- 1 15 oz can chickpeas
- 1 cup pumpkin puree
- 2 tbsp tahini
- 1/2 lemon, juiced
- 4 garlic cloves
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1 tbsp olive oil to top
- to top paprika
- to top pumpkin seeds
- For the pita chips
- 4 pita pockets
- 2 tbsp melted vegan butter
- 1/4 cup sugar
- 1/8 cup cinnamon
- 1 15 oz can chickpeas
- 1 cup pumpkin puree
- 2 tbsp tahini
- 1/2 lemon, juiced
- 4 garlic cloves
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1 tbsp olive oil to top
- to top paprika
- to top pumpkin seeds
- For the pita chips
- 4 pita pockets
- 2 tbsp melted vegan butter
- 1/4 cup sugar
- 1/8 cup cinnamon
Directions
1. If using fresh pumpkin, preheat your oven to 350°F. Peel, hollow, and cube your pumpkin. Roast for 40 minutes, until pumpkin is soft and can be pierced with a fork. Measure out 1 cup of pumpkin and pack the rest away.
2. Add pumpkin to blender and blend until smooth. If using canned pumpkin, add 1 cup to blender.
3. Add chickpeas and the rest of the ingredients to the black pepper. Blend until smooth.
4. Pour hummus into a bowl and top with 1 tbsp olive oil, paprika and black pepper to taste, and some pumpkin seeds.
5. To make the cinnamon chips, preheat the oven to 375F.
6. Melt the butter and brush it onto both sides of the pita bread.
7. In a small bowl, mix together the cinnamon and sugar. Sprinkle and coat one side of the pita bread.
8. Use a pizza roller to cut the pita bread into chips the size of your liking. Place on a cookie sheet and bake for 10 minutes.
9. Remove from oven and let cool. Serve with hummus.
Slow Cooker Cinnamon Orange Spiced Apple Cider
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Photo: Lauren Sacerdote