Pumpkin Hummus with Cinnamon Pita Chips

The pita chips start smelling like cinnamon toast before they’ve had time to turn crisp, and that’s usually when I start watching the oven closely. They’re cut into thin layers,…

By Ava
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November 10, 2026
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Reading time: 9 min

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The pita chips start smelling like cinnamon toast before they’ve had time to turn crisp, and that’s usually when I start watching the oven closely. They’re cut into thin layers, so they go from pale to dry and snappy quickly. I pair them with pumpkin hummus that’s creamy, savory, and just right for scooping.

The hummus gets its smooth finish from letting the food processor run after the olive oil and cold water go in. I like that the pumpkin gives it a little seasonal sweetness without making the dip taste like dessert. The cinnamon and sugar stay on the pita chips, where they make a crisp contrast to the lemon, garlic, and cumin in the hummus. This batch serves six, and both parts are easy to prepare in the same afternoon.

Why the Cinnamon Belongs on the Chips, Not in the Hummus

Pumpkin can make a dip taste sweet even when there’s no sugar in it. Here, the hummus stays firmly savory: chickpeas and tahini give it a hearty base, while lemon, garlic, and cumin keep the pumpkin from taking over. I leave the cinnamon and granulated sugar for the pita chips, where they bring a warm, lightly sweet note without changing the character of the dip.

That separation matters once you take a bite. The chips give you a crisp, cinnamon-sugar edge, then the hummus brings back the bright, savory flavors. If you put cinnamon into the hummus too, the two parts start to blur together. Keeping the seasoning in its own place gives this snack its contrast, and it means the dip works just as well with a plain spoonful as it does on a chip.

The hummus should taste like pumpkin folded into chickpeas, not pumpkin pie filling turned into a dip. Taste comes from the balance of the ingredients rather than extra sweetness: tahini adds depth, lemon keeps the finish bright, and cumin gives the pumpkin a savory direction. The result is a dip that feels at home beside a sweet-spiced chip without tasting sugary itself.

What Pumpkin, Tahini, and Chickpeas Each Bring to This Dip

• Chickpeas — Canned chickpeas keep the texture consistent and make this a quick food-processor dip. Drain and rinse them well before they go into the bowl; an inexpensive can works fine here.
• Pumpkin puree — Use plain pumpkin puree, not a sweetened pumpkin pie filling. A thick, smooth puree blends into the chickpeas without pulling the dip toward dessert. There isn’t a direct substitute that keeps the same pumpkin flavor and texture.
• Tahini — This is where the hummus gets its sesame depth and much of its rounded, creamy quality. Choose tahini that tastes fresh rather than bitter; another nut or seed butter would change both the flavor and the body.
• Lemon juice — Its acidity keeps the pumpkin and chickpeas from tasting flat. Freshly squeezed juice has a brighter edge, while bottled lemon juice is a practical option that still brings the needed tartness.
• Garlic and cumin — Together they steer the dip in a savory direction. Use a peeled garlic clove and ground cumin so they blend smoothly into the hummus.
• Pita bread and oils — Soft 6-inch pitas are easier to split into thin layers. Neutral oil lets the cinnamon come through on the chips; olive oil brings its own fruity note to the hummus, so the two oils aren’t interchangeable in this pairing.
• Cinnamon and sugar — These give the chips their sweet-spiced coating. Granulated sugar makes a fine, crisp layer, and ordinary ground cinnamon is all you need.

Getting the Hummus Smooth and the Pita Chips Crisp

Blend the Chickpea and Pumpkin Base

Add the drained and rinsed chickpeas, pumpkin puree, tahini, lemon juice, peeled garlic, cumin, and salt to a food processor. Process until the mixture is mostly smooth, then scrape down the bowl once so no thick patches cling to the sides. At this point it doesn’t need to look finished; the oil and cold water go in next.

Stream in the Olive Oil and Cold Water

With the processor running, pour in the olive oil and cold water in a steady stream. Keep the machine running for 1 to 2 minutes, until the hummus looks creamy and smooth. If you stop as soon as the liquids disappear, the dip won’t get the same finished, velvety texture.

Cut and Season the Pita Wedges

Heat the oven to 350°F and line two 18×13-inch rimmed baking sheets with parchment paper. Cut each pita into 8 wedges, then split each wedge into two layers; this gives you thin pieces that can dry out and crisp. Toss the pita pieces with the neutral oil first, then toss them with the sugar, cinnamon, and salt so the seasoning has a chance to cling.

Bake Until the Pieces Feel Dry

Arrange the seasoned pita pieces in a single layer across the prepared baking sheets. Bake for 12 to 16 minutes, rotating the sheets from top to bottom halfway through, until the chips are crisp and dry. Watch the thinner pieces toward the end of the baking time, since they can crisp before thicker sections do.

Three Easy Ways to Adapt the Dip and Chips

Questions That Come Up While Making Pumpkin Hummus

Pumpkin Hummus with Cinnamon Pita Chips

Pumpkin hummus with cinnamon pita chips pairs creamy, spiced pumpkin hummus with crisp, sweet pita wedges. The hummus comes together in a food processor, while the chips bake until crisp and dry.

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: Middle Eastern

Calories: 345

Ingredients Equipment Method Notes

Ingredients

  

For the hummus

• 1 can (15 oz) chickpeas drained and rinsed
• 0.75 cup pumpkin puree
• 0.25 cup tahini
• 2 tbsp lemon juice
• 1 cloves garlic peeled
• 0.5 tsp ground cumin
• 0.5 tsp kosher salt
• 2 tbsp olive oil
• 2 tbsp cold water

For the cinnamon pita chips

• 4 pita breads 6-inch
• 2 tbsp neutral oil
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 0.125 tsp kosher salt

Equipment

• 1 food processor
• 2 18x13-inch rimmed baking sheet

Method

 

Make the hummus

1. Add the chickpeas, pumpkin puree, tahini, lemon juice, garlic, ground cumin, and kosher salt to a food processor and process until mostly smooth, scraping down the bowl once.
2. With the processor running, stream in the olive oil and cold water; process for 1 to 2 minutes until creamy and smooth.

Bake the cinnamon pita chips

1. Heat the oven to 350°F.
2. Line two 18x13-inch rimmed baking sheets with parchment paper.
3. Cut each pita into 8 wedges.
4. Split each wedge into two layers.
5. Toss the pita pieces with the neutral oil.
6. Toss the pita pieces with the granulated sugar, ground cinnamon, and kosher salt.
7. Arrange the pita pieces in a single layer on the prepared baking sheets.
8. Bake for 12 to 16 minutes, rotating the sheets top to bottom halfway through, until the chips are crisp and dry.
9. Cool completely on the sheets.
10. Serve the cinnamon pita chips with the hummus.

Notes

For the smoothest hummus, scrape down the food processor bowl once before adding the olive oil and cold water. Refrigerate the hummus for up to 4 days or freeze for up to 3 months; the texture may soften after thawing. Store the cooled pita chips airtight at room temperature for up to 3 days. Use gluten-free pita breads for a gluten-free option.