The creamy, spiced pumpkin hummus paired with crispy cinnamon chips is everything you need for cozy fall snacking. The combination of earthy pumpkin puree, warm spices, and a hint of sweetness takes classic hummus to an entirely new level. And those cinnamon chips? Let’s just say they’re so addictive, you’ll want to make a double batch. This recipe is perfect for autumn gatherings, a quiet night in, or even a festive Thanksgiving appetizer. Trust me, once you try it, you’ll see why this pumpkin hummus recipe with cinnamon chips is such a hit!
Why You’ll Love This Recipe
- Fall Flavor at Its Best: The pumpkin puree adds a seasonal twist, while spices like cinnamon and nutmeg make this hummus incredibly comforting.
- Easy to Make: With simple pantry ingredients and minimal prep, this recipe comes together in under 30 minutes.
- Healthier Snacking: Packed with fiber and protein, this hummus is a guilt-free indulgence. Pair it with homemade cinnamon chips for a wholesome treat.
- Versatile: Serve it as a dip, spread it on toast, or use it as a topping for roasted veggies. The options are endless!
- Perfect for Gatherings: Pumpkin hummus with cinnamon chips is a crowd-pleaser that’s ideal for fall parties, potlucks, or game nights.
What sets this recipe apart is the harmony of savory and sweet flavors. The hummus is creamy and just slightly spiced, while the chips bring a crunchy sweetness to the table. It’s a snack that feels indulgent but is secretly good for you!
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients that you likely already have in your pantry. Here’s what you’ll need:
For the Pumpkin Hummus:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika (optional, for a smoky kick)
- Salt and pepper to taste
For the Cinnamon Chips:
- 4 large flour tortillas
- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Feel free to swap the flour tortillas with whole wheat or gluten-free tortillas for dietary preferences. And if you’re feeling adventurous, try adding a pinch of cayenne to the hummus for a spicy twist!
Equipment Needed
You don’t need anything fancy to make this recipe. Here’s what you’ll need:
- Food processor: Essential for blending the hummus until smooth.
- Mixing bowl: For tossing the chips with butter and cinnamon sugar.
- Baking sheet: To bake the cinnamon chips.
- Spatula: For spreading the hummus and flipping the chips.
- Sharp knife: To cut the tortillas into wedges.
If you don’t have a food processor, a high-powered blender works well too. Just make sure to scrape down the sides periodically for even blending.
Preparation Method
Step 1: Make the Pumpkin Hummus
- In a food processor, combine the chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, cinnamon, nutmeg, and paprika.
- Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add 1-2 tablespoons of water to achieve the desired consistency.
- Taste and season with salt and pepper. Adjust the spices if desired.
- Spoon the hummus into a serving bowl and drizzle with a little olive oil for presentation.
Step 2: Prepare the Cinnamon Chips
- Preheat your oven to 375°F (190°C).
- Cut the tortillas into triangles or wedges using a sharp knife or pizza cutter.
- In a small bowl, mix the melted butter, sugar, and cinnamon until combined.
- Brush the tortilla wedges with the cinnamon butter mixture and arrange them in a single layer on a baking sheet.
- Bake for 8-10 minutes, or until the chips are golden and crisp. Keep an eye on them to avoid burning.
- Let the chips cool slightly before serving alongside the hummus.
Now your pumpkin hummus with cinnamon chips is ready to enjoy!
Cooking Tips & Techniques
- Smooth Hummus: For an extra creamy texture, peel the chickpeas before blending. It’s a bit of work but worth it for ultra-smooth hummus.
- Custom Spice Levels: Adjust the cinnamon and nutmeg depending on your taste. For a more savory version, skip the cinnamon entirely.
- Crispy Chips: Don’t overcrowd the baking sheet, as this can make the chips soggy instead of crispy.
- Make Ahead: Prepare the hummus up to two days in advance and store in the refrigerator. The flavors will deepen over time.
Remember, the key is to taste as you go. This way, you can tweak the flavors to suit your preferences perfectly.
Variations & Adaptations
- Spicy Pumpkin Hummus: Add a pinch of cayenne pepper or red chili flakes for a bold kick.
- Sweet Potato Hummus: Replace pumpkin puree with roasted sweet potato for a slightly sweeter flavor.
- Gluten-Free Chips: Use gluten-free tortillas to cater to dietary needs.
- Herbed Hummus: Blend in fresh parsley or cilantro for a herbaceous twist.
I’ve even tried adding a sprinkle of pumpkin seeds on top for texture—it’s a fun and crunchy addition!
Serving & Storage Suggestions
Serve the pumpkin hummus at room temperature, garnished with a drizzle of olive oil and a sprinkle of cinnamon for a festive touch. Pair it with the cinnamon chips or fresh veggies like carrot sticks and celery for dipping. You could also spread it on crostini for a fancier presentation.
To store, keep the hummus in an airtight container in the refrigerator for up to 5 days. The cinnamon chips can be stored in a zip-top bag at room temperature for 2-3 days. Reheat the chips in the oven for a few minutes to crisp them up again.
Nutritional Information & Benefits
This pumpkin hummus recipe is loaded with nutrients:
- High in Fiber: Thanks to the chickpeas and pumpkin puree, this hummus is a great way to support digestion.
- Rich in Vitamins: Pumpkin is packed with Vitamin A, which supports eye health and immunity.
- Low in Calories: A healthy snack option that won’t weigh you down.
Plus, it’s naturally gluten-free and vegan (if you use dairy-free butter for the chips), making it suitable for a variety of diets.
Conclusion
Whether you’re planning a cozy night in or hosting a fall gathering, this pumpkin hummus with cinnamon chips is the ideal seasonal snack. The creamy hummus and sweet, crunchy chips are a match made in autumn heaven. I love how easy it is to make and how versatile it can be—perfect for dipping, spreading, or snacking.
If you try this recipe, I’d love to hear what you think! Leave a comment below or share your version on social media. Let’s celebrate fall flavors together!
Happy snacking!
FAQs
Can I use canned pumpkin puree for this recipe?
Yes! Canned pumpkin puree works perfectly. Just make sure it’s unsweetened and not pumpkin pie filling.
What can I use instead of cinnamon chips?
Fresh veggies like carrot sticks, celery, or cucumber slices are great alternatives. You can also use pita chips or crackers.
Can I make the hummus ahead of time?
Absolutely. You can make it up to two days in advance and store it in the refrigerator. The flavors deepen over time!
How do I store leftover hummus?
Keep it in an airtight container in the fridge for up to 5 days. Stir well before serving again.
Can I freeze pumpkin hummus?
Yes, you can freeze it for up to 3 months. Thaw it in the fridge overnight and stir well before serving.
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