Pumpkin Pie Hummus
Prep time
Total time
This dip combines unlikely ingredients to make a healthy dessert or snack perfect on apples, graham crackers, or cinnamon sugar pita chips.
Author: thyme & toast
Serves: 1.5 - 2 cups
Ingredients
- 1 15.5 ounce can chickpeas, drained and rinsed well (or 1½ cups cooked)
- ⅔ cup pumpkin puree
- ⅓ cup greek yogurt (I use 2%)
- ¼ cup pure maple syrup (brown sugar can also be used - see notes below)
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Instructions
- First, slightly warm the chickpeas (they should not be hot) - see notes and tips above.
- In a food processor or high speed blender, layer the pumpkin puree, greek yogurt, maple syrup or brown sugar, and spices. Pulse until combined.
- Add the chickpeas and process until creamy. If you are using a high speed blender, start on low speed, slowly working up to medium speed and blend until creamy.
- Let cool until ready to serve. Store in the fridge for up to 3-5 days (if it lasts that long).
Notes
Slightly overcooking and blending the chickpeas when warm (NOT HOT!) will help the dip blend and overall, create a smoother dip.
I've used brown sugar in this dip and loved it. You'll have to add more than ¼ cup and adjust to taste since brown sugar isn't as sweet as maple syrup. I didn't have trouble blending it, but if you do, you can add 1 tablespoon of milk at a time - but not too much since you don't want the dip too liquid-y!
I've used brown sugar in this dip and loved it. You'll have to add more than ¼ cup and adjust to taste since brown sugar isn't as sweet as maple syrup. I didn't have trouble blending it, but if you do, you can add 1 tablespoon of milk at a time - but not too much since you don't want the dip too liquid-y!
Recipe by thyme & toast at https://thymeandtoast.com/pumpkin-pie-hummus/