Spiced Pumpkin Hummus Pita

I was staring at a half-empty can of pumpkin puree left over from pie season when the idea hit me. What if hummus, already creamy and earthy, got a little autumn magic folded in? I tossed it all into the food processor with chickpeas and tahini, and the color alone made me smile before I even tasted it.

The first time I served this, my neighbor walked in just as I was drizzling olive oil over the top. She dipped a pita wedge before I could even offer, then stood there silently for a moment, chewing. Then she asked if I had more pita because she wasnt planning to share.

Ingredients

• Chickpeas: The backbone of any hummus, they blend into creamy clouds when you give them enough time in the processor.
• Pumpkin puree: Not the pie filling kind, just pure pumpkin, it adds sweetness and body without any sugar or spice you didnt invite.
• Tahini: This sesame paste brings nutty richness and helps everything come together, so dont skip it even if it seems pricey.
• Lemon juice: Freshly squeezed makes all the difference, it cuts through the richness and keeps the flavors bright.
• Garlic: Two cloves might sound bold, but they mellow out beautifully once blended with everything else.
• Cumin: Earthy and warm, it plays perfectly with pumpkin and makes the whole bowl smell like a spice market.
• Cinnamon: Just half a teaspoon adds gentle warmth without turning this into dessert.
• Smoked paprika: A little smokiness here makes every bite feel more interesting and layered.
• Cayenne pepper: Optional, but if you like a whisper of heat lingering at the end, go for it.
• Pumpkin seeds: Toasted pepitas on top add crunch and a little visual charm.
• Pita bread: Warm, soft, and perfect for scooping, though any flatbread or even crackers work just fine.

Instructions

Blend the base:

Toss the chickpeas, pumpkin, tahini, lemon juice, olive oil, garlic, salt, pepper, and all your spices into the food processor. Let it run until everything turns silky smooth, scraping down the sides once or twice so nothing gets left behind.

Adjust the texture:

If the hummus feels too thick or stubbornly chunky, drizzle in a tablespoon or two of water and blend again. You want it creamy enough to swirl easily but not soupy.

Taste and tweak:

This is your moment to be bold, add more lemon if you want brightness, salt if it tastes flat, or a pinch more cinnamon if you crave warmth.

Serve it pretty:

Scoop the hummus into a shallow bowl, drizzle olive oil over the top, then scatter pumpkin seeds and a light dusting of smoked paprika. It should look as inviting as it tastes.

Warm the pita:

Heat your pita wedges in a dry skillet or oven until theyre soft and just barely toasted. Serve them while theyre still warm and foldable.

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One evening I brought this to a potluck without labeling it, and people kept asking what was in the orange dip. When I said pumpkin, half of them didnt believe me and went back for seconds anyway.

Make It Your Own

If you roast the garlic beforehand, it turns sweet and mellow, adding a whole new layer of flavor without any sharpness. You can also stir in a spoonful of Greek yogurt for extra creaminess, though that takes it out of vegan territory. Some folks like swapping the pita for sliced veggies or rice crackers when theyre avoiding gluten.

Storing and Planning Ahead

This hummus keeps beautifully in the fridge for up to five days in an airtight container. The flavors actually deepen overnight, so making it a day early is a smart move. Just give it a good stir and maybe a fresh drizzle of olive oil before serving again.

Pairing and Serving Ideas

I love putting this out alongside roasted vegetables, grilled chicken, or even as part of a mezze spread with olives and stuffed grape leaves. A crisp Sauvignon Blanc cuts through the richness nicely if youre pouring wine.

• Try it as a sandwich spread instead of mayo, it works surprisingly well with turkey or roasted peppers.
• Use any leftovers as a dip for breakfast with toast or as a base for grain bowls.
• If youre serving a crowd, double the batch because it disappears faster than you think.

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This hummus turned into one of those recipes I make without thinking, especially when I want something cozy and impressive at the same time. I hope it becomes that kind of go-to for you too.

Recipe FAQs

→ How can I adjust the spice level?

To increase heat, add more cayenne pepper or smoked paprika; for a milder taste, reduce or omit these spices.

→ What’s the best way to serve the pita?

Warm pita wedges gently in a skillet or oven until soft and slightly toasted for optimal texture and flavor.

→ Can I make this blend creamier?

Blending longer or adding a small amount of water or olive oil helps achieve a smoother, creamier consistency.

→ Are there alternative dips to pair with the pumpkin blend?

While pita is traditional, serving with raw vegetables or gluten-free crackers offers tasty alternatives.

→ How should leftover dip be stored?

Keep leftovers covered in an airtight container refrigerated and consume within 3–4 days for freshness.