Hummus doesn't just have to be plain or even savory. This sweeter version is sprinkled with pumpkin pie spice and scooped up using fresh cinnamon sugar pita chips. This is a festive fall twist on a classic party appetizer. Plus we served it in a small sugar pumpkin for the ultimate autumnal edible decoration.
Yields 8 appetizer servings
- 1 small sugar pumpkin, top cut off and seeds removed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup cashew butter
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract or paste
- 3 teaspoons pumpkin pie spice
- Set pumpkin aside until ready to fill.
- In a food processor add drained chickpeas, pumpkin puree, cashew butter, olive oil, maple syrup, vanilla extract and pumpkin pie spice.
- Puree until smooth and creamy.
- Fill your pumpkin with fresh hummus and sprinkle with a dash of pumpkin pie spice.
Cinnamon sugar pita chips
Yields about 6 cups
- 5 pita pockets, cut fully in half (so that you have two thin halves)
- 4 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1/4 teaspoon kosher salt
- Preheat oven to 375 degrees F and prepare a baking sheet with parchment paper or a Silpat liner, set aside.
- In a small bowl add melted butter, brown sugar and cinnamon. Mix together until combined.
- Cut each pita half into 8 wedges and brush the smooth side of the pita bread with the cinnamon sugar mixture.
- Add to the prepared baking sheet and bake for about 15 minutes until crispy and browned.
- Remove from the oven and lightly sprinkle with kosher salt.
More hummus recipes
Hummus melts recipe
No-bake hummus pizza recipe
Meyer lemon and pine nut hummus recipe