Vegan Pumpkin Pie hummus
Healthy, smooth, and creamy pumpkin pie hummus is the perfect fall treat. Made with only 5 ingredients, this delicious pumpkin hummus is vegan, gluten-free, and packed with protein, healthy fats, and fiber.
This Pumpkin Pie Hummus is sweet enough to serve as dessert hummus. It can also be enjoyed as a healthy mid-day snack.
FALL IS ALMOST HERE! I absolutely love fall. Almost time to get out the blankets and sweaters!
It’s also the perfect comfort food weather. That means soups, chilis, chowder… and of course, PUMPKIN recipes!
I can’t wait to re-make all of my favorite healthy pumpkin recipes and, of course, create more this fall:
- Healthy Pumpkin Oatmeal Breakfast Bars
- Healthy Pumpkin Bread (Paleo, Gluten Free) – Video
- Gooey Healthy Pumpkin Brownies
There’s a reason pumpkin spice everything is all the rage, and this healthy pumpkin pie hummus is no exception.
Sweet, creamy pumpkin hummus that’s good for you?!
I mean, what could be better?
Why Do I Love This Sweet Pumpkin Hummus Recipe?
Hummus is one of my favorite go-to snacks at any time of the year.
Flavoring it up: There are countless ways to flavor it to accompany any season.
Healthy: It’s packed with fiber, healthy fats, and protein.
Easy: It’s also SUPER easy to make (you literally just blend all of your ingredients together until smooth) and it is so versatile.
The best Fall flavors: Adding pumpkin flavors to the mix particularly warms my soul this time of year and couldn’t be more perfect for fall.
Ingredients Needed to Make Healthy Pumpkin Pie Hummus
All you need are 5 simple ingredients to make this delicious fall-inspired hummus.
1. Chickpeas (Garbanzo beans)
They are packed with healthy fiber, fats, and a great plant protein source.
If you feel like you may have a hard time digesting chickpeas, try taking the skins off before incorporating them into the recipe.
It takes a little extra time and effort, but it can really help with digestion!
Additionally, removing the chickpea skins could result in smoother hummus texture.
2. Pumpkin puree
Make sure it’s pumpkin puree and NOT pumpkin pie filling.
The pie filling will have added spices and sugars, whereas the puree is just cooked pumpkin.
You could also make your own homemade pumpkin puree.
3. Cashew butter or tahini
My personal favorite ingredient to use here is cashew butter. It is sweet and creamy.
Tahini is ground sesame seeds and is a great nut-free option.
Both cashew butter or tahini will add healthy fats and protein to the hummus.
4. Maple syrup
One of my favorite ways to sweeten a recipe without using any refined sugar.
5. Pumpkin spice
Typically consists of cinnamon, nutmeg, ginger, and cloves. (Get ready to stock up when trader joe’s has them back in store. Or you can make your own!)
6. Chocolate chips
Optional ingredient. But are they really?
How to Make Vegan Pumpkin Pie Hummus
I know I always say my recipes are easy, but this literally couldn’t get any easier.
Equipment needed: food processor or high speed blender.
First, you need to drain and rinse the chickpeas.
Then, all you need to do to make this yummy pumpkin hummus is add all of your ingredients (except chocolate chips if you’re using them) and blend them in a food processor or a high-speed blender.
Periodically make sure you’re scraping the sides to make sure that everything is blending uniformly and that you don’t have any chunks.
Lastly, after mixing, you can gently fold in your chocolate chips with a spoon or spatula.
Optional step/tip: you can remove the skin from the chickpea for a smoother hummus.
How to Serve Vegan Pumpkin Pie Hummus
One of the best things about hummus is that you can pretty much dip anything in it, or just eat it with a spoon (ESPECIALLY when it’s pumpkin flavored).
This particular hummus is a great healthy dessert option and pairs nicely with foods like strawberries, pretzels, crunchy cookies, apples, crackers, and chocolate.
It also works great as a frosting-type topping.
You could spread it on muffins, banana/pumpkin bread, or even on things list toast, waffles, or pancakes if you have a sweet tooth for breakfast.
How to Store Healthy Pumpkin Hummus
You can store this hummus in the fridge for up to a week, but you can also keep it in the freezer if you want to make a larger batch and have it ready to go.
Just make sure it’s sealed in an airtight container and leave a little room for the hummus to expand.
To defrost, just take the hummus out of the freezer the day before you wish to use it. The hummus may separate; just give it a quick stir and it should be good to go!
What’s your favorite way to eat hummus? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Other Fall Recipes you may enjoy:
Get the recipe:Vegan Pumpkin Pie Hummus
- 1 can chickpeas
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tsp pumpkin pie spice
- 1/4 cup1. cashew butter or tahini
- A handful of chocolate chips
- Drain and rinse the canned chickpeas.
- Combine all the ingredients (except for the chocolate chips if using any) in a food processor or high-speed blender. Blend until smooth. Stop and scrape the wall of the blender a couple of times.
- Fold in and/or top with chocolate chips, sprinkle some extra pumpkin pie spice on top before serving. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.