Fall’s Coziest Appetizer: Spiced Pumpkin Hummus with Cinnamon Pita Chips
Hey, kitchen pals! Emily here, apron dusted with cinnamon and heart full of autumn excitement. 🍂 Can you smell it? That crisp-leaf, woodsmoke, and pumpkin-spice magic floating through the air? It’s the season for chunky sweaters, crackling bonfires, and – most importantly – cozy food that hugs your soul. Today, we’re ditching basic hummus and giving it a glorious fall makeover. Imagine velvety chickpeas dancing with real pumpkin purée, warmed by cinnamon and nutmeg, then kissed with smoky paprika. Paired with homemade cinnamon-sugar pita chips that shatter like autumn leaves underfoot? This isn’t just a dip, friends – it’s a hug on a platter. Perfect for game nights, Friendsgiving starters, or just treating yourself while binge-watching spooky movies. Ready to turn your kitchen into a fall flavor festival? Grab your blender and let’s get cozy!
That One Mistake That Started It All…
Okay, true story time! This recipe was born from a happy little kitchen “oopsie.” Years ago, during my first hectic fall at culinary school, I was frantically prepping two batches of hummus – one classic, one pumpkin pie filling – for a dorm potluck. In my sleep-deprived haze, I swear I grabbed the tahini… but nope. Pumpkin purée plopped straight into my savory hummus! Panic! But instead of trashing it, my inner flavor-chaser whispered: “Emily… add the spices.” I tossed in cinnamon, a dash of nutmeg, and smoky paprika like my life depended on it. The result? My classmates devoured it before the real pumpkin pie even made it out of the oven! That glorious accident taught me the best kitchen lesson: sometimes the messiest mistakes lead to the most magical eats. Now, this hummus is my edible love letter to autumn – and that chaotic, wonderful day.
Spiced Pumpkin Hummus with Cinnamon Pita Chips
Your Fall Flavor Toolkit
Gather these goodies! Pro tip: Use room-temp ingredients for ultra-smooth hummus.
For the Spiced Pumpkin Hummus:
- 1 can (15 oz) chickpeas, drained & rinsed – Chef’s hack: Save the aquafaba (bean liquid) in case you need to thin the hummus later! It’s liquid gold.
- ½ cup pumpkin purée – Not pumpkin pie mix! Look for 100% pure pumpkin. Canned is perfect here (I love Libby’s).
- 2 tbsp tahini – Sub alert: No tahini? Swap in 1 tbsp smooth peanut butter + 1 tbsp sesame oil for a nutty twist.
- 2 tbsp olive oil – Plus extra for drizzling! Use a good, fruity EVOO for maximum flavor.
- 2 tbsp lemon juice – Freshly squeezed, please! Bottled stuff tastes flat. Meyer lemons? Even better.
- 1 tsp ground cinnamon – The cozy backbone! Ceylon cinnamon has a brighter, sweeter note if you have it.
- ¼ tsp nutmeg – Insight: Freshly grated nutmeg is LIFE-CHANGING here. Trust me.
- ½ tsp smoked paprika – This is our secret weapon! It adds campfire depth without heat. Regular paprika works, but smoked is magic.
- Salt to taste – Start with ½ tsp kosher salt and adjust. Chickpeas need seasoning love!
For the Cinnamon Pita Chips:
- 4 pita breads, cut into wedges – Day-old pita works great! Stale = extra crisp.
- 2 tbsp melted butter – Sub: Vegan? Use melted coconut oil or olive oil.
- 2 tbsp sugar – Brown sugar adds caramel notes! Or try coconut sugar for less refined sweetness.
- 1 tsp cinnamon – Double down on the cozy! Mix it right into the sugar.
Let’s Build Your Flavor Masterpiece!
No fancy skills needed – just enthusiasm and a blender or food processor!
- Blitz the Hummus Base: Dump chickpeas, pumpkin purée, tahini, olive oil, lemon juice, cinnamon, nutmeg, smoked paprika, and salt into your blender or food processor. Chef’s pep talk: “Scrape those sides, babe!” Pulse 5 times, then blast on high for 1 full minute. Pause. Scrape down the sides. Hack: If it looks thick or grainy, add 1 tbsp ice water or reserved aquafaba. Blend another 30-60 seconds until it’s smoother than a jazz playlist. Taste! Need more salt? Lemon zing? Adjust now. Transfer to a bowl, cover, and let flavors mingle while you make the chips.
- Crisp Up Those Chips: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (trust me, cleanup is a dream!). Brush pita wedges generously with melted butter on both sides – this is crunch insurance! Mix sugar and cinnamon in a small bowl, then sprinkle liberally over buttered pitas. Chef’s whisper: “Flip ’em and sprinkle the other side too!” Arrange in a single layer (no overlapping!). Bake 8-10 minutes until golden and crisp. They’ll crisp more as they cool!
- The Grand Finale: Spoon hummus into a wide, shallow bowl. Swirl the top with the back of your spoon. Drizzle with extra olive oil – make it pretty! Sprinkle a pinch of extra cinnamon and smoked paprika on top for ✨drama✨. Pile warm pita chips artfully beside it. Optional but epic: add toasted pepitas or a sprinkle of feta crumbles on the hummus.
