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Pumpkin pie hummus
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4.88 from 16 votes

Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option

Prep Time10 minutes
Cook Time0 minutes
Course: Dessert
Cuisine: American
Keyword: dessert hummus, pumpkin dip, pumpkin pie dip, pumpkin pie hummus
Servings: 24 servings
Calories: 28kcal
Author: Kathy Hester

Equipment

  • food processor

Ingredients

  • 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
  • 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
  • 2 tablespoons maple syrup date syrup, or date paste, or. more as needed to taste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground clove

Instructions

  • Puree the beans and pumpkin together in the bowl of your food processor until smooth.
  • Add the sweetener of choice and the spices, then blend again until creamy.
  • Add the smallest amount sweetener to the first blend, then taste, and add more until it's just the way you like it.
  • Leave out what you will eat now and store the rest in the fridge or freezer.

Video

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2853IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg