Pumpkin Hummus and Pita Chips

When the holiday season rolls around, I always find myself craving foods that feel both festive and comforting, but still light enough to balance out the heartier dishes that usually fill the table. That’s exactly where pumpkin hummus shines. It’s creamy, cozy, and full of warm fall flavors without being heavy. Paired with golden, crispy pita chips, this dip is the kind of snack you’ll catch yourself going back to again and again.

I love serving it as part of my spread of Thanksgiving appetizers because it’s a little unexpected yet still seasonal. Everyone expects pumpkin pie, pumpkin bread, or pumpkin lattes—but pumpkin appetizers? That’s where the fun begins. The natural sweetness of pumpkin blends beautifully with the earthy, nutty base of chickpeas, making it a unique twist on a classic vegan hummus recipe. It also works for guests who might be looking for lighter bites or plant-based options, which makes it a real crowd-pleaser.

This pumpkin hummus recipe is versatile too. You can keep it simple with pita chips, or go big and serve it in generous hummus bowls topped with roasted veggies, toasted seeds, and a drizzle of olive oil. It also makes the best hummus snacks for midweek—just scoop some into a container, pack it with your favorite crackers or raw veggies, and you’ve got an easy pick-me-up that tastes like autumn in every bite.

What I adore most is that it fits right in with a collection of vegan pumpkin recipes that don’t feel overly sweet or dessert-like. Instead, it gives pumpkin a savory spotlight, showing off its rich, smooth texture and natural flavor in a whole new way. It’s cozy, wholesome, and a little bit special—the perfect addition to your seasonal table.

Why You’ll Love It

• A fresh take on fall flavors – Instead of the usual sweet pumpkin treats, this savory dip highlights pumpkin in a completely different, but just as delicious, way.
• Perfect for entertaining – Whether you’re planning a cozy night in or setting out Thanksgiving appetizers, this dip looks and tastes like you went the extra mile (even though it’s super simple to make).
• Naturally vegan and wholesome – This is one of those vegan hummus recipes that everyone at the table can enjoy, no matter their dietary preferences.
• Snack-worthy any time of day – From dipping pita chips to spreading it on toast, or even spooning it into hummus bowls, you’ll find endless ways to enjoy it.
• Make-ahead friendly – Whip it up a day or two in advance, and you’ve got one less thing to stress about when guests arrive.

Ingredient List

For the Pumpkin Hummus

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¼ cup tahini
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp salt (or more to taste)
• 2–3 tbsp water (to thin, as needed)

For the Pita Chips

• 4 pita breads
• 3 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt

Ingredient Notes

• Pumpkin purée – Make sure you’re using 100% pumpkin purée, not pumpkin pie filling (that one’s loaded with sugar and spices you don’t want here). I usually grab Libby’s, but any pure pumpkin works.
• Tahini – This is what gives hummus its signature nutty flavor and creamy texture. Don’t skip it! I love using Soom or Trader Joe’s tahini because they’re smooth and not bitter.
• Olive oil – Use a good-quality extra virgin olive oil for richness. A drizzle on top right before serving also makes it extra dreamy.
• Chickpeas – You can use canned for convenience (just rinse them well), or cook your own if you want an even creamier texture.
• Spices – Smoked paprika + cumin are non-negotiable in my book. They bring warmth and depth that pairs so well with pumpkin.
• Pita bread – I always use slightly thicker pita so the chips bake up sturdy enough for dipping.

Kitchen Equipment Needed

• Food processor – The key tool for silky-smooth hummus. I use my trusty Cuisinart, and it handles chickpeas like a dream.
• Mixing bowl – Handy if you want to toss the pita pieces with oil and spices before baking.
• Baking sheet – For crisping up those pita chips until they’re golden and crunchy.
• Sharp knife + cutting board – To cut the pita into chip-sized wedges.
• Measuring cups + spoons – Because hummus loves the right balance of tahini, lemon, and pumpkin.
• Spatula – Perfect for scraping down the food processor so every bit gets blended smoothly.

Instructions

Step 1: Prep the Chickpeas and Pumpkin

• Drain and rinse the canned chickpeas really well to remove excess sodium and that canned taste.
• Pat them dry with a clean kitchen towel—this helps keep the hummus creamy instead of watery.
• Measure out your pumpkin purée and set it aside so everything is ready to go.

Pro Tip: If you want an extra silky hummus, pop the skins off the chickpeas after rinsing. It takes a few minutes, but the texture payoff is amazing.

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Step 2: Blend the Base

• Add the chickpeas, pumpkin purée, tahini, garlic, lemon juice, cumin, smoked paprika, cinnamon, and salt into the bowl of your food processor.
• Pulse a few times to break everything down, then blend on high until it starts to come together.

Pro Tip: If your food processor struggles at first, stop and scrape down the sides before blending again. Don’t rush this part—the smoother the base, the better the hummus.

