This roasted carrot and pumpkin hummus is all about cozy fall flavors with a touch of Sonoma style. Sweet roasted veggies and a hint of spice blend into a creamy dip that’s perfect with crunchy, za’atar-dusted pita chips. The pairing shines with Gary Farrell’s Durell Vineyard Chardonnay—the hummus’s earthy richness and nutty sesame notes play beautifully against the wine’s bright citrus, stone fruit, and mineral edge. It’s the kind of match that makes you want to linger at the table, glass in hand, bite after bite.

Creamy hummus dip served with pita bread on white plates alongside fresh herbs and greenery.

Ingredients


For the hummus:


  • 3 medium carrots, peeled and cut into chunks
  • 1 cup pumpkin puree (fresh roasted or canned, unsweetened)
  • 3 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 clove garlic, roasted or lightly sautéed
  • 3 tbsp tahini
  • Juice of 1 lemon
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2–4 tbsp cold water (as needed for consistency)
  • Salt and pepper, to taste


For the pita chips:


  • 4 pita breads, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp za’atar spice blend
  • Sea salt, to taste


For serving:

  • Drizzle of olive oil
  • Sprinkle of toasted pumpkin seeds or sesame seeds
  • Fresh parsley leaves




Instructions



1. Roast the carrots:

Preheat oven to 400°F (200°C). Toss carrot chunks with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until tender and caramelized at the edges.



2. Prepare the hummus:

In a food processor, combine roasted carrots, pumpkin puree, roasted garlic, tahini, lemon juice, chickpeas, and 2 tbsp olive oil. Blend until smooth, adding cold water a tablespoon at a time until the hummus reaches a creamy, spreadable consistency. Taste and adjust seasoning with salt and pepper.



3. Make the pita chips:

Lower oven temperature to 375°F (190°C). Arrange pita wedges on a baking sheet, drizzle with olive oil, sprinkle with za’atar and sea salt, and toss to coat evenly. Bake 10–12 minutes, flipping halfway through, until golden and crisp.



4. Serve:

Spoon hummus into a shallow bowl, creating a swirl with the back of a spoon. Drizzle with olive oil and garnish with pumpkin seeds or sesame seeds and parsley. Serve warm za’atar pita chips alongside.