Pumpkin Pie Hummus
Pumpkin Pie Hummus is creamy and packed with pumpkin spice. Enjoy this quick and easy dip as a dessert or snack all season long!
Servings: 6
Calories: 145kcal
Equipment
- Food Processor
Ingredients
- 1 15.5 ounce can chickpeas
- ⅓ cup cashew butter or any nut or seed butter
- ⅓ cup pure maple syrup
- ⅔ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Instructions
- For an extra creamy hummus, peel the chickpea skins first.
- Place all ingredients in a food processor.
- Begin processing the mixture, scraping down the sides as needed.
- Process until the hummus is completely creamy.
- Serve immediately, or allow the dip to chill in the refrigerator to help it thicken up.
Notes
See more expert tips, pictures, and variations above for making the best pumpkin pie hummus!
Yield: about 3 cups
Serving Size: about ½ cup
Storage: Store leftover pumpkin pie hummus in an airtight container in the refrigerator for up to a week. Always stir the hummus before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4238IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
