Pumpkin hummus in a pumpkin
Don't worry. We promise this hummus is not traditional, but it is delicious. Try pairing it with cinnamon sugar pita chips.
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.