Welcome, pumpkin lovers! 🍂 Are you ready for a fun fall twist on a classic dip? This Pumpkin Hummus is creamy, a little smoky, and just slightly sweet. It’s basically autumn in a bowl! Perfect for any autumn get-together, or just as a healthy snack, this hummus pairs beautifully with crispy, homemade pita chips. Whether you’re hosting a harvest-inspired dinner or just need a dip for movie night, this is a must-try! 🎃
If you’ve never tried pumpkin in your hummus before, get ready to fall in love—literally and figuratively!
Why You’ll Love This Recipe
- Fall-Ready Flavor: The subtle sweetness of pumpkin, paired with smoky paprika and nutty tahini, is an autumnal dream in every bite.
- Quick & Easy: Ready in just 20 minutes, it’s ideal for those moments when you’re short on time but still want to bring something homemade.
- Simple & Healthy Ingredients: This dip is made with wholesome ingredients, making it a guilt-free snack option.
- Versatile: Enjoy it as a dip, a spread for sandwiches, or even a topping on grain bowls—endless options!
Ingredients Breakdown
For the Pumpkin Hummus:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon maple syrup (optional, for a hint of sweetness)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Pita Chips:
- 4 pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt to taste
Step-by-Step Instructions
For the Pumpkin Hummus:
- Blend It Up: In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and maple syrup (if using). Blend until smooth and creamy. If the mixture seems too thick, add a tablespoon or two of water until it reaches your desired consistency.
- Season to Taste: Add salt and pepper, then blend again. Taste and adjust seasoning if necessary—sometimes an extra dash of lemon or cumin makes all the difference!
For the Pita Chips:
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Pita: Slice each pita bread into 8 triangles. In a large bowl, toss the pita triangles with olive oil, garlic powder, smoked paprika, and a good pinch of salt until evenly coated.
- Bake: Spread the pita triangles in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden and crisp. Keep an eye on them to prevent over-browning.
Chef’s Tips and Tricks
- Smooth Hummus Hack: For an ultra-smooth hummus, consider removing the skins from the chickpeas before blending. It’s a bit tedious, but the texture will be worth it.
- Customize the Spices: Want a bit more heat? Add a pinch of cayenne pepper to your hummus for a spicy twist.
Recipe Variations & Serving Suggestions
- Turn Up the Smokiness: Amp up the smoky flavor with an extra sprinkle of smoked paprika or even a dash of chipotle powder.
- Sweet & Savory: Try drizzling a little more maple syrup on top before serving for a sweet-savory combo that’s out of this world.
Serving Suggestions:
- Serve the hummus with pita chips, veggie sticks, or crackers. It’s also fabulous as a spread for wraps or sandwiches—trust me!
- For a festive touch, drizzle with olive oil and garnish with roasted pumpkin seeds (pepitas) and a sprinkle of paprika.
FAQs
How long does the hummus last?
Store any leftover hummus in an airtight container in the fridge for up to 5 days. Give it a stir before serving since it may separate a bit over time.
Can I freeze pumpkin hummus?
Absolutely! You can freeze the hummus for up to 3 months. Be sure to store it in an airtight container and thaw it in the fridge overnight before serving.
What other dippers can I use?
Besides the pita chips, you can serve this hummus with carrot sticks, cucumber slices, bell peppers, or even apple slices for a fun sweet-savory twist!
Recipe Card
Pumpkin Hummus with Pita Chips
Yield: 6 servings
Ingredients:
- 1 cup canned pumpkin puree
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon maple syrup (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Pita Chips:
- 4 pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt to taste
Instructions:
- In a food processor, blend together the pumpkin, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and maple syrup until smooth. Add water to adjust consistency.
- Preheat your oven to 400°F (200°C). Slice pita into triangles and toss with olive oil, garlic powder, smoked paprika, and salt.
- Bake pita triangles on a sheet for 8-10 minutes, until crispy and golden.
I hope this Pumpkin Hummus brings a little extra fall cheer to your table! 🎃 Whether you’re making it for a cozy snack or entertaining friends, this flavorful dip will be a hit. If you try it out, don’t forget to leave a comment below and tell me how you liked it. Better yet, tag #TheKitchensAid on social media so I can see your creations! 🍴
