Pumpkin–Spice Hummus with Pita Chips 🎃 – Silky Vegan Thanksgiving Dip for Fall Entertaining
Elevate your Thanksgiving appetizer table with this healthy, high-protein pumpkin-spice hummus that pairs perfectly with crisp rosemary pita chips.
This vegan pumpkin-spice hummus blends roasted pumpkin flesh with chickpeas, tahini, and warm fall spices for a silky, high-protein dip that captures autumn's coziest flavors. Serve with homemade rosemary pita chips for an elegant, plant-based appetizer that's festive, satisfying, and perfect for sharing. The creamy textures and aromatic spices make it a crowd-pleasing centerpiece, while the homemade pita chips add a satisfying crunch. Whether you're hosting a small family gathering or large Thanksgiving meal, this dip brings autumn warmth in every bite.
Pumpkin-spice hummus is more than just a seasonal twist on classic hummus—it's a celebration of fall in a bowl. The roasted pumpkin's natural sweetness harmonizes beautifully with the savory tahini, while cinnamon, nutmeg, and allspice create a comforting aroma that fills your kitchen like a homemade pie. This vegan dish is both indulgent and nourishing, packed with plant-based protein from chickpeas and iron-rich pumpkin.
The homemade rosemary pita chips take this appetizer from ordinary to extraordinary. Baked until golden, these rustic chips absorb the aromatic spices in their thin, crispy layers. Unlike store-bought alternatives, they offer a clean, customizable canvas for the dip's bold flavors. Whether you're a vegan host or catering to dietary preferences, this recipe ensures everyone can enjoy the meal without missing the comforts of the season.
This dip requires just 20 minutes of active prep followed by 30 minutes to bake the chips. It's designed for ease—no complicated tools required. Serve it in a large ceramic bowl with an array of pita chips at your autumn-themed Thanksgiving spread or fall weekend gathering. For a complete meal, pair it with roasted squash, green salad, or any of our healthy Thanksgiving sides.
The pumpkin-spice hummus remains fresh for 3-4 days, making it perfect for make-ahead entertaining. Just store the hummus in the fridge and re-crisp the pita chips by warming them in the oven or air fryer before serving. This recipe is your ticket to a festive, nutritious appetizer that impresses without the stress.
Ingredients
- 1 (15 oz) can pumpkin puree (or 2 cups roasted pumpkin flesh)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup (120 ml) tahini
- 1/3 cup (60 ml) extra-virgin olive oil
- 1/4 cup + 2 tbsp cold water
- 2 tbsp maple syrup
- 2 tbsp pumpkin pie spice
- 2 tbsp nutritional yeast (optional)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sea salt or to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 cup store-bought pita rounds cut into triangles
- 2–3 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp sea salt flakes
Instructions
- Step 1: 1
Prep Ingredients: Drain and rinse the chickpeas, pressing them with a clean kitchen towel to remove excess moisture. If using fresh pumpkin instead of canned puree, roast a 2-pound pumpkin until tender, then scoop out the flesh. Preheat oven to 375°F (190°C) for the pita chips.
💡 Use canned pumpkin puree for fastest results and consistent texture.
- Step 2: 2
Make the Hummus: In a food processor, combine pumpkin puree, chickpeas, tahini, 60 ml olive oil, 120 ml cold water, maple syrup, pumpkin pie spice, nutritional yeast (if using), rice vinegar, 1 tsp salt, cinnamon, ginger, cardamom, and nutmeg. Process until smooth and creamy, adding 1 tbsp water at a time if needed to reach desired consistency.
💡 For smoother texture, let the mixture rest for 10 minutes before blending.
- Step 3: 3
Prepare Pita Chips: Arrange pita triangles on baking sheets. Brush both sides with olive oil, then sprinkle with rosemary and sea salt. Bake for 7-10 minutes, flipping halfway through, until golden and crisp.
💡 Rotate baking sheets midway for even browning.
- Step 4: 4
Serve: Once the hummus has finished blending, transfer to a serving bowl. Serve immediately with warm pita chips or store in the refrigerator for up to 4 days.
💡 For best texture, use pita chips within 2 hours or re-crisp in toaster oven before serving.
Why This Recipe Works
🔥 High-Protein, Plant-Based Power
This dip is a nutritional powerhouse, delivering 10g of plant-based protein per serving from chickpeas and pumpkin. The tahini adds healthy fats while maintaining a creamy texture without dairy.
🍂 Autumn-Inspired Flavor Explosion
The pumpkin pie spice medley of cinnamon, nutmeg, and allspice creates cozy fall flavors. Combined with aromatic rosemary on the pita chips, it evokes the comfort of Thanksgiving traditions.
✨ Festive and Crowd-pleasing
The pumpkin spice scent fills your home with warmth, while the homemade pita chips add texture and visual appeal. Its vibrant orange color makes it a photo-ready centerpiece for any holiday spread.
⏱️ Quick, Make-Ahead Friendly
Blend the hummus ahead of time and bake the pita chips just before serving. Everything comes together in 45 minutes or less, including prep and baking.
Pumpkin-Spice Hummus with Pita Chips
Healthy vegan holiday appetizer with fall flavors
🛒 Ingredients
- - 1 can pumpkin puree (or 2 cups roasted pumpkin)
- - 1 can chickpeas (15 oz), drained and rinsed
- - 1/2 cup tahini
- - 60 ml olive oil
- - 120 ml cold water
- - 2 tbsp maple syrup
- - 2 tbsp pumpkin pie spice
- - 1 tbsp rice vinegar
- - 1 tsp sea salt
- - 1/2 cup store-bought pita rounds
- - 2–3 tbsp olive oil
- - 1 tsp rosemary
👨🍳 Instructions
Prep: Drain and rinse chickpeas. Press with clean towel to remove moisture. If using fresh pumpkin, roast a 2-pound pumpkin until tender, then scoop out flesh. Preheat oven to 375°F for pita chips.
