Pumpkin Hummus With Cinnamon Sugar Pita Chips

October 23, 2019
I love to cook seasonally, so of course that means I have been including pumpkin in a lot of my meals. Recently I was doing a cabinet clean-out which means I make a recipe from whatever leftovers and ingredients I currently have on hand. I discovered some roasted pumpkin in the fridge and a can of chickpeas in the cabinet and decided to make a hummus out of the two. I have seen a couple of different flavored dessert hummuses, and I was inspired to create a sweet and savory pumpkin pie flavor. I also had a bag of pita bread so I turned them into cinnamon sugar pita chips and they pair extremely well with this hummus. Because the two main ingredients of this hummus are both super hearty, it makes for a filling dip or spread. Each ingredient brings different benefits to the table with the chickpeas containing protein and fiber and the pumpkin being high in vitamins A and C. I chose to serve this with the homemade pita chips mentioned above, but this would also be good spread on top of toast or used as a dip for graham crackers. To prepare the hummus, you can use fresh, roasted pumpkin, or you can substitute canned pumpkin in equal parts.
Pumpkin Hummus (dessert hummus)

Pumpkin Hummus With Cinnamon Sugar Pita Chips

Recipe Type: Sweets
utensils YIELDS about 5 cups
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  • 1 15 oz can chickpeas
  • 1 cup pumpkin puree
  • 2 tbsp tahini
  • 1/2 lemon, juiced
  • 4 garlic cloves
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1 tbsp olive oil to top
  • to top paprika
  • to top pumpkin seeds
  • For the pita chips
  • 4 pita pockets
  • 2 tbsp melted vegan butter
  • 1/4 cup sugar
  • 1/8 cup cinnamon
  • 1 15 oz can chickpeas
  • 1 cup pumpkin puree
  • 2 tbsp tahini
  • 1/2 lemon, juiced
  • 4 garlic cloves
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1 tbsp olive oil to top
  • to top paprika
  • to top pumpkin seeds
  • For the pita chips
  • 4 pita pockets
  • 2 tbsp melted vegan butter
  • 1/4 cup sugar
  • 1/8 cup cinnamon
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Directions

1. If using fresh pumpkin, preheat your oven to 350°F. Peel, hollow, and cube your pumpkin. Roast for 40 minutes, until pumpkin is soft and can be pierced with a fork. Measure out 1 cup of pumpkin and pack the rest away.
2. Add pumpkin to blender and blend until smooth. If using canned pumpkin, add 1 cup to blender.
3. Add chickpeas and the rest of the ingredients to the black pepper. Blend until smooth.
4. Pour hummus into a bowl and top with 1 tbsp olive oil, paprika and black pepper to taste, and some pumpkin seeds.
5. To make the cinnamon chips, preheat the oven to 375F.
6. Melt the butter and brush it onto both sides of the pita bread.
7. In a small bowl, mix together the cinnamon and sugar. Sprinkle and coat one side of the pita bread.
8. Use a pizza roller to cut the pita bread into chips the size of your liking. Place on a cookie sheet and bake for 10 minutes.
9. Remove from oven and let cool. Serve with hummus.

Also by Lauren: Vegan Apple Pear Pandowy
Slow Cooker Cinnamon Orange Spiced Apple Cider
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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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