Pumpkin Pie Hummus

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   Pumpkin Pie Hummus is my new favorite addiction and the best darn dipper for all these delicious fall apples.  Healthy, easy, and downright eat-off-a-spoon-delicious – THIS IS A GOODIE!

You know when the seasons change and suddenly you want everything around you to smell and taste like pumpkin spice?

I know there are others who feel that way, too — don't even roll your eyes at me right now (lookin' at you, hubby).

Might I suggest skipping a daily slice of this knock-your-socks-off Pumpkin Cheesecake for a healthier pumpkin treat?

PUMPKIN PIE HUMMUS FOR THE BIG AUTUMN WIN!

Absolutely bursting with pumpkin spice flavor and full of healthy, wholesome ingredients that you can get excited about inhaling all day long.

My kids even agree that this is a “make-it-every-week” type of recipe with “pack-it-in-my-lunch-box-every-day” status.

I know no higher achievement award.

Let's make some!

WHY YOU WILL LOVE PUMPKIN PIE HUMMUS

• EASY:  All you need is a food processor or a blender and a finger strong enough to hit start and you're in Pumpkin Pie Hummus business.
• IN-YOUR-FACE PUMPKIN TASTE:  I didn't beat around the bush on seasonings here.  The spices are present and bursting, and it tastes like a pumpkin pie on Thanksgiving.
• HEALTHY:  We're getting the protein and fiber boost of chickpeas with the super vitamin powers of pumpkin.  Serve it with a side of fruit and you've got one incredibly healthy snack.
• CROWD PLEASER:  I know some might worry about a sweet version of hummus, but I promise you, it's dynamite and I know from experience that it will please a large crowd of children and adults.

HOW TO MAKE PUMPKIN PIE HUMMUS

1. Place all of the ingredients in a food processor or blender
2. Blend until VERY smooth
3. Serve it in a bowl or on a plate with a side of fruit and graham crackers

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR SUCCESS

• CANNED VS HOMEMADE CHICKPEAS:  I bring this up every time I talk about making hummus, but truly, homemade chickpeas definitely make a smoother, creamier hummus.  If you cook them yourself in the Instant Pot, you can overcook them which means even the skins blend up like a dream.  BUUUUT, if what you have is canned, go for it anyways and just plan on blending and scraping a bit more.
• USE HOMEMADE PUMPKIN PUREE:  Okay, now I'm really complicating things, but have you ever tried this Instant Pot Pumpkin Puree?  The color alone tells you this is fresh and yummy like no canned version will ever be.  Homemade puree makes a VERY yummy hummus but, again, if what you have is canned, let ‘er rip!
• MAKE IT LIGHTER:  If you want to cut out some calories, feel free to omit the almond butter or tahini.  These ingredients make a thicker, creamier hummus, but I've tried it both ways and can confirm that both are amazing.
• SWEETENER CHOICES:  My favorite sweetener is maple syrup because it plays so well with fall flavors but it can be swapped for honey, coconut sugar, white sugar, or brown sugar if you like.
• THE TOPPINGS:  My kids, of course, will cheer all day for a sprinkle of mini chocolate chips on top of their Pumpkin Pie Hummus, but I beg of you to chop up some roasted/salted pecans and sprinkle those on top.  No kidding, I ate 1/3 of the batch this way with just a spoon.  Mind blown!

HOW TO STORE AND FREEZE

• Store:  Place in an airtight container and refrigerate for up to 5 days.
• Freeze:  Place leftovers in a freezer-safe container or bag and freeze for up to 3 months.  To eat, thaw overnight in the fridge.

MAKE AHEAD TIPS

If you want to make your own Instant Pot Chickpeas, see the directions in the recipe card.  You can make them 4-5 days ahead of time and blend them into hummus when you're ready.  Cooked chickpeas also store well in the freezer so you can cook up a big batch and store them in 1 1/2 cup servings (which is the amount that comes in a can).  I always rinse and drain them before freezing them so they are good to go from the freezer.

The actual hummus can be prepared 4-5 days before serving it.  The flavors and texture get even better over time.

