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–+ servings
Pumpkin pie hummus in a bowl with toasted coconut flake topping, breadsticks on the side.
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Pumpkin Pie Hummus

This pumpkin pie hummus features autumn favorites like maple syrup, vanilla, pumpkin spice and real pumpkin purée.
Course Dessert, Snack
Cuisine American, British, Canadian, Middle Eastern
Diet Low Salt
Keyword pumpkin, pumpkin spice
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 1/4 cup servings
Calories 113kcal
Author Joss D

Equipment

  • Food processor or blender

Ingredients

  • 1 cup canned chickpeas drained and rinsed really well
  • 2 ½ tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • 6 tbsp. heavy cream
  • ¼ cup maple syrup
  • 1 ½ tsp. vanilla
  • 1 tbsp. tahini optional
  • 1 cup pure pumpkin purée
  • Toasted coconut flakes to garnish
  • Waffle cones broken into chip-size pieces
US Customary - Metric

Instructions

  • Toss the chickpeas with the pumpkin pie spice and cinnamon.
    1 cup canned chickpeas, 2 ½ tsp. pumpkin pie spice, ½ tsp. cinnamon
  • Add the heavy cream, maple syrup, vanilla, tahini, pumpkin purée and chickpea/spice mixture to a food processor or blender (in that order).
    6 tbsp. heavy cream, ¼ cup maple syrup, 1 ½ tsp. vanilla, 1 tbsp. tahini, 1 cup pure pumpkin purée
  • Pulse/blend until smooth. You will need to scrape down the sides with a spatula a few times, as it is a thick mixture.
  • Serve in a small bowl, garnished with coconut flakes. Serve with waffle cone chips for dipping.

Notes

  • Makes about 2 cups hummus.
  • If you would like it to be thinner, add a little more heavy cream.
  • You can adjust the sweetness by adding more or less maple syrup.

Nutrition

Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 145mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4938IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg