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Pumpkin Pie Hummus with Cinnamon Pita Chips

Feast your eyes on fall’s BEST appetizer or snack – pumpkin pie hummus with cinnamon pita chips!

It’s a creamy, dreamy pumpkin dip with chickpeas, pumpkin puree, peanut butter, maple syrup and vanilla.

Dip with easy-to-make cinnamon sugar pita chips and watch the entire thing disappear!

A white dish filled with pumpkin pie hummus lined with cinnamon pita chips.

How to make pumpkin pie hummus

  • Chickpeas. All hummus has chickpeas!
    • And in this instance, the chickpeas are kinda overpowered by the pumpkin, PB, maple syrup and spices, but they provide body, a nice creamy texture and a ton of nutrition to this dip.
  • Pumpkin puree. Not a can of pumpkin pie filling – just pumpkin puree.
  • Peanut butter. The creamy kind, brand is your choice! I use JIF or Skippy Natural.
  • Maple syrup. Pure maple syrup!!
  • Pumpkin pie spice. Or a mix of cinnamon, nutmeg, ginger and cloves.
  • Vanilla extract. Dark, rich and flavorful.

Step-by-Step Instructions

  1. Place all of the hummus ingredients in the bowl of a food processor and puree until very smooth, scraping the sides of the bowl as needed.
  2. Taste and adjust the seasoning, if necessary.
  3. Transfer the hummus to a serving bowl.
  4. Cover and refrigerate until ready to serve.
A white dish filled with pumpkin pie hummus.

How to make cinnamon pita chips

  • Pita crackers. A box of your favorite pita crackers. Pita chips will work, too.
  • Butter. Melted, salted or unsalted – whatever you have.
  • Cinnamon. This will give the chips the BEST flavor to match the pumpkin dip.
  • Sugar. Just a few teaspoons will do.

Step-by-Step Instructions

  1. Preheat the oven to 375 degrees.
  2. Line the crackers on a baking sheet.
  3. Brush the melted butter on top of the crackers. Sprinkle them with cinnamon and sugar.
  4. Bake 7-8 minutes or until lightly golden on top. Let cool.
  5. Serve pita chips with the pumpkin pie hummus.
A side shot of a white dish filled with pumpkin pie hummus and a dish of pita chips in the backdrop.

Recipe Substitutions and Alterations

  • Chickpeas: Any white bean would work here (think cannellini, great northern, navy).
  • Pumpkin puree: Mashed sweet potato or even butternut squash would work.
  • Peanut butter: Try it with any nut or seed butter.
  • Maple syrup: You could use honey, but you’ll miss the maple flavor!
  • Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger and cloves.
  • Pita crackers: Any cracker will work; simply follow the directions for making them into cinnamon sugar chips/crackers.

Nutrition Considerations

  • To make it gluten free: Use gluten free crackers/chips. Be sure all other packaged ingredients are gluten free.
  • To make it dairy free: This recipe is naturally dairy free!
  • To make it vegan: Use coconut or another neutral vegetable oil instead of butter. Be sure the crackers/chips you use are vegan.
  • To make it nut free: Use seed butter (like Sunbutter) instead of nut butter.

Storage Tips

For the pumpkin pie hummus: Store the hummus in an airtight container in the refrigerator up to 4 days.

For the cinnamon pita chips: Store the chips in an airtight container or Ziploc bag at room temperature up to 2 weeks.

A birds eye view of a white dish filled with pumpkin pie hummus and a small dish with cinnamon pita chips.

The BEST pumpkin recipes:

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Pumpkin Pie Hummus with Cinnamon Pita Chips

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Creamy, dreamy pumpkin dip with chickpeas, pumpkin puree, peanut butter, maple syrup and vanilla. Dip with easy cinnamon sugar pita chips for the ultimate fall appetizer.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 12 1x
  • Category: Appetizer, Snack
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

Cinnamon Pita Chips:

  • 9-ounce box pita crackers
  • 1 tablespoon melted butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoons granulated sugar

Pumpkin Pie Hummus:

  • 15-ounce can chickpeas, rinsed and drained
  • 15-ounce can pumpkin puree
  • 5 tablespoons creamy peanut butter
  • 5 tablespoons pure maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon coarse salt

Instructions

To make the cinnamon pita chips:

  1. Preheat the oven to 375 degrees.
  2. Line the crackers on a baking sheet. Brush the melted butter on top of the crackers. Sprinkle them with cinnamon and sugar.
  3. Bake 7-8 minutes or until lightly golden on top. Let cool.
  4. Serve pita chips with the pumpkin pie hummus.

To make the pumpkin pie hummus:

  1. Place all of the hummus ingredients in the bowl of a food processor and puree until very smooth, scraping the sides of the bowl as needed. Taste and adjust the seasoning, if necessary.
  2. Transfer the hummus to a serving bowl. Cover and refrigerate until ready to serve.

Notes

Substitution Tip: Swap in mashed sweet potatoes instead of pumpkin puree.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 266
  • Sugar: 10g
  • Sodium: 458mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 3mg

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