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.
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.