Serving Up Autumn Vibes
Presentation is half the fun! Scoop the hummus into a rustic wooden bowl or vibrant ceramic dish. Surround it with those warm cinnamon pita chips – their heat makes the hummus extra creamy. For a mezze feast, add bowls of olives, roasted nuts, or sliced apples. Drizzle that olive oil like you’re Jackson Pollock! Garnish with a tiny sage leaf or cinnamon stick for Instagram glory. Serve immediately while chips are crisp and hummus is cool-smooth. Watch eyes light up!
Shake It Up, Sugar!
This recipe loves a remix! Try these twists:
- Sweet & Heat: Add 1 tbsp maple syrup + ¼ tsp cayenne to the hummus. Fiery fall fusion!
- Harissa Swirl: Swirl 1 tbsp harissa paste into the finished hummus for a smoky North African kick.
- Vegan/DF: Use olive or coconut oil instead of butter on chips. Boom, plant-based perfection!
- Apple Dippers: Skip chips! Serve hummus with crisp, thin apple slices or pear wedges.
- Savory Chip Swap: Swap cinnamon sugar for garlic powder + dried rosemary on pitas. Herby heaven!
Emily’s Extra Pinch of Love
This recipe is my fall kitchen BFF because it’s embarrassingly easy but looks (and tastes!) like you fussed for hours. Over time, I’ve learned: Don’t skip the smoked paprika! It balances the pumpkin’s sweetness. Also, blending time is non-negotiable – patience makes it silkier than a pumpkin-spice latte. Funny story: Last Thanksgiving, my nephew declared this “pumpkin pie dip” and tried eating it with a spoon! (I didn’t stop him.) Make it ahead! Hummus tastes better after chilling overnight (add a splash of water if it thickens). Chips stay crisp 3 days in an airtight container. Double the batch – trust me, it vanishes!
Your Questions, Answered!
Let’s tackle common hummus hiccups:
- “My hummus is too thick/grainy!” → Don’t panic! Blend longer! Add 1 tbsp ice water or aquafaba at a time until smooth. Warm ingredients blend better than cold.
- “Can I use dried chickpeas?” → Absolutely! Cook ¾ cup dried chickpeas until super tender (save that cooking liquid!). Skin them for luxury-level smoothness.
- “Chips got soggy/burnt!” → Soggy? Overcrowded the pan! Bake in batches. Burnt? Ovens vary! Check at 7 minutes. If browning too fast, reduce temp to 350°F.
- “How long does it keep?” → Hummus: 5 days refrigerated. Chips: 3 days in an airtight container at room temp. Re-crisp chips in a 350°F oven for 3 mins!
Spiced Pumpkin Hummus with Cinnamon Pita Chips
- Total Time: 20 minutes
- Yield: 6 1x
Description
Smooth, savory hummus gets an autumn makeover with pumpkin purée, warm cinnamon, nutmeg, and a smoky hint of paprika. Paired with crisp, cinnamon-dusted pita chips, it’s a cozy, colorful appetizer that feels like fall on a platter.
Ingredients
For the hummus:
1 can (15 oz) chickpeas, drained & rinsed
½ cup pumpkin purée
2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp nutmeg
½ tsp smoked paprika
Salt to taste
For the pita chips:
4 pita breads, cut into wedges
2 tbsp melted butter
2 tbsp sugar
1 tsp cinnamon
Instructions
Make hummus: Blend chickpeas, pumpkin, tahini, olive oil, lemon juice, cinnamon, nutmeg, paprika, and salt until creamy. Add water for a smoother texture if needed.
Make pita chips: Preheat oven to 375°F (190°C). Brush pita wedges with butter, sprinkle with cinnamon sugar. Bake 8–10 min until crisp.
Serve: Spoon hummus into a bowl, drizzle with extra olive oil, and serve with warm pita chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 190 / Serving
- Fat: 7g / Serving
- Carbohydrates: 26g / Serving
- Protein: 5g / Serving
Nutritional Nibbles (Per Serving)
Servings: 6 | Prep: 10 min | Cook: 10 min
~190 kcal | 5g protein | 26g carbs | 7g fat
Note: Includes hummus + chips. Values are estimates.
Final Thoughts
This Spiced Pumpkin Hummus with Cinnamon Pita Chips is the kind of recipe that feels like autumn wrapped in a blanket. It’s creamy, cozy, and just adventurous enough to wow guests without pulling you away from the fun. The smoky paprika and cinnamon give it that “something special” factor, while the crunchy, sweet pita chips make it completely irresistible.
Whether you serve it at Friendsgiving, for a movie marathon, or just because you need a little seasonal magic in your day, it’s one of those dishes that disappears fast and leaves everyone asking for the recipe. And the best part? You can whip it up in minutes with pantry staples and a blender. So go ahead—make a double batch, because this is one fall appetizer that earns a permanent spot in your recipe rotation.
