Pumpkin Pie Hummus
Pumpkin pie hummus is creamy and packed with pumpkin spice. With the help of a food processor it's ready in less than 10 minutes. Enjoy this delicious vegan dip during fall as a dessert or sweet snack!
Servings: 6 (½ cup each)
Calories: 145kcal
Equipment
- food processor
Ingredients
- 1 ½ cups chickpeas (1) 15.5-ounce can
- ⅓ cup cashew butter or any nut or seed butter
- ⅓ cup maple syrup
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Instructions
- Place 1 ½ cups chickpeas, ⅓ cup cashew butter, ⅓ cup maple syrup, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ½ teaspoon fine sea salt in a food processor.
- Process the mixture, scraping down the sides and bottom as needed. A spatula will help you catch any bits that get stuck under the blade.
- Process until the hummus is smooth.
- Serve immediately, or allow the dip to chill in the refrigerator to help it thicken up and let the pumpkin spice flavor shine.
For an extra creamy hummus, peel the chickpea skins first. Drain and rinse the chickpeas, then place them on a clean dish towel. Fold the towel over so they are covered and rub them around a bit. The skins should fall off and you can pick them out easily.
Notes
Equipment Note: You will need a food processor or blender with at least 3 cup capacity. If you're looking for a chickpea dessert that doesn’t require special equipment, try making chocolate-covered chickpeas!
Storage: Store leftover pumpkin pie hummus in an airtight container in the refrigerator for up to a week. Always stir the hummus before serving for any separation that may have occurred.
Nutrition
Serving: 0.5cup | 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
