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Pumpkin Hummus Recipe – Easy Fall Snack with Homemade Cinnamon Chips

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This creamy pumpkin hummus paired with homemade cinnamon chips is the ultimate fall snack—sweet, savory, and a little bit spicy. Perfect for gatherings or cozy nights in, it’s quick to make, packed with plant-based protein, and totally customizable.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cinnamon
  • Pinch cayenne pepper (optional)
  • 4 large or 8 small flour tortillas (use gluten-free if needed)
  • 2 tablespoons melted butter or coconut oil
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Drain and rinse the chickpeas. For extra creamy hummus, peel the skins off the chickpeas (optional).
  2. In a food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, ground cinnamon, and cayenne if using.
  3. Process for 2-3 minutes, scraping down the sides as needed. Add 1-2 tablespoons cold water until the hummus is silky-smooth. Taste and adjust seasoning as desired.
  4. Transfer hummus to a bowl, cover, and refrigerate for 30 minutes to let flavors meld (optional), or serve immediately.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Cut tortillas into triangles (about 8 chips per tortilla). Place in a mixing bowl.
  7. In a small bowl, mix melted butter or coconut oil, sugar, cinnamon, and a pinch of salt. Pour over tortilla triangles and toss to coat.
  8. Spread chips in a single layer on the baking sheet. Bake for 10-12 minutes, flipping halfway, until golden and crisp. Watch closely to avoid burning.
  9. Spoon hummus into a shallow bowl, swirl the top, and drizzle with olive oil. Sprinkle with extra paprika or cinnamon if desired.
  10. Serve with cinnamon chips and enjoy!

Notes

For vegan chips, use coconut oil instead of butter. For gluten-free, use GF tortillas. Peeling chickpeas makes the hummus extra smooth. Add cold water a tablespoon at a time for fluffier hummus. Chips can burn quickly—start checking at 8 minutes. Hummus flavor improves after chilling. Serve with apple slices, carrot sticks, or pretzels for variety.

Nutrition

Keywords: pumpkin hummus, cinnamon chips, fall snack, healthy dip, vegan hummus, gluten-free snack, easy appetizer, autumn recipes, plant-based protein, party snack

Find it online: https://chrisfeasts.com/pumpkin-hummus-recipe-easy-fall-snack-with-homemade-cinnamon-chips/