Pumpkin Spice Hummus (Savory or Sweet!)
This pumpkin spice hummus recipe takes 10 minutes to blend together. It's smooth, creamy, and super easy to make! Perfect for using up leftover pumpkin puree.
Servings 2 cups
Equipment
Ingredients
- 1 can chickpeas
- ¾ cup pumpkin puree
- 1 tablespoon tahini
- 1 tablespoon oil
- 1 tablespoon aquafaba
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
Sweet pumpkin pie hummus
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Drain and rinse the canned chickpeas, reserving aquafaba from can.
- Combine the chickpeas, pumpkin puree, tahini, oil, aquafaba, and salt together in the bowl of your food processor. Add either savory pumpkin hummus or sweet pumpkin pie hummus ingredients.
- Blend until smooth, scrape the sides of the food processor, then taste and adjust seasoning, if needed.
- Turn food processor back on and blend until completely smooth and creamy!
- Transfer hummus to a serving bowl and serve with warm pita, crunchy pita chips, crispy crackers, fresh veggies, or sliced fruit.
Notes
Ingredient Notes
- Make your own pumpkin pie spice: Whisk together 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves.
- Aquafaba: This is the liquid found in canned chickpeas. When you drain the chickpeas, reserve a couple tablespoons to mix into the hummus. Or substitute with water.
- Tahini: Substitute with peanut butter, almond butter, cashew butter, or sunflower seed butter.
- Olive oil: Substitute with avocado oil or canola oil.
- Store hummus in an airtight container in the fridge for 5-7 days.
