Pumpkin Pie Hummus Recipe
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This pumpkin pie hummus recipe is so simple to make with only six ingredients! It’s a delicious sweet hummus that is sweet with warm flavors and is perfect for dipping fruit, graham crackers, ginger snaps, or pretzels.
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Why you will love this recipe
- It’s a healthy snack and it’s made without refined sugar.
- It’s simple to make! This recipe takes minutes to make and it’s made with simple ingredients.
- Flavor! It’s the perfect fall treat.
Here is what you will need
This is a brief summary of the ingredients needed to make this hummus recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Chickpeas – canned or cooke wil work.
- Pumpkin Puree – here is my recipe for homemade pumpkin puree
- Natural Peanut Butter, cashew butter, almond butter or tahini
- Maple Syrup, honey or brown rice syrup
- Pumpkin Pie Spice
- Vanilla
How to make this pumpkin pie hummus recipe
Prepare: drain and rinse the chickpeas if you are using canned. Measure the pumpkin puree, syrup and pumpkin pie spice.
STEP 1. Place the pureed pumpkin, chickpeas, maple syrup, pumpkin pie spice and vanilla into the bowl of a food processor.
STEP 2. Gradually add water until the hummus becomes creamy.
NOTE: Serve hummus at room temperature for the best consistency and flavor.
Serving suggestions
The perfect way to enjoy pumpkin pie hummuis is with a drizzle of maple syrup and a little bit of cinnamon, chopped pecans, sesame seeds, or pumpkin seeds on top.
Serve with apple slices, pear slices, cookies, crackers, or pretzels as dippers.
How to store and use leftovers
Store leftover hummus in the refrigerator for up to 5 days in an airtight container.
Freeze pumpkin hummus for up to three months in a freezer-safe container. Defrost it in the refrigerator overnight.
If thawed pumpkin pie hummus appears watery, add a little more peanut butter to thicken it.
Variations
Savory – Try making this hummus savory and omit the syrup. Add 1 clove of garlic, and a tablespoon of lemon juice. Replace the peanut butter with tahini.
Yogurt & pumpkin pie hummus – Stir in 1/2 cup of Greek yogurt and serve as a fruit dip.
Chocolate chip pumpkin hummus – Stir in 1/4 to 1/2 cup of chocolate chips into the hummus.
Change the beans – Instead of chickpeas, use mild white beans.
Tips
- For an extra creamy texture, stir in up to a tablespoon of coconut milk or the liquid from the can of chickpeas.
- Adjust the consistency of the hummus by adding water to make it thinner, and nut butter to make it thicker.
Yes! Even though a food processor is the best tool to use to make hummus. A high-speed blender can be used, and you may have to blend in batches.
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Pumpkin Pie Hummus Recipe
Equipment
Ingredients
- 3/4 cup chickpeas drained and rinsed
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- 1/4 cup water to adjust consistency
Instructions
- Place the chickpeas, pumpkin puree, maple syrup, pumpkin pie spice and vanilla into a food processor bowl and blend into a paste.
- Gradually add water through the tube while running the food processor to adjust the consistency.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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