Spiced Pumpkin Hummus is a smooth dip made with canned pumpkin and chickpeas, flavored with cumin, smoked paprika, cinnamon and nutmeg. It goes with homemade pita chips baked until golden and crisp. Everything takes 20 minutes, 10 for prep and 10 in the oven, and the recipe serves 4.
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The pumpkin gives the hummus a mild sweetness and a creamy texture, and the spices keep it from tasting like dessert. It works as a fall appetizer or an afternoon snack.
What Goes into the Hummus
The full amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Canned pumpkin (1 cup): the base. It brings a creamy texture and a naturally sweet flavor.
- Chickpeas (1 cup, drained and rinsed): they add protein and fiber and keep the dip smooth.
- Tahini (2 tablespoons): ground sesame seeds, which add a nutty richness and help bind the dip into a creamy consistency.
- Olive oil (2 tablespoons): adds a fruity depth. Use a little more on top before serving.
- Lemon juice (1 tablespoon): a tart note that balances the sweet pumpkin.
- Cumin (1 teaspoon) and smoked paprika (1 teaspoon): cumin is earthy and goes well with pumpkin, and the paprika adds a light smokiness and color.
- Cinnamon (1/2 teaspoon) and nutmeg (1/4 teaspoon): these make it taste like fall. Nutmeg is strong, so the amount is small.
- Salt: add to taste, tasting as you go.
- Pita bread (4): cut into triangles and baked into chips.
Getting the Texture and the Chips Right
Process everything except the pita in a food processor until it is smooth and creamy. If the hummus is too thick, add a little water. Drain and rinse the chickpeas well, because that helps the texture, and peeling them first gives an even silkier dip.
For the chips, heat the oven to 400°F (200°C). Spread the pita triangles on a baking sheet, brush them with olive oil and sprinkle with salt. Bake for about 10 minutes, until golden and crisp. Ovens vary, so keep an eye on the tray near the end.
Ways to Change It
- Roasted garlic: roast a few cloves until golden and blend them in for a savory edge.
- More heat: add cayenne pepper or more smoked paprika.
- A milder dip: use less cumin or paprika.
- Another spice: a touch of ground coriander changes the flavor.
- Herbs: stir in finely chopped parsley or cilantro for fresh taste and color.
- Different chips: season the pita with garlic powder or herbs before baking, or skip the pita and serve with veggie sticks or whole-grain crackers.
How to Serve It
Put the hummus in a bowl, drizzle olive oil over it and finish with smoked paprika or fresh parsley or cilantro. Toasted nuts or seeds on top add crunch. Carrots, cucumbers and bell peppers make a colorful platter, and whole-grain crackers or flatbreads make it more filling. It also spreads well on sandwiches.
Timing and Nutrition
Prep takes 10 minutes and baking takes 10 minutes, so the total is 20. The hummus keeps in the refrigerator, so you can make it a day ahead.
A serving is 1/4 cup of hummus with 5 pita chips. It has about 180 calories, 8 grams of fat (1 gram saturated), 24 grams of carbohydrates, 6 grams of fiber, 2 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can the hummus be made ahead?
Yes. Store it in an airtight container in the refrigerator for up to a week.
What goes with it besides pita chips?
Carrot and cucumber sticks and whole-grain crackers all work. You can also spread it on sandwiches.
Is it vegan?
Yes. None of the ingredients on the card are animal products.
How can the spice level be changed?
For more heat, add cayenne pepper or extra smoked paprika. For a milder flavor, use less cumin or paprika.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spiced Pumpkin Hummus with Pita Chips
Ingredients
Instructions
In a food processor, combine pumpkin, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, cinnamon, nutmeg, and salt.
Process until smooth and creamy, adding water if needed to achieve desired consistency.
Transfer the hummus to a serving bowl.
For the pita chips, preheat the oven to 400°F (200°C).
Spread pita triangles on a baking sheet, brush with olive oil, and season with salt.
Bake for about 10 minutes or until golden and crispy.
Serve the hummus with the pita chips.
Notes
For extra flavor, add roasted garlic to the hummus.
Can be made ahead of time and stored in the refrigerator for up to a week.
Nutrition
| Serving Size | 1/4 cup hummus with 5 pita chips |
|---|---|
| Calories | 180 calories |
| Sugar Content | 2g |
| Sodium Content | 200mg |
| Fat Content | 8g |
| Saturated Fat Content | 1g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 24g |
| Fiber Content | 6g |
| Protein Content | 6g |
| Cholesterol Content | 0mg |