Introduction:
As the brisk autumn winds start to settle in, there is nothing more heartwarming than gathering around with family and friends, sharing stories, laughter, and of course, delightful seasonal snacks. Pumpkin Hummus and Pita Chips are a unique twist on the classic Middle Eastern dip, bringing a touch of fall flavors to your table. This creamy, flavorful hummus infused with pumpkin is not only a feast for the eyes with its vibrant orange hues, but it also encapsulates the essence of the season. Perfect for family bonding during Halloween, Thanksgiving, or any cozy autumn evening, this recipe is sure to become a beloved tradition in your home.
Recipe Summary:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Skill Level: Easy
Ingredients:
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1/4 cup olive oil, plus extra for drizzling
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika, plus more for garnish
- Salt and pepper to taste
- 2-3 tablespoons water (for adjusting consistency)
- Pita bread, cut into triangles
- 1 tablespoon olive oil (for brushing pita chips)
- Pumpkin seeds for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Spread the pita triangles on a baking sheet and brush lightly with olive oil. Bake for 8-10 minutes or until crispy and golden brown. Set aside to cool.
- In a food processor, combine the chickpeas, pumpkin puree, tahini, minced garlic, olive oil, lemon juice, cumin, paprika, and a pinch of salt and pepper. Process until smooth and creamy.
- If the hummus is too thick, add water a tablespoon at a time to reach your desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer the pumpkin hummus to a serving bowl. Drizzle with a bit of olive oil, and garnish with a sprinkle of paprika and pumpkin seeds.
- Arrange the crispy pita chips around the bowl of hummus, perhaps adding small pumpkins or autumn leaves for a picturesque setting.
Helpful Tips:
- Roasted Garlic: For a sweeter, milder garlic flavor, you can use roasted garlic instead of raw.
- Storage Instructions: Store leftover hummus in an airtight container in the refrigerator for up to one week. Keep pita chips in a sealed container to maintain crispiness.
- Ingredient Substitutions: Swap tahini with almond butter for a nutty variation or use canned pumpkin pie mix for a slightly spiced version.
Pairings:
This Pumpkin Hummus pairs beautifully with a variety of fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips. For a complete autumnal spread, serve alongside a glass of crisp apple cider or a warm mulled wine.
Conclusion:
I hope this Pumpkin Hummus and Pita Chips brings as much joy to your gatherings as it does to mine. Don’t forget to share your beautiful creations using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback means the world to us, so please leave your comments and reviews on our website https://www.zynahz.com/. Stay updated with our latest recipes and inspirations by subscribing to our newsletter and following Zynahz on social media. Here’s to warm, delicious memories filled with family, love, and hearty food.
