A sweet, creamy dessert hummus packed with the flavors of fall. It’s perfect for pairing with fresh fruit, graham crackers, or cinnamon sugar pita chips. This Sweet Pumpkin Hummus is made with pantry staples and is quick and easy.
Hummus is typically a savory dip, but for this Sweet Pumpkin Hummus, I’ve added pure maple syrup, warm spices of cinnamon, nutmeg, and ginger, and aromatic vanilla.
It tastes like pumpkin pie, but without all the effort involved in actually making a pie. You’re welcome.
Ingredients you need
Ingredient notes and substitutions
Chickpeas ~ To make this sweet hummus quick and easy, use canned chickpeas. Rinse and drain them well before adding to the recipe.
If you have chickpeas that you cooked from dry beans, that works also.
I don’t take the time remove the skins from the chickpeas, but removing them will make for an extra creamy hummus.
Any white beans, like navy beans or cannellini beans, can be used as a substitute.
This pumpkin hummus isn’t the first time I’ve used chickpeas in a sweet recipe. Check out these vegan dessert recipes featuring chickpeas!
Pumpkin ~ Looked for 100% pure pumpkin purée, not pumpkin pie filling.
Mashed cooked sweet potato or butternut squash can be substituted, if you prefer.
Sweetener ~ Pure maple syrup adds moisture and a delicious flavor that complements the pumpkin so well.
Almond butter ~ Typically, hummus is made with tahini, but it can tend to be bitter. I think almond butter works much better in this dessert hummus. Peanut butter or cashew butter would also work.
Flavorings ~ Pumpkin pie spice, pure vanilla extract, and just a pinch of salt make this dip irresistible.
How to make the recipe
Add all the ingredients to a food processor and blend until smooth. Add a few tablespoons of water (or extra maple syrup) to help smooth it out, if necessary.
Garnish with a drizzle of pure maple syrup and sprinkle of pumpkin seeds and/or hemp seeds.
How to serve
Storage and freezing
Fridge: Store the pumpkin hummus in an air-tight container in the fridge for up to 5 days.
Freezer: You can also freeze it in a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Pro tips and tricks
~ Use canned chickpeas for convenience and best texture. Drain and rinse them well.
~ Remove the skins of the chickpeas to achieve an extra creamy hummus. You can easily do this by gently pressing each chickpea between your fingers. The skin should slide right off. This step is optional and you can still get a creamy hummus with the skins on.
~ Add extra liquid, as needed, to get a super smooth texture. You can use water or extra maple syrup if you a sweeter dip.
~ Stop and scrape down the sides of the food processor while puréeing to ensure all the ingredients are blended properly.
~ Taste and adjust for sweetness and spice, as needed.
Dessert hummus is made with chickpeas, like traditional hummus, but it’s sweetened up and features other ingredients often found in desserts, like pumpkin, chocolate, maple syrup, sugar, vanilla, and/or cinnamon.
Sweet hummus pairs well with fresh fruit, cookies, graham crackers, pretzels, etc.
More vegan dip recipes
- Vegan Cranberry Jalapeño Dip
- Pumpkin Seed Pesto
- Vegan Buffalo Chicken Dip
- Homemade Vegan Queso
- Vegan French Onion Dip
- Homemade Gingerbread Cookie Butter
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Sweet Pumpkin Hummus
- Add all ingredients to a food processor and blend until smooth. Stop and scrape down the sides, as needed, to ensure all ingredients are incorporated and blended properly. Add additional liquid, water or extra maple syrup, if needed to thin out the hummus and achieve a creamy, smooth texture.