Spiced Pumpkin Hummus Pita (Printable Format)
A creamy blend of pumpkin puree and spices, served with toasted pita wedges for dipping.
# What You Need:
→ Hummus Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup (8 oz) pumpkin puree
03 - 1/4 cup (4 tablespoons) tahini
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Spices
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground smoked paprika
12 - 1/4 teaspoon ground cayenne pepper (optional)
→ Garnish
13 - 2 tablespoons roasted pumpkin seeds (pepitas)
14 - 1 tablespoon extra-virgin olive oil
15 - Pinch of smoked paprika
→ Pita
16 - 4 pita breads, cut into wedges
# How-To Steps:
01 - In a food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, olive oil, garlic, salt, pepper, cumin, cinnamon, smoked paprika, and cayenne if using.
02 - Blend the mixture until smooth and creamy, scraping down the sides as needed. If too thick, add 1 to 2 tablespoons of water to reach desired consistency.
03 - Taste the hummus and adjust seasoning with additional salt, lemon juice, or spices as preferred.
04 - Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle roasted pumpkin seeds and smoked paprika on top.
05 - Warm the pita wedges in a dry skillet or oven until soft and slightly toasted.
06 - Serve the spiced pumpkin hummus alongside the warm pita wedges for dipping.
# Expert Suggestions:
01 -
- It takes the cozy flavors of fall and turns them into something you can actually scoop up and devour in minutes.
- The blend is so silky that even picky eaters who claim they dont like pumpkin end up going back for seconds.
02 -
- Dont skip rinsing the chickpeas, the canning liquid can make your hummus taste tinny and throw off the texture.
- If your tahini has separated in the jar, stir it well before measuring or your hummus might end up grainy instead of smooth.
03 -
- Let your food processor run a full minute longer than you think it needs, thats when the hummus goes from good to restaurant-level creamy.
- A splash of ice-cold water instead of room temp makes the texture fluffier and lighter, I learned that trick by accident and never looked back.