Sweet Pumpkin Hummus
Paired with pita chips, this sweet pumpkin hummus makes a delicious vegan snack. This recipe is so easy to multiply, making it a perfect appetizer for large gatherings.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can chickpeas (15.5oz)
- ¾ cup pumpkin puree
- 1 tb. tahini paste
- 3 tb. maple syrup
- 1 tb. water
- 1½ tsp. ground cinnamon
- ½ tsp. salt
- 1 large pita bread (or 2 small Pitas)
- 1 tb. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- 1
Preheat oven to 375degrees. Prepare a large baking sheet by lining it with aluminum foil or parchment paper.
- 2
Brush the pita bread with olive oil. Cut in strips and then again so they are in about 2-inch long rectangles or squares. Sprinkle with salt and pepper and spread on the baking sheet.
- 3
Bake for 10 minutes until golden brown and crispy.
- 4
Thoroughly rinse the canned chickpeas from the liquid in the can and drain.
- 5
Place all the ingredients into a food processor and puree until smooth. Scrape down the sides as needed.
- 6
Spread the hummus in a bowl and drizzle with maple syrup.
- 7
Serve with baked pita chips.