Learn how to make this delicious dessert pumpkin spice hummus. Thus sweet dessert hummus is a wonderful snack for the whole family.
When September arrives, the smell of pumpkin spice creates a cozy feel of fall almost at every bakery and coffee shop.
Why you will love this pumpkin spice hummus recipe
- very easy and quick to make
- fun and sweet dessert snack the kids will love
- affordable appetizer for a crowd
- low in sugar but tastes just like a pumpkin pie
- it is high in protein and has a good amount of nutrients (calcium, Vitamins A, C, and fiber).
Canned Chickpeas - No-salt-added canned chickpeas are the best to make this sweet hummus dip. If you cook your garbanzo beans at home, you can use them as well.
Canned Pumpkin Puree - Use homemade or canned pumpkin puree. I always choose an organic, non-sweetened canned pumpkin. It is very affordable and available at almost any grocery store all year round.
Raw Tahini - You can use roasted or raw sesame tahini. Tahini adds flavor, and creaminess and boosts the nutritious value.
Agave Nectar - This hummus is a dessert dip, so you will need to add some kind of sweetener. Agave nectar or honey are both great.
Pumpkin Spice Mix -You can make your own, but I always look for an easy way, so I used organic pumpkin spice mix.
Hemp Seeds - Hemp seeds are optional, but if you have some at home - add them. Hemp seeds will add texture, nutty flavor, and lots of nutrients.
Lemon Juice - Lemon juice will balance and bring up all the flavors in this tasty pumpkin pie hummus. I recommend using freshly squeezed juice, but a bottled one will be OK too.
See the recipe card for ingredient quantities.
How to make this dessert hummus
Gather and measure all the ingredients. Drain any liquid from chickpeas. Reserve some of the liquids in case you will need to thin out the hummus. Add chickpeas, pumpkin puree, tahini, hemp seeds, pumpkin spice mix, and sweetener to your food processor.
Pulse it on high for a few minutes until smooth and the desired consistency. You may need to open the food processor and scrape whatever gets stuck to the container walls and blend it again.
If the hummus is not blending well or too thick, add 1-2 Tablespoons of reserved aquafaba (chickpeas liquid).
How to serve it
The best way to enjoy this pumpkin spice hummus is with your favorite dippers. Try salty pretzels, apples, pears, animal crackers, and so on.
You can sprinkle this hummus with some chocolate chips, fresh pomegranate, or sunflower seeds on top.
To make this dessert hummus, you will need some measuring spoons, a measuring cup, and of course a food processor.
If you do not have a food processor, you can make it in a high-powered blender such as Ninja or Vitamix.
Tips for success
- Make your own pumpkin spice by mixing 1 teaspoon of ground cinnamon, ½ teaspoon of allspice, ¼ teaspoon of ground nutmeg, ¼ teaspoon ground of ginger, and ⅛ teaspoon of ground cloves.
- If the food processor not blending the ingredients well or if you find it too thick, add 1-2 Tablespoons of reserved aquafaba or water.
How to store
Transfer this pumpkin hummus to the air-tight container and store it in the fridge for up to 3 days.
You can also freeze it for up to 3 months. The best way is to use some freezer-safe containers or bags. Thaw it overnight on the bottom shelf of your fridge, stir it and enjoy. You can also add frozen hummus leftovers ass add-ons to your smoothies or baked goods.
- use 2-3 Tablespoons of peanut butter instead of tahini.
- you can use cooked sweet potatoes instead of pumpkin puree (a great way to use leftovers of steamed sweet potatoes).
- If you are not a fan of pumpkin spice mix, skip it and add only one teaspoon of cinnamon and half a teaspoon of vanilla extract instead.
Other fun sweet treats you make like
- Air Fryer Pears
- Chocolate Chip Zucchini Bread
- Watermelon Smoothie Bowl
- Blue Pancakes (no dye!)
- Chocolate crinkle cookies
Pumpkin Spice Hummus
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 food processor
- 1 can chickpeas drained
- ½ cup canned pumpkin
- ¼ cup agave nectar
- 2 Tablespoons hemp hearts
- 2 Tablespoons raw tahini
- 2 Tablespoons lemon juice
- ½ teaspoon pumpkin spice
- Place drained chickpeas in a food processor. Add pumpkin, agave, hemp seed, raw tahini, lemon juice and pumpkin spice.
- Process until smooth and enjoy with your favorite dippers!
- store covered in fridge for up to 3 days.
- if hummus is too thick, add few Tablespoons of aquafaba
- use no salt added chickpeas