin Hummus with Pita Chips

Introduction

Pumpkin isn’t just for pies, lattes, and sweet treats—it also shines in savory dishes like this Pumpkin Hummus with Pita Chips. This creamy, spiced dip combines the nutty, earthy flavors of chickpeas and tahini with the smooth sweetness of pumpkin purée. The addition of warm spices like cumin, garlic, and paprika makes it a perfect appetizer for fall gatherings, holiday parties, or just a cozy snack at home.

Homemade pita chips add the perfect crunch to this dip, balancing the smooth hummus with crisp, golden texture. Whether you’re looking for a healthy snack, a unique party dish, or a fun twist on traditional hummus, this recipe delivers both comfort and flavor.

Why I Love This Recipe

I love this recipe because it takes something familiar—hummus—and transforms it into something festive and exciting. The pumpkin doesn’t overpower but enhances the creaminess, making the hummus silky and luxurious. The warm spices pair so well with pumpkin, adding depth and warmth that feel especially cozy in cooler months.

It’s also incredibly versatile: you can serve it with pita chips, fresh veggies, or even as a spread for sandwiches and wraps. Best of all, it’s quick, healthy, and satisfying, which means it’s a snack you can feel good about enjoying anytime.

Why It’s a Must-Try

• Healthy yet indulgent: Creamy, satisfying, and nutrient-packed.
• Seasonal flair: Brings fall flavors into a classic Middle Eastern dish.
• Perfect for gatherings: Great for game nights, holidays, or potlucks.
• Customizable: Adjust spices, toppings, and dippers to suit your taste.
• Quick and easy: Takes less than 20 minutes from start to finish.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 5 minutes (for pita chips)
• Total Time: 20 minutes
• Servings: 6 (about 1 ½ cups hummus with chips)
• Calories per serving: ~180 kcal
• Course: Appetizer / Snack
• Cuisine: Middle Eastern with a seasonal twist

Ingredients

For the Pumpkin Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin purée (unsweetened)
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 garlic clove, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika (plus extra for garnish)
• ½ tsp salt (adjust to taste)
• 2–3 tbsp water (to thin consistency if needed)

For the Pita Chips:

• 4 pita breads, cut into triangles
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt, to taste

Cooking Directions

1. Make hummus: Blend chickpeas, pumpkin purée, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt in a food processor until smooth. Add water as needed.
2. Bake pita chips: Toss pita triangles with olive oil, garlic powder, paprika, and salt. Bake at 375°F (190°C) for 8–10 minutes, until golden and crispy.
3. Serve: Transfer hummus to a bowl, drizzle with olive oil, sprinkle with paprika, and serve with warm pita chips.

Step-by-Step Preparation Method

1. Prepare chickpeas: Drain, rinse, and pat dry to remove excess liquid.
2. Blend hummus base: In a food processor, combine chickpeas, pumpkin purée, tahini, lemon juice, garlic, and spices.
3. Add olive oil: While blending, drizzle in olive oil until creamy.
4. Adjust texture: Add 2–3 tbsp water for smoother consistency.
5. Taste and season: Adjust salt, lemon juice, or spices as needed.
6. Prepare pita chips: Cut pita into triangles, toss with oil and seasoning, bake until crisp.
7. Garnish and serve: Place hummus in a serving bowl, drizzle with olive oil, sprinkle paprika, and serve with pita chips.

How to Serve

• Serve in a shallow bowl with a swirl of olive oil and a sprinkle of smoked paprika.
• Garnish with toasted pumpkin seeds for crunch.
• Pair with pita chips, fresh vegetables (carrots, cucumbers, bell peppers), or as a spread in wraps.
• Works well as a starter for Mediterranean or fall-inspired meals.

Recipe Tips

• For extra creaminess, peel the chickpeas before blending.
• Roast garlic instead of using raw for a sweeter, milder flavor.
• Warm the pita chips just before serving for the best crunch.
• Adjust spices to taste—more cumin for earthiness, more paprika for smokiness.

Variations

1. Spicy Pumpkin Hummus: Add cayenne pepper or harissa for heat.
2. Herbed Pumpkin Hummus: Blend in fresh parsley or cilantro.
3. Nutty Pumpkin Hummus: Add roasted walnuts or almonds for richness.
4. Sweet-Savory Hummus: Drizzle with maple syrup and top with pecans for a unique twist.
5. Vegan Cheese Hummus: Blend in nutritional yeast for a cheesy flavor.

Freezing and Storage

• Refrigerator: Store hummus in an airtight container for up to 5 days. Keep pita chips in a sealed bag at room temp for 3 days.
• Freezer: Pumpkin hummus can be frozen for up to 2 months. Thaw overnight in the fridge and stir before serving.
• Note: Pita chips do not freeze well—make fresh when needed.

Special Equipment Needed

• Food processor or high-speed blender
• Baking sheet for pita chips
• Sharp knife for cutting pita

FAQ

Q1: Can I use canned pumpkin pie filling instead of pumpkin purée?
No, pie filling contains sugar and spices—use plain pumpkin purée only.

Q2: Can I use store-bought pita chips?
Absolutely—saves time and still pairs well with the hummus.

Q3: How can I make this recipe spicier?
Add cayenne pepper, red chili flakes, or blend in a roasted jalapeño.

Q4: Is this recipe vegan?
Yes! As long as you use vegan pita bread or chips, the hummus itself is completely plant-based.

Q5: Can I use fresh pumpkin instead of canned?
Yes, roast and purée fresh pumpkin for even better flavor.

Conclusion

Pumpkin Hummus with Pita Chips is a vibrant, flavorful, and healthy snack that takes traditional hummus to a new seasonal level. It’s creamy, spiced, and perfect for entertaining or everyday snacking. The homemade pita chips add a satisfying crunch that pairs beautifully with the dip, making it a dish that’s both wholesome and crowd-pleasing.

If you’re looking for a festive, quick, and delicious appetizer, this recipe is a must-try—it’s autumn comfort in every bite!