# Components:
→ Pumpkin Spice Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup canned pumpkin purée (unsweetened)
03 - 1/4 cup tahini
04 - 2 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice
06 - 1 clove garlic, roughly chopped
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt, or to taste
13 - 2 to 4 tablespoons water, as needed for texture
14 - 1 tablespoon maple syrup (optional, for sweetness)
→ Bat Pita Chips
15 - 4 large pita breads
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon ground cinnamon
18 - 1/2 teaspoon smoked paprika
19 - 1/4 teaspoon sea salt
# Directions:
01 - Set oven to 375°F and line a baking sheet with parchment paper.
02 - Use a bat-shaped cookie cutter to stamp bats from the pita breads and arrange them on the lined baking sheet.
03 - Mix olive oil, cinnamon, smoked paprika, and sea salt in a small bowl. Brush both sides of pita bats evenly with this mixture.
04 - Bake chips for 8–10 minutes, flipping halfway through, until golden and crisp. Remove and let cool on a wire rack.
05 - Combine chickpeas, pumpkin purée, tahini, olive oil, lemon juice, garlic, cinnamon, nutmeg, ginger, cloves, cumin, sea salt, and maple syrup (if using) in a food processor. Blend until velvety and homogenous, scraping the sides as needed.
06 - Add water in increments of 1 tablespoon, blending after each addition, until desired creaminess is achieved.
07 - Sample and refine seasoning if required to meet preferred flavor balance.
08 - Transfer hummus to a serving bowl. For an elevated finish, drizzle with olive oil and dust with cinnamon or pumpkin seeds if desired.
09 - Pair hummus with cooled bat pita chips for an engaging presentation.
