Save It Pumpkin Spice Hummus with Bat Pita Chips is my go-to party dip for cozy fall nights with friends. Blending nutty chickpeas with silky pumpkin and warm spices creates a creamy hummus that tastes like autumn in a bowl. Paired with crisp bat-shaped pita chips, it always adds playful charm to Halloween gatherings or any harvest celebration.
I first whipped this up for a Halloween movie night and everyone was asking for the recipe before the credits rolled. It is now our annual tradition whenever pumpkins appear at the market.
Ingredients
- Chickpeas: canned and rinsed for smooth texture and plant-based protein
- Pumpkin purée: unsweetened for creamy richness and pleasant earthiness
- Tahini: for authentic creaminess and subtle nutty flavor choose a smooth brand
- Olive oil: adds silkiness and deepens taste use a fruity extra virgin
- Fresh lemon juice: brightens the dip and balances sweetness pick juicy lemons
- Garlic: for zestful pop use fresh garlic for best kick
- Ground cinnamon, ginger, nutmeg, and cloves: blend for warm holiday flair go for fresh spices for more fragrance
- Ground cumin: for mellow depth adds a savory contrast
- Sea salt: enhances all other flavors taste and adjust
- Water: as needed helps reach the right hummus consistency
- Maple syrup (optional): for subtle sweetness use pure maple
- Pita bread: for chips choose thick pita for sturdy dippers
- Smoked paprika: for smoky hint and golden color
- Sesame seeds (optional): for extra crunch use hulled for mild taste
Instructions
- Prep the Oven and Sheet:
- Set oven to 375 degrees Fahrenheit and cover a baking sheet with parchment for easy cleanup
- Cut and Arrange Bat Shapes:
- Take a bat-shaped cookie cutter and press out bats from each pita bread working around the edges for best yield Arrange bat pieces on parchment lined sheet
- Make Spiced Oil Mix:
- Combine olive oil cinnamon smoked paprika and sea salt in a bowl Stir well so spices are evenly blended
- Brush and Bake Pita Bats:
- Use a pastry brush to coat both sides of each pita bat with spiced oil Lay them flat on the sheet Bake for eight to ten minutes turning halfway so both sides crisp up nicely Remove when chips are golden and let cool thoroughly
- Prepare Pumpkin Spice Hummus:
- While chips bake add chickpeas pumpkin purée tahini olive oil lemon juice garlic cinnamon nutmeg ginger cloves cumin sea salt and maple syrup if you like into the food processor Blend on high until completely smooth scraping if needed halfway through for even texture
- Adjust Consistency:
- Drizzle in water slowly blend after each splash until hummus is creamy yet scoopable Aim for a dip that holds its shape on a chip but is not stiff Taste and add more salt lemon or spices if desired
- Garnish and Serve:
- Transfer hummus to serving bowl Smooth the top with a spoon Drizzle extra olive oil and sprinkle a touch more cinnamon or pumpkin seeds for a festive look
- Serve with Bat Pita Chips:
- Pair cooled bat chips with hummus on a platter for guests to enjoy Serve extra chips or fresh vegetables on the side
Save It I love using smoked paprika on the chips because it makes the whole kitchen smell like fall. My little nephew once ate so many bat chips he tried to save a few in his pocket for later. Now I always make extra for the kids.
Storage Tips
This hummus keeps well for up to four days in a sealed container in the refrigerator Store pita chips separately in an airtight container so they stay crispy If chips soften overnight just toast them briefly in the oven to revive crunch
Ingredient Substitutions
Swap maple syrup for agave or omit if you prefer savory Use gluten free pita or carrot sticks for dipping to suit allergies Blend white beans in place of chickpeas for a creamy variation
Serving Suggestions
Add a sprinkle of pumpkin seeds or roasted chickpeas on top for textural contrast Offer a variety of dippers like cucumber slices carrot sticks or bell pepper strips Pair with mulled cider or chai lattes for a cozy autumn feast
Cultural Context
Hummus is a classic dish from the Middle East and Mediterranean regions usually made with lemon garlic tahini and chickpeas This festive twist blends American fall flavors with traditional ingredients Bat shaped chips make it perfect for Halloween but the hummus alone is a lovely autumn staple
Seasonal Adaptations
Make in September to December when pumpkin is in season Try roasted sweet potato or butternut squash in place of pumpkin for new flavors Decorate with fall herbs like rosemary or thyme for a rustic holiday spread
Save It This festive hummus will be the highlight of your fall table and a hit with guests of all ages. Enjoy every creamy bite with those whimsical bat chips!
Recipe FAQs
- → How can I achieve a creamy texture in the hummus?
Blend the chickpeas, pumpkin purée, and tahini thoroughly in a food processor, adding water gradually until smooth and creamy.
- → What can be used instead of maple syrup?
Try agave syrup for a similar sweetness or omit it entirely for a more savory flavor profile.
- → Can I make the chips gluten-free?
Use gluten-free pita bread or swap with sliced vegetables such as carrots, cucumbers, or bell peppers.
- → How do I store leftovers?
Refrigerate hummus in a sealed container for up to 5 days. Store pita chips separately in an airtight jar to maintain crispness.
- → Can the pita chips be made ahead?
Yes, bake the chips in advance and keep them in a sealed container for a few days. Refresh briefly in the oven if needed.
- → How spicy is this dish?
The spices offer warmth and aroma rather than heat. Adjust paprika and seasonings to taste for more kick.