Sweet Pumpkin Hummus
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Prep Time10 mins
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Cook Time10 mins
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Serving8
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Ready In20 mins
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.
STEP 1 - Pita Chips
Preheat oven to 375 degrees.
Prepare a large baking sheet by lining it with aluminum foil or parchment paper.
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.
STEP 3
Bake for 10 minutes until golden brown and crispy.
STEP 4 - Hummus Mix
Thoroughly rinse the canned chickpeas from the liquid in the can and drain.
STEP 5
Place all the ingredients into a food processor and puree until smooth.
Scrape down the sides as needed.
STEP 6
Spread the hummus in a bowl and drizzle with maple syrup.
Serve with baked pita chips.
Sweet Pumpkin Hummus
Ingredients
- 1 can Can of Chickpeas 15.5oz
- ¾ cup Pumpkin Puree
- 1 tb. Tahini Paste
- 3 tb. Maple Syrup
- 1 tb. Water
- 1½ tsp. Ground Cinnamon
- ½ tsp. Salt
Pita Chips
- 1 large Pita Bread or 2 small Pitas
- 1 tb. Olive Oil
- ½ tsp. Salt
- ¼ tsp. Black Pepper
Instructions
Pita Chips
- Preheat oven to 375degrees. Prepare a large baking sheet by lining it with aluminum foil or parchment paper.
- 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.
- Bake for 10 minutes until golden brown and crispy.
Hummus
- Thoroughly rinse the canned chickpeas from the liquid in the can and drain.
- Place all the ingredients into a food processor and puree until smooth. Scrape down the sides as needed.
- Spread the hummus in a bowl and drizzle with maple syrup.
- Serve with baked pita chips.
Nutrition
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