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.

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.

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.

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.

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!

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.