Recipe: Pumpkin Hummus With Homemade Pita Chips

Pumpkin hummus gives a familiar party dip a warm orange color and a gentle fall flavor that fits right in on a Halloween table. It is served cool, which makes it a good match for October evenings in Central Florida that still feel more like summer than autumn.

Ingredients

For the hummus

• 1 can (15 ounces) chickpeas, drained and rinsed, with 3 tablespoons of the liquid saved
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• 1 small garlic clove, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, plus more to taste
• A pinch of smoked paprika for the top
• 2 tablespoons roasted pumpkin seeds (pepitas) for garnish

For the pita chips

• 4 pita rounds
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder

Steps

1. Heat the oven. Set it to 400 degrees and line two baking sheets with parchment paper. Starting the oven first lets the chips bake while you make the dip, so everything is ready at the same time.
2. Cut the pita. Stack the pita rounds and cut them into 8 wedges each, like a pizza. If your pita has a pocket, gently pull each wedge apart into two thin pieces. Thinner pieces bake up lighter and crispier.
3. Season the chips. Spread the wedges on the baking sheets in a single layer. Drizzle or brush them with olive oil, then sprinkle with salt and garlic powder. Toss lightly with your hands so every piece gets a little oil.
4. Bake. Bake for 8 to 10 minutes, turning the pans halfway through, until the edges are golden. Watch closely near the end, because pita can go from golden to burned in a minute. Let the chips cool on the pans. They will crisp up more as they cool.
5. Blend the base. While the chips bake, add the tahini and lemon juice to a food processor or blender. Run it for about 1 minute until the mixture looks thick and pale. This small step helps the finished hummus taste light instead of heavy.
6. Add the rest. Add the chickpeas, pumpkin, garlic, olive oil, cumin, cinnamon and salt. Blend for 2 to 3 minutes, stopping once or twice to scrape down the sides with a spatula so nothing gets left behind.
7. Adjust the texture. If the hummus looks too thick, add the saved chickpea liquid 1 tablespoon at a time and blend again. You want it smooth and easy to scoop with a chip, but not runny.
8. Taste and season. Try a chip with a little dip. Add more salt, lemon or cinnamon until it tastes right to you. A little extra lemon brightens the pumpkin flavor if it seems flat. A small pinch of cayenne adds gentle heat if you like a kick.
9. Plate it. Spoon the hummus into a shallow bowl and use the back of the spoon to make a wide swirl on top. Drizzle with olive oil, dust with smoked paprika and scatter the pumpkin seeds over the center.
10. Serve. Set the bowl in the middle of a large platter and surround it with the pita chips. Sliced cucumbers, carrot sticks and bell pepper strips make good extras if you want more color and crunch. Orange and green vegetables also add to the Halloween look.

Tip: For the smoothest hummus, take a few extra minutes to pinch the thin skins off the chickpeas before you blend them. It is not required, but it makes a real difference in texture. You can also make the hummus up to 3 days ahead and keep it covered in the refrigerator, then add the toppings just before serving. On a warm afternoon or evening, set the serving bowl inside a larger bowl of ice so the dip stays cool while guests visit. Keep the pita chips in a sealed container until it is time to eat, since Florida humidity can soften them quickly if they sit out uncovered.