Why You’ll Love This Pumpkin Hummus with Pita Triangles

• It’s a Seasonal Showstopper. This isn’t your everyday hummus. The pumpkin adds a beautiful color and a subtle sweetness that feels special and perfect for fall entertaining. It’s a conversation starter that’s surprisingly simple to make.
• The Texture is Unbelievably Smooth. By using canned pumpkin puree (which is already super smooth) and blending it for a good minute or two, you get a dip that’s luxuriously creamy and silky. No gritty chickpeas here!
• It’s Incredibly Versatile. Love it as a dip, sure, but it’s also amazing as a spread on sandwiches, a dollop on a grain bowl, or even thinned out a little as a salad dressing. It’s a multi-tasker in the best way.
• Homemade Pita Chips are a Revelation. Store-bought pita chips are fine, but baking your own allows you to control the crispiness, the salt level, and the seasoning. Fresh from the oven, they’re warm and fragrant—a world apart from the bagged kind.

Ingredients & Tools

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup tahini, well-stirred
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 small garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika, plus more for garnish
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for a hint of heat)
• 3-4 tbsp ice water
• Salt to taste (start with 1/2 tsp)
• 4 pocketless pita breads
• 2 tbsp olive oil or avocado oil
• Flaky sea salt for sprinkling

Tools: A food processor or high-speed blender, a baking sheet, a small bowl for mixing spices, a sharp knife, and a silicone brush (helpful but not essential).

The quality of your tahini and pumpkin puree really matters here. A good, runny tahini makes for a creamier hummus, and using 100% pure pumpkin (with no added spices or sugar) ensures you’re in control of the flavor profile.

Serves: 6-8 as an appetizer | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pumpkin Puree vs. Pie Filling. This is the most important distinction! Pumpkin pie filling is pre-sweetened and spiced. You want the plain, unsweetened puree. It’s usually sold right next to it in the supermarket, so double-check the label.
• The Tahini Test. Tahini can separate, with oil rising to the top. Before you measure, give the jar a really good stir until it’s smooth and uniform. A high-quality, runny tahini will blend into the hummus much more easily than a thick, pasty one.
• To Peel or Not to Peel Chickpeas? For the absolute silkiest texture, you can pop the skins off your chickpeas. It’s a bit of a tedious task, but it makes a noticeable difference. For a quicker version, just rinse them well—it’ll still be delicious.
• Fresh Lemon Juice is Non-Negotiable. The brightness of fresh lemon juice is key to cutting through the richness of the tahini and pumpkin. Bottled juice just doesn’t have the same vibrant, clean acidity. Trust me on this one.

How to Make Pumpkin Hummus with Pita Triangles

Serving Suggestions

Complementary Dishes

• A Simple Crudité Platter — The cool, crisp crunch of carrots, cucumber, bell peppers, and radishes provides a wonderful textural contrast to the creamy hummus and crispy pita.
• Spicy Lamb Meatballs — The warm, savory spices in the meatballs are a fantastic flavor pairing with the sweet and earthy notes of the pumpkin hummus. Serve them on the side for a more substantial appetizer.
• A Grain Salad with Feta — Think farro or quinoa salad with salty feta, dried cranberries, and a lemony vinaigrette. A scoop of this hummus on the plate ties everything together beautifully.

Drinks

• A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity cuts through the richness of the dip and cleanses the palate between bites.
• Sparkling Apple Cider — For a non-alcoholic option, the effervescence and slight sweetness of a good cider mirror the autumnal vibe of the pumpkin perfectly.
• A Pale Ale or Amber Ale — The malty, slightly caramel notes in these beers complement the spices in the hummus without overpowering them.

Something Sweet

• Spiced Apple Cake — Continue the cozy spice theme with a moist, not-too-sweet apple cake. It feels like a natural, satisfying end to a meal that started with this dip.
• Dark Chocolate and Sea Salt Bark — A few pieces of high-quality dark chocolate with a hint of salt provide a sophisticated and simple sweet finish that doesn’t feel too heavy.
• Pumpkin Spice Latte (or Chai) — Lean all the way into the season! A warm, frothy PSL or a cup of milky chai is the ultimate cozy beverage pairing.

Top Mistakes to Avoid

• Mistake: Using pumpkin pie filling. I’ve said it before, but it’s the number one error. It will make your savory hummus taste like a sweet dessert dip, and not in a good way. Always grab the can that says “100% Pure Pumpkin.”
• Mistake: Not blending long enough. Impatience is the enemy of smooth hummus. Those extra 60-90 seconds of blending after adding the water are what create that dreamy, cloud-like texture. Let the machine do its work!
• Mistake: Skipping the taste test. Everyone’s palate is different. The amounts given are a starting point. Your tahini might be saltier, your lemon might be juicier. Tasting and adjusting at the end is what separates a good recipe from a great one.
• Mistake: Overcrowding the pita chips on the pan. If the triangles are overlapping, they’ll steam instead of bake, resulting in a soft, chewy texture instead of a crispy one. Use two baking sheets if you need to.

Expert Tips

• Tip: Make it a day ahead. Hummus tastes even better the next day after the flavors have had time to meld. Prepare it up to 2 days in advance, store it in an airtight container in the fridge, and just give it a good stir before serving. The pita chips are best made fresh, though.
• Tip: Get creative with pita seasonings. Before brushing with oil, try sprinkling the pita with everything bagel seasoning, za’atar, or even a little grated Parmesan cheese for an extra flavor boost.
• Tip: Warm your serving bowl. For an extra touch, briefly warm your serving bowl with hot water and dry it thoroughly before adding the hummus. A warm bowl keeps the dip at a perfect, inviting temperature for longer.
• Tip: Use aquafaba for ultra-creaminess. If you’re feeling adventurous, reserve a tablespoon or two of the liquid from the chickpea can (called aquafaba) and add it instead of some of the ice water. It acts as an incredible natural emulsifier for an even smoother result.

FAQs

Can I use fresh pumpkin instead of canned?
You absolutely can! Roast a sugar pumpkin (also called a pie pumpkin) until tender, then scoop out the flesh and let it cool completely. The key is to make sure it’s very dry—if it’s watery, your hummus might be too thin. Canned is just more convenient and consistently dry, which is why I recommend it for foolproof results.

How long does this pumpkin hummus last in the fridge?
Stored in an airtight container, it will keep beautifully for about 4-5 days. You might notice a little liquid separation on top after a day or two—this is totally normal. Just give it a good stir before serving. I don’t recommend freezing it, as the texture can become a bit grainy upon thawing.

My hummus is too thick. What can I do?
No problem! This is an easy fix. Simply add more ice water, one tablespoon at a time, with the food processor running until it reaches your desired consistency. Remember, it will thicken up just a tiny bit once it’s chilled.

Can I make this without a food processor?
It’s a challenge, but not impossible. A high-powered blender will work even better. If you only have an immersion blender, it might struggle to get it perfectly smooth, but it will still be tasty. A standard whisk or fork won’t be able to achieve the right texture, unfortunately.

What can I use if I don’t have tahini?
Tahini is a key flavor component, but in a pinch, you could substitute it with a natural, unsweetened creamy almond butter or cashew butter. The flavor will be different—more nutty than sesame-forward—but it will still be a delicious, creamy dip.