Pumpkin Pie Chickpea Dip with Cinnamon Pita Chips

Feast your eyes on fall’s best appetizer or snack — pumpkin pie hummus with cinnamon pita chips.

It’s a creamy, dreamy pumpkin dip with chickpeas, pumpkin puree, peanut butter, maple syrup and vanilla. Dip with easy-to-make cinnamon sugar pita chips and watch the entire thing disappear!

Pumpkin Pie Hummus with Cinnamon Pita Chips

Ingredients:

Cinnamon Pita Chips:

• 9-ounce box pita crackers
• 1 tablespoon melted butter
• 1 tablespoon ground cinnamon
• 2 teaspoons granulated sugar

Pumpkin Pie Hummus:

• 1 15-ounce can chickpeas, rinsed and drained
• 1 15-ounce can pumpkin puree
• 5 tablespoons creamy peanut butter
• 5 tablespoons pure maple syrup
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon coarse salt

Instructions:

To make the cinnamon pita chips:

Preheat the oven to 375°F.

Line the crackers on a baking sheet. Brush the melted butter on top of the crackers. Sprinkle them with cinnamon and sugar. Bake 7 to 8 minutes or until lightly golden on top. Let cool.

Serve pita chips with the pumpkin pie hummus.

To make the pumpkin pie hummus:

Place all the hummus ingredients in the bowl of a food processor and puree until it’s very smooth, scraping the sides of the bowl as needed. Taste and adjust the seasoning, if necessary.

Transfer the hummus to a serving bowl. Cover and refrigerate until ready to serve.

Julie Andrews

Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.