Sweet Pumpkin Hummus
with Homemade Pita Chips

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Sweet Pumpkin Hummus

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Ingredients

Adjust Servings:
1 can Chickpeas 15.5oz
.75 cup Pumpkin Puree
1 tb. Tahini Paste
3 tb. Maple Syrup
1 tb. Water
1.5 tsp. Ground Cinnamon
.5 tsp. Salt
Pita Chips
1 large Pita Bread or 2 small Pitas
1 tb. Olive Oil
.5 tsp. Salt
.25 tsp. Black Pepper

Nutritional Info

92
Calories
1.6g
Fat
.3g
Sat. Fat
3.8g
Protein
16.3g
Carbs
5.3g
Sugar
297mg
Sodium
4.1g
Fiber
Features:
  • Vegan
  • Vegetarian
Cuisine:

Paired with pita chips, this sweet pumpkin hummus makes a delicious vegan snack. This recipe is so easy to multiply, making it a perfect appetizer for large gatherings.

  • 20 mins
  • Serves 8
  • Easy

Ingredients

  • Pita Chips

Directions

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While Classic hummus made with tahini and garlic is a savory dip, I decided to go the sweet route with this fall spin on hummus, made with pumpkin puree, maple syrup and ground cinnamon. This pumpkin hummus is so creamy, smooth and healthy. High in fiber and protein, hummus is a wonderful alternative to other high calorie and fat dips.

This recipe is super easy and so quick to throw together making it a fantastic appetizer to serve at a large gathering or party. I served it drizzled with maple syrup with a batch of my homemade pita chips. It would also be delicious served with fresh vegetables such as carrot or celery sticks, crackers, pretzels, or even baked potato chips. For the pita chips, I make them a lot lighter and thinner than the average pita chips you see at the supermarket. I brush olive oil on a large pita and cut it in strips and then again so they are smaller squares/rectangles. I then separate the two sides and sprinkle with salt and pepper and bake for 10 minutes. These pita chips last quite a while in an airtight baggie. The hummus also lasts about 4-5 days refrigerated and covered.

Sweet Pumpkin Hummus

Sweet Pumpkin Hummus

Course: Appetizer
Cuisine: Lebanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 92 kcal
Author: Iman

Paired with pita chips, this sweet pumpkin hummus makes a delicious vegan snack. This recipe is so easy to multiply, making it a perfect appetizer for large gatherings.

Print

Ingredients

  • 1 can Can of Chickpeas 15.5oz
  • .75 cup Pumpkin Puree
  • 1 tb. Tahini Paste
  • 3 tb. Maple Syrup
  • 1 tb. Water
  • 1.5 tsp. Ground Cinnamon
  • .5 tsp. Salt

Pita Chips

  • 1 large Pita Bread or 2 small Pitas
  • 1 tb. Olive Oil
  • .5 tsp. Salt
  • .25 tsp. Black Pepper

Instructions

Pita Chips

  1. Preheat oven to 375degrees. Prepare a large baking sheet by lining it with aluminum foil or parchment paper. 

  2. Brush the pita bread with olive oil. Cut in strips and then again so they are in about 2-inch long rectangles or squares. 

    Sprinkle with salt and pepper and spread on the baking sheet.

  3. Bake for 10 minutes until golden brown and crispy. 

Hummus

  1. Thoroughly rinse the canned chickpeas from the liquid in the can and drain. 

  2. Place all the ingredients into a food processor and puree until smooth. Scrape down the sides as needed.

  3. Spread the hummus in a bowl and drizzle with maple syrup. 

  4. Serve with baked pita chips.

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Steps

1
Done

Pita Chips

Preheat oven to 375 degrees.
Prepare a large baking sheet by lining it with aluminum foil or parchment paper.

2
Done

Brush the pita bread with olive oil.
Cut in strips and then again so they are in about 2-inch long rectangles or squares.
Sprinkle with salt and pepper and spread on the baking sheet.

3
Done

Bake for 10 minutes until golden brown and crispy.

4
Done

Hummus Mix

Thoroughly rinse the canned chickpeas from the liquid in the can and drain.

5
Done

Place all the ingredients into a food processor and puree until smooth.
Scrape down the sides as needed.

6
Done

Spread the hummus in a bowl and drizzle with maple syrup.
Serve with baked pita chips.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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