Pumpkin Hummus with Gluten Free Pita Chips
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.
Equipment
- food processor
- baking sheet
- oven
- knife
- brush (for oiling chips)
- mixing bowl (optional)
Ingredients
- 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
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