Description

As the crisp autumn air sets in, cozy flavors become irresistible. This Pumpkin Spice Hummus with Cinnamon Pita blends creamy chickpeas with warm pumpkin and aromatic fall spices for a snack or appetizer that’s both comforting and unique. Inspired by seasonal traditions and festive gatherings, this recipe combines sweet and savory in a way that’s perfect for cozy evenings, holiday get-togethers, or a simple treat to enjoy at home. The soft, warm cinnamon pita pairs perfectly with the spiced hummus, creating a dish that’s not only delicious but visually inviting.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
½ cup pumpkin puree
3 tablespoons tahini
2 tablespoons olive oil, plus extra for drizzling
1 tablespoon maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt, or to taste
1–2 tablespoons water, as needed for consistency
1 teaspoon lemon juice
4–6 small pita breads
1 teaspoon cinnamon sugar for sprinkling on pita
Optional garnishes: toasted pumpkin seeds, extra cinnamon, maple syrup drizzle

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Instructions

In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, maple syrup, cinnamon, nutmeg, ginger, cloves, salt, and lemon juice. Blend until smooth and creamy. Add water one tablespoon at a time if needed to reach the desired consistency.
Taste the hummus and adjust spices or sweetness to preference, ensuring a balanced flavor of warm spices and natural pumpkin sweetness.
Preheat oven to 350°F (175°C). Slice pita breads into wedges and arrange on a baking sheet. Lightly brush wedges with olive oil and sprinkle with cinnamon sugar.
Toast pita wedges in the oven for 8–10 minutes until golden brown and slightly crispy. Rotate the baking sheet halfway for even baking.
Transfer hummus to a serving bowl, creating a shallow swirl on top, and drizzle with olive oil. Serve alongside warm cinnamon pita wedges for dipping.
Optionally, garnish with toasted pumpkin seeds, a pinch of extra cinnamon, or a drizzle of maple syrup for added flavor and presentation.

Notes

The hummus can be made 2–3 days ahead and stored in an airtight container in the refrigerator. Stir before serving.
For a smoother texture, peel chickpea skins before blending.
Adjust sweetness and spices to taste for a personalized flavor.
Pair with vegetable sticks or fresh fruit for an alternative serving option.
Optional garnishes like pumpkin seeds, extra cinnamon, or maple drizzle enhance both flavor and presentation.

Prep Time: 15 minutes
Cook Time: 10 minutes