Pumpkin Hummus Recipe with Cinnamon Pita Chips

The creamy texture of pumpkin hummus paired with warm, slightly sweet cinnamon pita chips is the snack you didn’t know you needed. I still remember the first time I whipped this up—it was a chilly autumn afternoon, and I had leftover pumpkin puree staring at me from the fridge. What started as an experiment quickly turned into a household favorite. This recipe is perfect for cozy gatherings, holiday parties, or just a quiet evening snack that feels a little indulgent but is still healthy. Trust me, once you taste it, you’ll be making it all season long!

Why You’ll Love This Recipe

• Seasonal and Festive: Pumpkin hummus is a fall-inspired twist on the classic dip. It’s perfect for autumn gatherings and Thanksgiving spreads.
• Easy to Make: This recipe comes together in under 30 minutes, making it a quick option for last-minute entertaining.
• Bold Flavors: The pumpkin adds a subtle sweetness, while warm spices like cinnamon and nutmeg give it a cozy, comforting vibe.
• Versatile: Serve it as a dip, spread it on sandwiches, or pair it with salads for an extra burst of flavor.
• Kid-Friendly: The cinnamon pita chips are a hit with kids, and the hummus is a sneaky way to add some veggies to their snack time.
• Healthy: Packed with protein, fiber, and nutrients, this snack satisfies cravings without guilt.

What makes this recipe truly special is the combination of textures. The creamy pumpkin hummus perfectly complements the crisp, slightly sweet pita chips dusted with cinnamon sugar. It’s not just a snack—it’s an experience.

What Ingredients You Will Need

This recipe uses simple ingredients that you may already have in your pantry. Here’s what you’ll need:

For the Pumpkin Hummus:

• 1 cup pumpkin puree (unsweetened, canned or fresh)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice (about half a lemon)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt to taste
• Optional: A pinch of cayenne for a kick

For the Cinnamon Pita Chips:

• 4 whole wheat pita breads
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

These ingredients work beautifully together, but feel free to adjust spices or use substitutions based on your preferences or dietary needs.

Equipment Needed

• Food processor or blender (for the hummus)
• Baking sheet (for the pita chips)
• Mixing bowls
• Pastry brush (optional, for spreading butter on pita)
• Spatula or spoon

If you don’t have a food processor, a good blender can do the job for the hummus. And for brushing butter, a spoon works just fine if you don’t own a pastry brush.

Preparation Method

Making the Pumpkin Hummus:

1. In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, cinnamon, and nutmeg.
2. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add a tablespoon of water or olive oil at a time until you reach your desired consistency.
3. Taste and adjust the seasoning. Add salt to taste, and if you like a little heat, toss in a pinch of cayenne.
4. Transfer the hummus to a bowl and cover. Chill in the refrigerator while you prepare the pita chips.

Making the Cinnamon Pita Chips:

1. Preheat your oven to 375°F (190°C).
2. Cut each pita bread into 8 triangles and arrange them on a baking sheet.
3. In a small bowl, mix the melted butter (or coconut oil), sugar, and cinnamon.
4. Brush the pita triangles with the cinnamon mixture, coating them evenly.
5. Bake for 8-10 minutes, or until the chips are golden and crispy. Keep a close eye on them to prevent burning.
6. Let the chips cool slightly before serving.

Serve the hummus in a bowl, drizzled with a little extra olive oil and sprinkled with a pinch of cinnamon. Arrange the pita chips on the side for dipping.

Cooking Tips & Techniques

• For Ultra-Smooth Hummus: Peel the chickpeas by gently pinching off their skins before blending. It takes a little extra time but makes all the difference in texture.
• Don’t Skip the Tahini: Tahini is essential for the rich, creamy flavor of hummus. If you don’t have it, you can use almond or sunflower butter as a substitute.
• Customize the Sweetness: Adjust the cinnamon-sugar mixture for the pita chips to your preference. If you like things less sweet, reduce the sugar slightly.
• Batch Prep: Make a double batch of hummus and store it in the fridge; it keeps well for up to 5 days.

Variations & Adaptations

• Spicy Pumpkin Hummus: Add a teaspoon of harissa or chili flakes for a bold, spicy twist.
• Gluten-Free Option: Swap the pita bread for gluten-free crackers or veggie sticks like carrots and celery.
• Savory Cinnamon Chips: Skip the sugar and sprinkle some salt along with the cinnamon for a more savory chip.
• Seasonal Additions: Stir in some roasted garlic or a drizzle of maple syrup for an extra flavor boost.

Personally, I love the savory cinnamon chips option—it’s a fun twist when I’m in the mood for something less sweet.

Serving & Storage Suggestions

This pumpkin hummus is best served slightly chilled, paired with warm cinnamon pita chips fresh out of the oven. It’s great on a snack table alongside fresh veggies, crackers, or even apple slices.

To store, keep the hummus in an airtight container in the refrigerator for up to 5 days. The pita chips are best enjoyed fresh, but you can store them in a sealed bag or container at room temperature for up to 3 days. To reheat the chips, pop them in the oven at 300°F (150°C) for 5 minutes to crisp them back up.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown for one serving of hummus (about 1/4 cup) and a handful of pita chips:

• Calories: 180
• Protein: 5g
• Fat: 8g
• Carbohydrates: 22g
• Fiber: 4g

Pumpkin is rich in vitamin A, fiber, and antioxidants, making this snack as nutritious as it is delicious. Plus, chickpeas provide plant-based protein and healthy fats, making it a great option for vegetarians.

Conclusion

If you’re craving a unique, seasonal snack that’s as satisfying as it is simple, this pumpkin hummus with cinnamon pita chips is your answer. It’s the perfect blend of creamy, sweet, and savory, and it’s sure to impress your family and friends.

Feel free to experiment with flavors and add your own twists. I’d love to hear what you try—leave a comment below and share your variations or serving ideas. And don’t forget to pin this recipe for your next holiday party or cozy night in!

Happy snacking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast or steam fresh pumpkin and puree it until smooth. Just make sure it’s unsweetened.

What can I substitute for tahini?

Try almond butter, sunflower butter, or even Greek yogurt for a creamy alternative.

How do I make this vegan?

Use coconut oil instead of butter for the pita chips, and ensure all ingredients are plant-based.

Can I freeze the hummus?

Absolutely! Store it in an airtight container and freeze for up to 3 months. Thaw in the fridge and stir well before serving.

What other chips pair well with this hummus?

Try tortilla chips, sweet potato chips, or even baked naan for a fun variation.

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