Pumpkin–Spice Hummus with Pita Chips 🎃 – Silky Vegan Thanksgiving Dip for Fall Entertaining

Ingredients

• • 1 (15 oz) can pumpkin puree
• • 1 (15 oz) can chickpeas, drained and rinsed
• • ⅞ cup tahini
• • ⅞ cup olive oil
• • ⅞ cup + 2 tbsp cold water
• • 2 ⅞ tbsp maple syrup
• • 2 ⅞ tbsp pumpkin pie spice
• • 1 ⅞ tbsp rice vinegar
• • 1 ⅞ tsp sea salt
• • ⅞ cup store-bought pita rounds
• • 2–3 tbsp olive oil
• • 1 ⅞ tsp rosemary

Instructions

1. 1

   Drain and rinse chickpeas, pressing with a clean kitchen towel to remove excess moisture. Preheat oven to 375°F (190°C) for the pita chips.

2. 2

   In a 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. Process until smooth and creamy.

3. 3

   Brush pita triangles with olive oil. Sprinkle with rosemary and salt. Bake for 7-10 minutes, flipping halfway through, until golden and crisp.

4. 4

   Once the hummus has finished blending, transfer to a serving bowl. Serve with warm pita chips.