Sweet Pumpkin Hummus ~ Veggie Inspired

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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.

Sweet pumpkin hummus garnished with maple syrup and pumpkin seeds next to sweet pita chips.

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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.

Table of Contents hide

1 Ingredients you need

2 How to make the recipe

3 How to serve

4 Storage and freezing

5 Pro tips and tricks

6 FAQs

7 More vegan dip recipes

8 Sweet Pumpkin Hummus

Ingredients you need

Recipe ingredients arrayed in individual bowls.

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

Blended ingredients in the food processor. — 1

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.

Finished recipe in a bowl and topped with pumpkin seeds.

Garnish with a drizzle of pure maple syrup and sprinkle of pumpkin seeds and/or hemp seeds.

How to serve

We like to garnish this dip with a sprinkle of pumpkin seeds and a drizzle of pure maple syrup. A sprinkling of pumpkin spice granola would be super fun on top, too!

Serve this sweet pumpkin hummus with apple slices or fresh strawberries, pretzels, cinnamon sugar pita chips, graham crackers, gingersnap or vegan cinnamon cookies, etc.

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.

FAQs

What is in dessert hummus?

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.

What do you eat sweet hummus with?

Sweet hummus pairs well with fresh fruit, cookies, graham crackers, pretzels, etc.

What can you do with leftover pumpkin purée?

Use leftover pumpkin purée to make a pumpkin smoothie, pumpkin latte, pumpkin pancakes, pumpkin donuts, pumpkin cookies, pumpkin baked oatmeal, or even savory pumpkin chili!

Cinnamon sugar pita chip being dipped into a bowl of sweet pumpkin hummus.

More vegan dip recipes

I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️

For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!