When you’re craving pumpkin pie, this pumpkin spice hummus is the next best thing! It’s the PERFECT way to satisfy your craving in a wholesome way. It’s sweet, filled with warming pumpkin-y flavours and incredibly delicious. Ready in just 10 minutes!
This recipe was originally published in March 2019. It has been updated for content and photos.
⭐⭐⭐⭐⭐ This tastes just like pumpkin pie, but I feel good about eating it!! – Julie
A delicious pie that’s naturally vegan, gluten free, low in fat and dippable? Sign me up!
Here’s why you’ll love it
- It’s so creamy + delicious! Using warm pumpkin spice flavours to enhance the taste of fall. (But feel free to enjoy all year long.)
- Wholesome!! Using chickpeas and pure pumpkin puree as the base of this delicious dip makes this dessert nutrient dense and healthy.
- Low in sugar, with just 3 tablespoons of molasses to sweeten. But feel free to sub for another liquid sweetener, and adjust to your taste, if you have a sweet tooth.
- Easy to make and ready in just 10 minutes!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. If you don’t have the individual spices on hand, you may sub for pumpkin pie spice mix.
Add all the ingredients, except the water to your food processor and pulse until combined. Then add the water, 1 tablespoon at a time until desired consistency is reached. (photos 1-2)
Garnish with chocolate chips, a drizzle of maple syrup and/or a sprinkle of brown sugar, if you’d like.
Then serve with all your favourite dippers.
What to serve with it?
Serve your pumpkin spice hummus with a variety of fruit, crackers, and/or sweet treats. Some of my favourites are:
- apple slices
- graham crackers
Store your pumpkin pie hummus in a sealed container in your fridge for up to 4 days. If working ahead, skip the garnish until ready to serve.
You may freeze your hummus for up to 3 months in a freezer safe, air tight container.
- If you have a premixed pumpkin spice blend (and don’t have the individual seasonings) you may use 2 teaspoons of the mix instead.
- Start processing without the water at first, so you can make your dip as thick or thin as desired.
- Use no salt added chickpeas. If you don’t have no salt added, skip the salt called for in the recipe.
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- 15 ounce can chickpeas drained & rinsed
- 1 cup pumpkin puree
- 2 tablespoons tahini or cashew butter
- 2 tablespoons lemon juice approx. 1 medium lemon
- 3 tablespoons fancy molasses or maple syrup (or other liquid sweetener)
- 1 + ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon sea salt
- 1-2 tablespoons water as needed for desired consistency
- chocolate chips, drizzle of syrup, or sprinkle of brown sugar for garnishing
- apple slices, strawberries, marshmallows, pretzels, graham crackers, cookies
- Add all the ingredients, EXCEPT the water to a food processor and pulse until combined and creamy. Add 1 tablespoon of water at a time until desired consistency is reached.
- Transfer to a bowl and garnish with chocolate chips, a drizzle of syrup or sprinkle of brown sugar, if desired.