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!

How to make pumpkin pie hummus

Featured Ingredients

• 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.

How to make cinnamon pita chips

Featured Ingredients

• 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.

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.

The BEST pumpkin recipes:

• Pumpkin Pasta with Bacon
• Pumpkin Cookie Dough Bites
• Copycat Starbucks Pumpkin Bread
• Pumpkin Muffins with Pistachio Crumble
• Pumpkin Spice Waffles
• Maple Pumpkin Butter
• Chocolate Pumpkin Bread

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 1x2x3x

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

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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