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