Spiced Pumpkin Hummus Pita

I threw a last-minute gathering one chilly October evening and realized I had nothing but canned chickpeas and a half-used can of pumpkin puree. Instead of panicking, I dumped everything into my food processor with tahini and whatever spices felt right. What came out was this ridiculously creamy, warmly spiced dip that disappeared faster than I could toast the pita.

A friend once told me this hummus tasted like autumn in a bowl, and honestly, thats stuck with me ever since. We sat around the table with warm pita, laughing about how something so simple could feel so special. That night taught me that the best recipes dont need to be complicated, they just need to taste like comfort.

Ingredients

• Chickpeas: The backbone of any good hummus, these little legumes blend into creamy perfection and hold up beautifully against the pumpkin.
• Pumpkin puree: Not the pie filling, just pure pumpkin, it adds this velvety texture and subtle sweetness that makes the whole thing feel like a hug.
• Tahini: This sesame paste brings nutty richness and helps everything come together in a way that feels indulgent without being heavy.
• Lemon juice: Freshly squeezed is key, it brightens up the earthiness and keeps the flavors lively.
• Olive oil: Use the good stuff, extra-virgin adds a peppery note that rounds out the spices.
• Garlic: Two cloves give just enough bite without overpowering the delicate pumpkin.
• Cumin: This warm spice is non-negotiable, it ties the whole dish together with that toasty, earthy depth.
• Cinnamon: Just a half teaspoon whispers fall into every bite without making it taste like dessert.
• Smoked paprika: A pinch adds a hint of smokiness that makes you wonder what the secret ingredient is.
• Cayenne pepper: Optional, but a little heat balances the sweetness and keeps things interesting.
• Pumpkin seeds: Roasted pepitas on top add crunch and a pop of color that makes it look as good as it tastes.
• Pita bread: Soft, warm, and perfect for scooping, though honestly any bread or veggie will work in a pinch.

Instructions

Blend the base:

Toss the chickpeas, pumpkin, tahini, lemon juice, olive oil, garlic, salt, pepper, and all your spices into the food processor. Let it whir until its smooth and creamy, scraping down the sides so nothing gets left behind.

Adjust the texture:

If it looks too thick, drizzle in a tablespoon or two of water and pulse again. You want it silky enough to swipe with pita but sturdy enough to hold its shape.

Taste and tweak:

This is your chance to make it yours, add more lemon for brightness, a pinch more salt for depth, or another dash of cinnamon if youre feeling it. Trust your taste buds.

Plate it up:

Scoop the hummus into a shallow bowl, drizzle olive oil over the top, and scatter those roasted pumpkin seeds like confetti. A light dusting of smoked paprika finishes it off beautifully.

Warm the pita:

Heat your pita wedges in a dry skillet or pop them in the oven until theyre soft and just starting to toast. Serve them warm alongside the hummus and watch them vanish.

Save to Pinterest

I made this for a potluck once and someone asked if I was a caterer, which made me laugh because it took me all of fifteen minutes. But thats the magic of it, something this easy shouldnt taste this impressive, yet here we are.

Serving Suggestions

Beyond pita, try pairing this with crunchy carrot sticks, cucumber slices, or even apple wedges for a sweet-savory surprise. I once served it with toasted baguette slices at brunch and it felt fancy without any extra effort.

Storage and Make-Ahead

This hummus keeps in an airtight container in the fridge for up to five days, though it rarely lasts that long in my house. The flavors deepen overnight, so making it ahead actually works in your favor.

Variations and Swaps

If you want to roast your garlic first, go for it, the sweetness it adds is unreal. Swap the pumpkin for roasted butternut squash if thats what you have, or stir in a spoonful of Greek yogurt for extra tang and creaminess.

• Try serving with raw bell pepper strips or celery for a lighter, crunchier option.
• Drizzle a little honey over the top if you want a hint of sweetness that plays beautifully with the spices.
• For a gluten-free spread, skip the pita and serve with rice crackers or sliced jicama.

Save to Pinterest

This hummus has become my go-to whenever I need something warm, welcoming, and effortless. I hope it finds a spot in your kitchen the way it has in mine.

Questions & Answers About the Recipe

→ What spices enhance the pumpkin hummus?

Ground cumin, cinnamon, smoked paprika, and optional cayenne pepper add warmth and subtle heat to the dip.

→ How can I adjust the hummus consistency?

Add small amounts of water while blending to achieve your desired creaminess without thinning the flavors.

→ What is the best way to serve this dish?

Serve chilled or at room temperature alongside warm toasted pita wedges or fresh vegetable sticks for dipping.

→ Can I make the dip creamier?

Yes, adding a swirl of Greek yogurt can enhance creaminess, though this affects vegan suitability.

→ What are good alternatives to pita for serving?

Raw vegetables, gluten-free crackers, or toasted gluten-free bread provide excellent dipping options.

→ How should I store leftover dip?

Keep it refrigerated in an airtight container and consume within 3-4 days for best freshness.