💡 Tip: Canned pumpkin puree is essential for consistency
Blend Hummus: In food processor, combine pumpkin puree, chickpeas, tahini, 60 ml olive oil, 120 ml cold water, maple syrup, pumpkin pie spice, rice vinegar, sea salt, and spices. Blend until smooth, adding water 1 tbsp at a time as needed.
💡 Tip: Letting the mixture rest makes blending smoother
Bake Chips: Brush both sides of pita triangles with olive oil. Sprinkle with rosemary and salt. Bake at 375°F for 7-10 minutes until golden and crisp, rotating halfway.
💡 Tip: Rotate baking sheets for even browning
Serve: Transfer hummus to serving bowl. Serve with warm pita chips or store in fridge for up to 4 days.
💡 Tip: Re-crisp chips in toaster oven before serving
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin
Provides natural sweetness and moisture. Canned puree ensures even texture. Substitute with butternut squash for similar flavor profile.
Substitutions: Butternut squash puree, sweet potato puree
Chickpeas
Key protein source and creamy texture base. Drain and press thoroughly for best results.
Substitutions: Cannellini beans for different flavor
Tahini
Delivers rich, nutty flavor. Look for smooth, preservative-free tahini. Substitute with almond butter for slightly different flavor.
Substitutions: Almond butter, peanut butter
Pumpkin Pie Spice
Essential for fall flavor profile. Use homemade blend of 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp allspice if needed.
Substitutions: Cinnamon + nutmeg, homemade spice blend
Pro Tips for Perfect Pumpkin-Spice Hummus
💡 Texture Perfection
Adjust humidity - add water 1 tbsp at a time until hummus reaches pipeable consistency. For ultra-smooth texture, let blend for an additional 30 seconds after processing.
🍂 Autumn Aroma Boost
Stir in 1 tsp of rosemary-infused oil or 1/2 tsp orange zest for extra fall fragrance. The warm spices already contribute to aroma but these additions enhance it.
🍃 Make-Ahead Tip
Hummus can be stored in airtight container for up to 4 days in refrigerator. Pita chips will stay crisp longer if stored in separate air-tight container.
🎨 Visual Appeal
Serve in a deep ceramic bowl and garnish with a sprinkle of pumpkin pie spice and edible flowers. Rosemary sprigs make excellent visual garnish for the pita chips.
Variations & Customizations
Sweet Variant
Omit savory spices and add 1/4 cup melted chocolate to hummus for a sweet dip. Serve with shortbread cookies instead of salted chips.
Spicy Version
Add 1/2 tsp cayenne pepper or 1 minced jalapeño to the hummus for a kick. Perfect for spicy snack enthusiasts.
Herb Twist
Replace rosemary on pita chips with a mix of thyme, parsley, and garlic powder for different flavor profile.
Gluten-Free
Use gluten-free pita rounds for celiac sufferers. All other ingredients are already gluten-free.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Roasted sweet potatoes with maple glaze - Complements the autumn flavors and provides textural contrast
- Apple slices with cinnamon - Sweet tartness balances the hummus' richness
- Kale salad with cranberries and walnuts - Adds freshness and crunch to round out the spread
🍷 Drink Pairings:
Pair with a spiced apple cider, Chardonnay, or non-alcoholic pumpkin spice latte. The warm, cinnamon notes harmonize beautifully with the hummus.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare hummus up to 24 hours in advance. Store in airtight container in refrigerator. Pita chips can be baked and stored separately in airtight container for up to 3 days. Re-crisp in oven before serving.
Refrigerator Storage
Store hummus in airtight container for up to 5 days. Keep pita chips in separate container to maintain crispness if stored longer.
Freezer Storage
Hummus freezes well for up to 2 months. Thaw in refrigerator overnight before serving. Pita chips do not freeze well, avoid freezing.
Reheating Instructions
Re-crisp pita chips in toaster oven or air fryer at 350°F for 3-5 minutes. Serve hummus chilled or at room temperature.
Troubleshooting & Common Questions
Q: My hummus is too runny
A: Add 1-2 tbsp chickpeas or tahini to thicken. Process until desired consistency is reached.
Q: Pita chips are soggy
A: Place pita chips on rimmed baking sheet instead of directly on rack. Store in airtight container with small piece of paper towel to absorb moisture.
Q: Can I use canned beans instead of chickpeas?
A: Yes, but canned chickpeas yield better texture. If using other canned beans, mash thoroughly before adding to processor.
Q: How do I make this spicy?
A: Add 1/2 tsp cayenne pepper or 1 minced jalapeño to hummus during processing. Start with small amount and adjust to taste.
Final Thoughts
This pumpkin-spice hummus with rosemary pita chips is your key to stress-free holiday entertaining. The aromatic spices transform your kitchen into a cozy autumn haven, while the homemade chips add a level of sophistication that store-bought versions simply can't match. Whether you're catering to vegan guests or simply seeking a healthy alternative, this recipe delivers both flavor and nutrition in every bite. The combination of creamy hummus and crispy chips creates the perfect texture contrast that keeps guests coming back for more.
Try variations like adding a dash of cayenne for spiciness or serving with sweet potato fries for a different twist. With this recipe in your repertoire, you'll never return to store-bought dips again. Don't forget to add it to your recipe collection and share it with fellow food enthusiasts - they'll thank you for passing along this versatile, crowd-pleasing recipe that brings the joy of fall to every gathering.
