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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
Cook Time 16 minutes
Total Time 31 minutes
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.