WHAT TO SERVE WITH SWEET HUMMUS

• FRUIT:  Apple slices, pear slices, sliced bananas, etc.
• CRACKERS:  Graham cracker sticks are always the favorite!
• NUTS:  Sounds weird, but I love dipping whole walnuts or pecans in this hummus!

VARIATIONS

• MAKE IT SWEETER:  Store-bought “dessert hummus” is quite sweet.  If you want this sweeter, increase the maple syrup to 1/3 cup.
• PUMPKIN CHOCOLATE CHIP COOKIE DOUGH HUMMUS:  Stir in some mini chocolate chips. It tastes like pumpkin cookie dough!
• MORE MIX IN IDEAS:  Try stirring in some shredded coconut, cranberries, cacao nibs, broken pie crust, etc.

Aren't you excited to have yet another pumpkin spice recipe to indulge in?!

I'm truly happy to have this recipe join the growing TIDBITS pumpkin spice family of Pumpkin Cheesecake, Pumpkin Crio Bru, Pumpkin Oatmeal, Pumpkin Butter, and Pumpkin Beebo Bites.

If you need a good bread, pancake, and muffin recipe, I can steer you in a good direction there too.

Let me know what you think of the Pumpkin Pie Hummus in the comments below!

Enjoy!

MORE HUMMUS RECIPES

• Classic Hummus
• Chocolate Chip Cookie Dough Hummus
• Double Chocolate Hummus
• Oatmeal Raisin Cookie Dough Hummus

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT PUMPKIN PIE HUMMUS

• Instant Pot
• Food Processor

Pumpkin Pie Hummus

Print Recipe

Creamy, good-for-you Pumpkin Pie Hummus.  Perfect for dipping apples, pears, and bananas.

• Author: Marci
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Food Processor
• Cuisine: American

Ingredients

Scale 1x2x3x

For the dried garbanzo beans (see note using canned garbanzo beans)

• 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
• 6–8 cups water (enough to cover the beans by about 2 inches)

For the Pumpkin Pie Hummus

• 1 ½ cups cooked garbanzo beans (or 1 (15-ounce) can low-sodium chickpeas/garbanzo beans, rinsed and drained)
• ½ cup pumpkin puree
• ¼ – ⅓ cup maple syrup
• 2 tablespoons almond butter or tahini
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon kosher salt

Optional garnish:  Chopped roasted pecans, dried cranberries, or mini chocolate chips

For serving:  Apple slices, banana slices, graham cracker sticks, etc.

Instructions

For the garbanzo beans

1. Place beans and water into the pressure cooker pot.  
2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for hummus and cookie dough).
3. When cooking is complete, use a natural release.

To make Pumpkin Pie Hummus

1. Strain and rinse 1 ½ cups of garbanzo beans.
2. Place beans in a food processor.  Add pumpkin puree, maple syrup, almond butter, vanilla extract, cinnamon, pumpkin pie spice, and kosher salt. 
3. Blend until mixture is very smooth, stopping to scrape it down 1 – 2 times if needed.  Taste and add extra maple syrup and water if a sweeter or looser hummus is desired.  You want it to be thick/creamy, but still thin enough to dip into.
4. Serve in a bowl with a side of fruit and graham crackers for dipping.
5. Store leftovers in the refrigerator for up to 7 days.

Notes

• 1 pound of homemade garbanzo beans is more than you’ll need for this recipe.  Refrigerate leftovers in a little bit of the cooking liquid or freeze in 1 ½ cup portions so they can be used for future batches of hummus. 
• A 15-ounce can of garbanzo beans can be used in place of homemade.  Plan on extra blending time with canned beans to make it extra smooth.
• The pecans are a must-have garnish for me, but the dried cranberries and/or chocolate chips are also delicious.
• The hummus will thicken once chilled, so I suggest making the hummus slightly thinner than you think you want it.  This makes it a lot easier to dip into with fruit and crackers.

Keywords: Dessert Hummus, Pumpkin Pie Hummus, Healthy Hummus

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