Pumpkin Hummus with Gluten Free Pita Chips: Cozy Fall Favorite

Pumpkin Hummus with Gluten Free Pita Chips was born from my personal need to feel included during cozy fall gatherings. Ciao! I’m Matteo Romano, a Tuscan born chef living in the U.S., and when I transitioned to gluten free living, dips like this one were what I missed most. In Italy, we gather around rustic tables and share small plates, creamy, crusty, spiced, and seasonal. I didn’t want to lose that tradition just because I had to cut out gluten.

So I created Pumpkin Hummus with Gluten Free Pita Chips to recapture that feeling. Earthy roasted pumpkin meets the creamy texture of chickpeas, blended with tahini, garlic, lemon, and spices that feel like autumn in every bite. Paired with crispy homemade chips, this dish delivers comfort, flavor, and a nostalgic warmth you’ll love sharing.

Pumpkin Hummus with Gluten Free Pita Chips

Matteo

This creamy, spiced Pumpkin Hummus paired with crispy gluten-free pita chips brings cozy fall flavors to your table. Vegan, dairy free, and gluten-free, it's a snack that everyone can enjoy, packed with nutrition and nostalgic comfort.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine Italian-American, Mediterranean

Servings 4 people

Calories 230 kcal

Equipment

• food processor
• baking sheet
• oven
• knife
• brush (for oiling chips)
• mixing bowl (optional)

Ingredients

  

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• 1 cup canned pumpkin purée
• 1½ cups cooked chickpeas
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• to taste salt
• 2–3 tbsp olive oil
• 2–3 tbsp water
• 2–3 gluten-free tortillas or flatbreads
• 2 tbsp olive oil, for brushing
• to taste salt and herbs (for seasoning chips)

Instructions

 

• Combine chickpeas, pumpkin purée, tahini, garlic, lemon juice, cumin, paprika, cinnamon, and salt in a food processor.
• Blend while drizzling in olive oil and water until the mixture is smooth and creamy.
• Taste the hummus and adjust seasoning as needed. Chill for 30 minutes before serving for best flavor.
• Preheat the oven to 375°F (190°C). Cut gluten-free tortillas or flatbreads into triangles.
• Brush tortilla triangles with olive oil and sprinkle with salt and herbs.
• Arrange on a baking sheet and bake for 8–10 minutes, flipping halfway through, until golden and crisp.

Notes

Make the hummus up to 4 days in advance to deepen flavors. The chips can be stored in an airtight container for 3–4 days. Try variations like chipotle for spice or maple drizzle for sweetness. Top with roasted pumpkin seeds or chickpeas for added texture.

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 240mgPotassium: 280mgFiber: 5gSugar: 3gVitamin A: 7200IUVitamin C: 2mgCalcium: 60mgIron: 2mg

Keyword fall appetizer, gluten free snack, pumpkin hummus, vegan dip

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Why This Pumpkin Hummus with Gluten Free Pita Chips Is a Fall Favorite

Comforting, Creamy & Seasonally Perfect

There’s something about fall that begs for something warm, spiced, and nourishing. Pumpkin Hummus with Gluten Free Pita Chips gives you all of that without feeling heavy. It’s dairy-free, gluten-free, and vegan-friendly, but still delivers that rich mouthfeel we all crave this time of year. The pumpkin brings natural sweetness and creaminess, balancing beautifully with tahini and lemon juice.

Whether you’re preparing a snack platter or serving appetizers at your next fall gathering, Pumpkin Hummus with Gluten Free Pita Chips checks every box. You’ll find the texture smooth and dip worthy, and the flavor deep and comforting, especially when paired with gluten-free zucchini bread or served with crisp cut vegetables.

Nutrient Dense and Crowd Pleasing

Pumpkin is rich in beta carotene, fiber, and vitamin A. Chickpeas add plant protein and satiety. Tahini offers heart healthy fats, and garlic boosts immune support. This makes Pumpkin Hummus with Gluten Free Pita Chips not just a seasonal treat, but a truly nourishing one.

Homemade chips are baked to golden perfection and seasoned lightly, providing a satisfying crunch. You can even enjoy them with gluten-free avocado toast or use them as mini toasts for festive dips.

Ingredients for Pumpkin Hummus with Gluten Free Pita Chips

Here’s everything you’ll need to make your own batch of Pumpkin Hummus with Gluten Free Pita Chips:

Pumpkin Hummus:

• 1 cup canned pumpkin purée
• 1½ cups chickpeas
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• Salt to taste
• 2–3 tbsp olive oil
• 2–3 tbsp water

Gluten Free Pita Chips:

• 2–3 gluten free tortillas or flatbreads
• 2 tbsp olive oil
• Salt and herbs to taste

For the best flavor in Pumpkin Hummus with Gluten Free Pita Chips, make sure your pumpkin purée is unsweetened, and your chickpeas are soft for smooth blending.

Step by Step Instructions for Making Pumpkin Hummus with Gluten Free Pita Chips

Blend the Hummus

1. Combine chickpeas, pumpkin, tahini, garlic, lemon juice, and spices in a food processor.
2. Blend while drizzling in olive oil and water until smooth.
3. Taste and adjust seasoning.
4. Chill for 30 minutes before serving.

Bake the Chips

1. Preheat oven to 375°F (190°C).
2. Cut tortillas into triangles.
3. Brush with olive oil and season lightly.
4. Bake 8–10 minutes, flipping halfway.

Serve Pumpkin Hummus with Gluten Free Pita Chips fresh or store for later. This pairs wonderfully with cranberry goat cheese balls or on an autumn grazing board.

Tips for Success

Texture and Balance

For velvety smooth Pumpkin Hummus with Gluten Free Pita Chips, blend for a full 2–3 minutes and scrape down the sides of your processor. Add water a tablespoon at a time to control consistency.

Meal Prep Approved

Make Pumpkin Hummus with Gluten Free Pita Chips up to 4 days ahead. The flavors deepen as it rests. The pita chips stay fresh for 3–4 days in an airtight container.

Variations You’ll Love

• Spicy Version: Add chipotle powder or chili flakes.
• Sweet Twist: Drizzle maple syrup over the top.
• High Protein: Stir in Greek yogurt or hemp seeds.
• Extra Texture: Top with roasted chickpeas or pumpkin seeds.

All variations work beautifully with the base recipe of Pumpkin Hummus with Gluten Free Pita Chips.

Storage Guide

• Hummus: Store in airtight container for 5 days. Freeze for up to 1 month.
• Chips: Keep in sealed container at room temperature. Re crisp in the oven as needed.

Conclusion: Your New Fall Favorite

Now you’ve got everything you need to make a batch of cozy, creamy, and completely gluten free Pumpkin Hummus with Gluten Free Pita Chips. It’s a snack you’ll return to again and again, easy to make, healthy to eat, and perfect for fall gatherings or solo cravings. From my kitchen to yours, buon appetito!