Go Back

Pumpkin Hummus With Toasted Pita Recipe

Pumpkin hummus with toasted pita is a creamy, flavorful appetizer that combines classic hummus ingredients with the cozy taste of pumpkin. It is smooth, savory, slightly sweet, and seasoned with warm spices, making it a perfect recipe for fall gatherings, holiday parties, afternoon snacks, or an easy appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Hummus
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/2 cup pumpkin puree
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 –4 tablespoons cold water as needed
Toasted Pita
  • 3 –4 pita breads
  • 1 tablespoon olive oil
  • Pinch of salt
  • Optional paprika or dried herbs

Method
 

  1. Drain and rinse the chickpeas.
  2. Add chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt to a food processor.
  3. Blend until creamy, scraping down the sides as needed.
  4. Gradually add cold water until the hummus reaches your desired consistency.
  5. Taste and adjust the seasoning.
  6. Preheat the oven to 400°F (200°C).
  7. Cut the pita bread into wedges and arrange on a baking sheet.
  8. Brush lightly with olive oil and sprinkle with salt.
  9. Bake for 6–10 minutes, turning once, until golden and crisp.
  10. Spoon the pumpkin hummus into a serving bowl and garnish as desired.
  11. Serve immediately with the toasted pita wedges.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Add water gradually to prevent the hummus from becoming too thin.
  • For extra-smooth hummus, blend for a few additional minutes.
  • Store leftover hummus in an airtight container in the refrigerator for 3–4 days.
  • Store toasted pita separately to help maintain its crisp texture.