Sweet Pumpkin Hummus

5 from 3 votes

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.

Prep Time15

Total Time15

Course: Appetizers and Light Bites, Desserts & Sweet Treats, Snacks

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 142kcal

Author: Jenn Sebestyen

Equipment

Food Processor

Ingredients

1 can (15 ounces) chickpeas drained and rinsed well
1 cup 100% pure pumpkin purée
6-8 tablespoons pure maple syrup to taste
2 tablespoons creamy almond butter
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
¼ teaspoon salt

Instructions

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.

Notes

~ 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.

Nutrition