Pumpkin Pie Hummus with Cinnamon Pita Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.



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


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.


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