Pumpkin Spice Hummus Bat Chips

Pumpkin Spice Hummus with Bat Pita Chips brings a cozy autumn mood to any table with creamy hummus and crunchy spiced chips shaped like festive little bats. The blend of pumpkin and warming spices tastes like fall holidays in every scoop. This dish is my go-to for Halloween parties and casual gatherings everyone seems drawn to the playful pita bats and the hummus disappears faster than you would think.

The night I made this for my kids’ pumpkin carving party it turned into the centerpiece everyone hovered by and not a crumb was left.

Ingredients

• Chickpeas: these hold the hummus together with protein and creamy texture buy canned or cook from scratch for extra freshness
• Pumpkin purée: adds mild sweetness and a beautiful autumn color look for unsweetened pure pumpkin not pie filling
• Tahini: brings nutty richness choose smooth tahini without bitterness for best results
• Olive oil: gives creaminess and moisture use a robust extra virgin for deepest flavor
• Fresh lemon juice: brightens everything pick a juicy lemon and avoid bottled if possible
• Garlic: for savory bite go with fresh and plump
• Ground cinnamon nutmeg ginger and cloves: these are your autumn spices check the expiration on ground spices for best aroma
• Ground cumin: adds earthy depth and balances sweetness
• Sea salt: for seasoning try fine grain to disperse easily
• Maple syrup: optional for a hint of sweetness pure maple works best not pancake syrup
• Pita bread: for chips look for fluffy thick pitas that cut and crisp well
• Smoked paprika: gives a subtle smoky kick grab a fresh tin for bright flavor
• Sesame seeds: add crunch if you want extra flair sprinkle before baking

Instructions

Prepare the Oven:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius with a rack in the center position. Line your baking sheet with parchment for easy chip removal later.

Shape the Pita Bats:

Press your bat-shaped cookie cutter firmly into the pita bread letting your weight do the work. Try to get as many cutouts as possible from each pita arranging the bat pieces on the prepared sheet.

Make the Chip Coating:

Mix olive oil ground cinnamon smoked paprika and sea salt thoroughly in a small bowl until the spices fully blend into the oil.

Coat the Pita Bats:

Dip your pastry brush in the spiced oil and paint every bat shape on both sides making sure each piece gets a slick shine before going into the oven.

Bake the Chips:

Slide the tray into the hot oven and bake the chips for about eight to ten minutes flipping once. Watch closely the last few minutes the pitas should be crisp and golden without overbrowning.

Blend the Hummus:

Add chickpeas pumpkin purée tahini olive oil lemon juice garlic all spices sea salt and maple syrup if using to your food processor. Run until everything looks smooth pausing to scrape the sides if needed.

Adjust Texture:

Add water to the hummus a tablespoon at a time pulsing after each pour until the hummus achieves your ideal creamy consistency.

Season and Taste:

Dip a spoon into the hummus to taste for seasoning and balance. Adjust salt lemon or sweetness as desired pulsing again until blended.

Serve:

Spoon the hummus into a wide bowl and swirl the top prettily with the back of a spoon. Drizzle fresh olive oil on top and sprinkle cinnamon or pumpkin seeds if you want an extra festive look.

Plate the Bat Chips:

Arrange cooled bat chips around the hummus bowl for easy dipping and maximum autumn charm.

Save

One bite of the pumpkin hummus always reminds me of crisp fall walks and spicy pumpkin bread cooling on the counter. Cinnamon is my favorite here and each year I let my kids pick out their own bat cutters for extra fun while we prep together.

Storage Tips

Keep leftovers covered in the fridge for three days. Store pita chips in an airtight container at room temperature to keep them crisp. You can freeze the hummus in small batches and thaw it overnight for fresh flavor.

Ingredient Substitutions

Try roasted sweet potato instead of pumpkin if you want a twist. Sunflower seed butter gives a similar richness to tahini with a nut-free finish. Gluten-free pitas or rice crackers work great for anyone needing a wheat-free option.

Serving Suggestions

Serve the hummus with carrot and bell pepper sticks for a fresh crunch. Add a sprinkle of roasted pumpkin seeds or swirl in a little Sriracha for a spicy version. Sometimes I fill mini pumpkins with hummus for an extra eye-catching party tray.

Cultural and Historical Inspiration

Classic hummus comes from the Eastern Mediterranean where chickpeas and tahini reign as staples. This pumpkin twist picks up North American autumn flavors making it perfect for cooler months and playful occasions. Bat pita chips blend tradition and whimsy for a unique food story every Halloween.

Seasonal Adaptations

Swap in roasted butternut squash or delicata for pumpkin. Use apple butter instead of maple syrup for a sweet earthy flavor. Add a dash of cayenne or chipotle for warming spice in winter.

Success Stories

My friends now expect this hummus at our fall book club meet-ups they love dipping and debating over the last crispy bat chip. Even younger kids get excited when the platter arrives decorated with little edible bats. A neighbor once asked for the recipe right at the table after just one bite.

Freezer Meal Conversion

Make the hummus up to a month ahead and freeze in ready-to-serve bowls with a tight lid. Thaw overnight in the fridge and stir in fresh lemon or olive oil before serving to brighten the flavors. Bake pita bats fresh so they keep their crunch.

Save

This hummus adds festive flavor and fun to every fall gathering and those bat chips never fail to delight guests. Share the recipe with friends for a new seasonal favorite.

Recipe FAQ

→ What gives the hummus its autumn flavor?

The addition of pumpkin purée, cinnamon, nutmeg, ginger, and cloves creates a warm, seasonal taste.

→ Can I make the hummus ahead of time?

Yes, you can refrigerate the hummus in an airtight container for up to three days. Stir before serving.

→ How do I make crispy bat pita chips?

Brush pita bat shapes with olive oil and spices, then bake until golden and crisp, flipping once midway.

→ Are there gluten-free alternatives for pita chips?

Serve the hummus with gluten-free pita or vegetable slices such as carrots and bell peppers.

→ Can I adjust the sweetness in the hummus?

Use maple syrup, agave, or omit sweeteners for a more savory dip. Taste and modify to your preference.

→ What garnishes work well for serving?

Drizzle olive oil and sprinkle pumpkin seeds, extra cinnamon, or sesame seeds over the hummus for added texture.