With a creamy texture and flavor just like the filling of a pumpkin pie, this hummus is a sweet spin on a classic dip that is perfect for autumn or even as part of your Thanksgiving dinner desserts. Try it with fruit, crackers, spread on toast or even just by the spoonful.
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If the minute the air turns a little crisp and you see the first leave change color, you are ready to turn any and every recipe into something pumpkin spiced, you need to try this pumpkin pie spin on dessert hummus! (And don't miss oat flour pumpkin muffins or pumpkin granola either).
Even if you don't think chickpeas should be dessert, you might want to reconsider.
With recipes like chocolate, vanilla and cookie dough hummus, history shows that beans are equally fantastic in the sweet form as they are in savory hummus.
When blended together with the pumpkin puree, the whole dip becomes thick and creamy- not much different from the filling of pumpkin pie.
Plus the whole recipe comes together in minutes so it is arguably one of the quickest ways to get your pumpkin pie fix too!
The Ingredients
- Chickpeas (AKA Garbanzo Beans) - Use one whole can or use homemade cooked and cooled dry chickpeas- you need about 1 and ½ cups. Or substitute with white beans.
- Pumpkin Puree- Be sure to use pure pumpkin puree (not pumpkin pie filling) for this recipe. You can use canned or homemade. If you have extras, use it to make some pumpkin rice soup.
- Maple Syrup- Add more or less depending on your preferred sweetness. Another sweetener such as honey, agave syrup or dates will also work- here are more options for maple syrup substitutes.
- Almond Butter- Cashew butter or pumpkin seed butter can be used (pumpkin seed butter will cause it to turn a bit more green-brown though). See this post on almond butter substitutes for more details and ideas. You could also add additional pumpkin puree instead but the dip will turn out slightly thinner and less creamy.
- Pumpkin Pie Spice- In place of pumpkin pie spice, use 2 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon allspice. Or simply use 2 teaspoons of cinnamon.
- Vanilla Extract- To round out the cozy fall flavors.
- Fine Sea Salt- Balances out the flavors. Table or kosher salt can also be used- adjust to taste.
The Method
1. Prepare garbanzo beans. Drain the aquafaba and then rinse the chickpeas and set aside.
2. Whip the pumpkin mixture. Add everything except the chickpeas to the bowl of a food processor. Blend on high for one minute until combined and creamy.
3. Puree the chickpeas. Like in this hummus without garlic recipe, add the chickpeas last and process for a minute.
Then, remove the lid and scrape down the edges with a rubber spatula.
Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it.
4. Enjoy! I recommend chilling for a couple of hours before serving to give the flavors some time to meld together.
Leftovers and Storage
To Store: Store leftover pumpkin pie hummus in an airtight container in the refrigerator for up to 4-5 days.
To Freeze: Leftover pumpkin spice hummus can also be frozen for up to 3 months. Thaw in the refrigerator and enjoy.
Serving Ideas
There are so many tasty ways to eat your Pumpkin Dessert Hummus!
- Use it as a dip for fresh fruit such as apples or pears. Or with pretzels, graham crackers or even gingersnaps.
- Spread it on toast or make a sandwich.
- Use it as a healthier frosting on muffins.
- Eat it straight off a spoon...
- Or check out this list of ways to eat dessert hummus!
Tips for the Best Pumpkin Pie Hummus
- Add the Chickpeas Last- I find this makes the hummus turn out creamier and smoother and so I highly recommend following that order of addition for this recipe.
- No Food Processor? You can try making this recipe in a high speed blender. I would add 2 tablespoons of water to help the blender out.
- Make it Extra Smooth- While I find that the hummus turns out plenty smooth for my liking with the recipe as written, there are some things you can do to make it even smoother:
- Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
- Then drain the chickpeas and rinse with warm water to remove most of the skins.
- Add 2 ice cubes before the final minute of pureeing.
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Recipe Card
Pumpkin Pie Hummus
Ingredients
- 1 and ½ cups garbanzo beans cooked, or 1 can
- 1 cup pumpkin puree
- ¼ cup maple syrup or another sweetener of choice**
- ¼ cup almond butter
- 1 tablespoon pumpkin pie spice
- 2 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the chickpeas to the bowl of a food processor and blend on high for one minute until combined and creamy.
- Add the garbanzo beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it.
- Chill in the refrigerator until ready to serve.
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