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Step 3: Add the Liquid Gold

• With the food processor running, slowly drizzle in the olive oil through the feed tube.
• Blend for about 1–2 minutes until the hummus looks creamy and rich.

Pro Tip: Add water 1 tablespoon at a time if the hummus feels too thick. This keeps the flavor intact while helping it loosen up.

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Step 4: Taste and Adjust

• Stop the processor and give your hummus a taste.
• Add more salt, lemon juice, or spices if you want a bolder flavor.
• Blend again for a few seconds to mix everything evenly.

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Step 5: Make the Pita Chips

• Preheat your oven to 375°F (190°C).
• Cut each pita into 6–8 wedges (like little triangles).
• Toss them in a mixing bowl with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
• Spread them out in a single layer on a baking sheet.
• Bake for 10–12 minutes, flipping halfway through, until golden and crisp.

Pro Tip: Keep a close eye on the chips in the last few minutes—pita goes from crisp to burnt fast!

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Step 6: Serve It Up

• Transfer the pumpkin hummus to a shallow bowl.
• Use a spoon to create little swoops and swirls on top (so the toppings sit beautifully).
• Drizzle with olive oil and, if you like, a sprinkle of smoked paprika or toasted pumpkin seeds.
• Serve immediately with warm, crispy pita chips.

Tips and Tricks for Success

• Roast the garlic first – If raw garlic feels too sharp for you, roast the cloves before blending for a sweeter, mellower flavor.
• Chill before serving – Let the hummus sit in the fridge for at least 30 minutes; it gives the flavors time to meld together.
• Use ice-cold water – Adding a splash of very cold water while blending helps create a fluffier, creamier texture.
• Don’t overcrowd the pita chips – Spread them out on the baking sheet in a single layer; if they overlap, they’ll steam instead of crisp.
• Save a few chickpeas for garnish – A little topping goes a long way in making your hummus bowl look extra inviting.

Ingredient Substitutions and Variations

• Pumpkin purée → Butternut squash or sweet potato – Both give a similar sweetness and creamy texture if you don’t have pumpkin on hand.
• Tahini → Almond butter or sunflower seed butter – Still creamy, still nutty, just a slightly different flavor profile.
• Spices → Try curry powder or harissa – For a more bold, globally inspired twist.
• Pita chips → Veggie sticks or seeded crackers – Great if you’re keeping it gluten-free or want lighter dipping options.
• Olive oil → Avocado oil – A mild, buttery alternative that blends in seamlessly.

Serving Suggestions

• As a holiday starter – I love setting out a bowl of pumpkin hummus with warm pita chips as part of my Thanksgiving appetizers spread. It disappears fast every year.
• In a hummus bowl – Layer the hummus with roasted veggies, quinoa, and a drizzle of tahini for a hearty, plant-based meal.
• As a sandwich spread – Swap out mayo or mustard and use this hummus on wraps and sandwiches—it adds creaminess and fall flavor in one swipe.
• With a veggie platter – Carrot sticks, cucumber rounds, and bell pepper slices make colorful, crunchy dippers alongside pita chips.
• On toast – My personal favorite: a thick smear of pumpkin hummus on sourdough, topped with arugula and a sprinkle of chili flakes.

Storage and Reheating Instructions

• Refrigeration – Store the hummus in an airtight container in the fridge for up to 5 days.
• Freezing – You can freeze it in small portions for up to 2 months. Thaw overnight in the fridge before serving.
• Refreshing texture – If it thickens in the fridge, stir in a teaspoon of olive oil or cold water to bring it back to creamy.
• Pita chips – Keep them in an airtight bag or container at room temperature for up to 3 days. Re-crisp in a 350°F (175°C) oven for 3–4 minutes if they soften.

Frequently Asked Questions

How long does pumpkin hummus last in the fridge?

It will stay fresh for up to 5 days if stored in an airtight container. Just give it a quick stir before serving.

Can I make this ahead for Thanksgiving?

Yes! In fact, I recommend making it a day ahead so the flavors have time to deepen. Just hold off on the olive oil drizzle and toppings until right before serving.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast and purée your pumpkin until smooth, then use it just like canned. The flavor will be a little fresher and slightly sweeter.

Is this hummus recipe gluten-free?

The hummus itself is naturally gluten-free. Just swap the pita chips for veggie sticks or gluten-free crackers if needed.

Can I make this without tahini?

Yes—you can replace it with almond butter or sunflower seed butter. It won’t be quite the same, but it’s still deliciously creamy.

What else can I serve with this hummus besides pita chips?

Veggie sticks, seeded crackers, or even spread on toast or sandwiches. It’s really versatile and goes with so many things.

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Did you try this pumpkin hummus and pita chips recipe? I’d love to hear how it turned out—share your thoughts (and maybe even your own twist) in the comments! And don’t forget to pass this recipe along to a friend who loves cozy fall snacks.