Description
This vibrant and seasonal twist on classic hummus blends earthy chickpeas with the natural, velvety sweetness of roasted pumpkin. It is a nutrient-dense, plant-based dip that is perfect for holiday gatherings or a quick, healthy snack. Served with golden, oven-toasted pita triangles, the contrast between the warm, spiced dip and the satisfying crunch of the chips makes this an irresistible addition to any social table or weekly meal prep routine.
Ingredients
15 oz can chickpeas, rinsed and drained
1/2 cup pumpkin puree (not pie mix)
1/4 cup tahini
2 tbsp fresh lemon juice
2 cloves garlic, minced
3 tbsp extra virgin olive oil
1/2 tsp ground cumin
4 rounds pita bread, cut into triangles
Sea salt to taste
Black pepper to taste
Instructions
Preheat oven to 375 degrees Fahrenheit.
Arrange pita triangles on a baking sheet, brush lightly with olive oil, and sprinkle with sea salt.
Bake pita triangles for 8 to 10 minutes until golden brown and firm.
In a food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, and cumin.
Pulse the mixture while slowly drizzling in the olive oil until smooth.
Add up to 1 tablespoon of water if a thinner consistency is desired.
Season with salt and pepper to taste and serve with the warm pita chips.
Notes
Store leftover hummus in an airtight container in the refrigerator for up to 4 days. For an extra smooth texture, you can peel the skins off the chickpeas before processing. Freshly roasted pumpkin can be used in place of canned puree for a more authentic flavor profile.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Blending and Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 cup hummus with 4-5 pita chips
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg