This pumpkin spice hummus is an easy, nutritious fall dessert. It’s perfect for Thanksgiving and would make a tasty addition to a fall-themed sweet table, served with sliced apples for dipping. It also happens to be gluten-free and vegan so it’s perfect if you’re accommodating guests with various dietary restrictions.
Main ingredients and substitutions
I used canned pumpkin purée in this hummus but you can use homemade fresh pumpkin purée instead if you prefer. Either way, make sure there is no added sugar or any other ingredients besides pumpkin in the purée.
I prefer to use canned chickpeas in this recipe but you can use dried chickpeas instead if you like (just soak them first for 8-12 hours, then cook until tender). If using canned, be sure they don’t contain any added salt.
I sweetened this dessert hummus with maple syrup. You can substitute honey if you don’t need to keep this vegan. I prefer a subtle sweetness but if you have a strong sweet tooth you can increase the maple syrup to 1/3 cup instead of 1/4 cup.
Pumpkin pie spice gives this hummus its warm, cozy, fall flavor. If you can’t find pumpkin pie spice (it often sells out quickly in the fall when everyone’s in the mood for pumpkin) then you can substitute 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
How to make it
This hummus is quick and easy to prepare. Start by draining and rinsing the canned chickpeas, then add them to a food processor or blender along with the pumpkin purée, maple syrup, pumpkin pie spice, and salt.
Blend until smooth, scraping down the sides of the food processor or blender as necessary.
Then it’s ready to transfer to a serving dish and garnish with a sprinkling of chopped pecans or pumpkin seeds, if desired.
What to serve this with
I like to serve this pumpkin spice hummus as a dip with apple or pear slices. Alternatively you can spread it on toast, pancakes, or waffles (or just enjoy it straight off a spoon).
Store this hummus in an airtight container in the fridge for up to five days.
More pumpkin recipes to try
- This moist, flavorful pumpkin loaf is easy to make and delicious.
- These paleo diet-friendly pumpkin cookies are gluten-free, grain-free, and dairy-free.
Pumpkin Spice Hummus
- Blender or food processor
- 1 1/2 cups pumpkin purée (canned or fresh)
- 1 1/2 cups canned chickpeas (with no salt added)
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Optional garnish: chopped pecans or pumpkin seeds.
- Add the pumpkin purée, chickpeas, maple syrup, pumpkin pie spice, and salt to a blender or food processor.
- Blend until smooth, scraping down the sides of the blender or food processor as necessary.
- Garnish with chopped pecans or pumpkin seeds, if desired.
- Serve as a dip for fresh fruit (sliced apples or pears pair particularly well).
- Store this pumpkin spice hummus in an airtight container in the fridge for up to five days.