Pair this Pumpkin Hummus with delicious cinnamon tortilla chips for a snack that’ll satisfy your hunger (and your sweet tooth!)
This creamy, velvety twist on the Middle Eastern classic dip combines the smooth texture and slightly nutty taste of chickpeas with the earthy sweetness of pumpkin. Combined with the rich flavors of pure maple syrup and pumpkin pie spice, you’ll have a warm, fall-inspired dip that is simply divine when paired with those homemade cinnamon chips.
Chips and hummus may be a classic, albeit simple, snack, but our version is anything but. When it comes to traditional hummus flavors, this pumpkin hummus is an unexpected (and mouth-watering) treat. If you want to skip the chips, you can try this spread over toast instead.
Whether you’re looking for a unique snack, or just a fresh twist on hummus, this flavorful pairing will impress thanks to the perfect balance of sweet, savory, and spiced notes. While both pumpkin and cinnamon tend to be fall-time favorites, this treat is worth a try any time of year. It’s light, can be paired with a variety of other appetizers (try it as part of a charcuterie board!), and it’s a total breeze to make.
Is Pumpkin Hummus Healthy?
If you’re looking for a snack that feels indulgent but still offers some healthier components, this pumpkin hummus delivers. Because chickpeas are high in both fiber and protein, you’ll have a power-packed snack if you need a little extra energy. And while there is some sugar in this recipe, it’s primarily from a natural source (maple syrup in the hummus, and a plant-based sugar substitute in the chips). If you’re trying to watch your sugar intake, you can use less than what the recipe calls for. It’ll be slightly more savory rather than sweet, but still just as tasty.
Mixing Up The Beans
If you don’t like the taste of chickpeas or you simply want to try other beans, you can substitute out the chickpeas for other favorites. We recommend trying white beans (cannellini, navy, or butter beans are all excellent options), or even a mixture of white and black beans or kidney beans. While the flavors and texture might change, switching up the traditional chickpea with something a little different might make for a fun twist on your more classic hummus flavor base.
How Do I Store Leftovers?
For any leftover pumpkin hummus, simply spoon it into an airtight container and pop it in the fridge for 3 to 5 days. For the chips, you can store any leftovers in a zip-lock bag. These should be eaten promptly so as to avoid any staleness (we recommend eating leftovers within a day).
Serving Suggestions
If you’re serving pumpkin hummus as an appetizer, it would be an excellent starter for a heavier, savory meal such as this Keto Steak with Garlic Butter Mushrooms. If you want to serve it alongside other apps, it would pair so well with Sausage-Stuffed Mushrooms, or even some fresh veggies and this delicious Cheese Ball recipe. Pumpkin hummus is also an excellent side for lunch, and pairs well with a yummy sandwich, such as this classic BLT Sandwich.
Ingredients
For The Hummus:
- 1 cup reduced-sodium chickpeas de-skinned 180 grams after taking the skin off
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 2 teaspoons coconut oil melted plus additional for drizzling if desired.
For The Chips:
- 1 whole wheat tortilla
- 1/2 tablespoon coconut oil melted
- Cinnamon for sprinkling
- Truvia for sprinkling
Instructions
- Preheat your oven to 350℉ and rub a cookie sheet with melted coconut oil, set aside.
- Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas
- Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 teaspoons of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.
- Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and Truvia. No need to use an exact measurement, just give a good pinch of Truvia for each chip.
- Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first, as the Truvia will melt. But, once the chips cool and Truvia hardens, you will get nice and crunchy chips!
- Drizzle the hummus with additional melted coconut oil, if desired, and devour with the chips!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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