My sister might kill me for this one. Let me explain… she is a hummus purist. Original hummus with pita or nothing at all. And to be honest, I kind of am too. If I’m going to eat hummus, I want it plain and with pita or occasionally pita chips. It’s just how I grew up. I keep trying to get on board with hummus and carrots, but it’s just not my jam. Am I a hummus snob? Maybe. But it’s okay since I’m acknowledging it and owning up to it, right?
So why do I keep creating these “hummus” variations? Because I don’t really consider the variations to actually be hummus. The only thing this dip has in common with hummus is the chickpeas. So, technically it’s more of a chickpea dip than hummus, but hummus just has a nicer ring to it.
Ok, so now that I have that off my chest, I can talk about this dip that I am SUPER pumped about: pumpkin pie hummus (or chickpea dip, whatever you want to call it…). I’ve said it before, and I’ll say it again: chickpeas are SO versatile. I am endlessly amazed by them – in salads, hummus, casseroles, and dessert hummus.
Pumpkin pie flavors are my favorite. I’ve been sprinkling pumpkin pie spice in my coffee since September, and I’ve made this dip no less than 10 times in the past month – sorry I’ve been holding out on you. It’s creamy, tastes like pumpkin pie filling, and is a healthy dip (with protein and fiber) for apples, graham crackers, cinnamon sugar pita chips, and pretzels.
I have a list of my tips here, but one that is super important for this dip: slightly warm the chickpeas before blending them. You want this dip to be as creamy as possible and warmed chickpeas just blend better. If you have time (and it really doesn’t take much patience or time), I’d recommend cooking the chickpeas a little more so that they’re extra soft, then let cool slightly until warm, and blend with everything else. And that’s it. A minimal amount of effort for a dessert hummus that’ll blow your mind.
- 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
- 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).
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!