Pumpkin Pie Hummus

I’ve been super into sweet hummus (and sweet dips in general) lately. They’re such a fun way to shake up snack time. This fall, you’ll either find me dipping into my Sweet Potato Hummus or THIS masterpiece… pumpkin pie hummus. It takes everything you love about creamy traditional hummus and flips the script, turning it sweet with all of the cozy pumpkin pie flavors and a smidge of honey. And yes, there are chocolate chips involved—because why not?

Not only is it delish, but this dip is incredibly simple to whip up. Just toss a handful of ingredients into a blender or food processor, and you’ll have a delicious treat in minutes. Whether you’re in need of an after-school snack, a quick dessert, or an easy breakfast, this pumpkin pie-inspired hummus has you covered. Dive in with apple slices, cookies, or veggies, or spread it over toast for a treat the whole family will love!

Pumpkin Hummus Perfect for Fall Snacking

Pumpkin pie hummus!? I know it sounds a little different. But trust me, you’re going to love it. Here’s why:

• A sweet take on a savory fave. This pumpkin hummus swaps savory for sweet, combining the creamy texture (and the protein and fiber) of classic hummus with the sweet flavors of pumpkin pie…plus chocolate chips! It’s almost like a pumpkin chocolate chip cookie dough!
• Easy peasy. This hummus is ridiculously easy to make. Just throw everything into a blender or food processor and go. Ready in just minutes, it’s the perfect low-stress solution for after-school snacks and even last-minute desserts.
• Put it on everything. Dip celery sticks, graham crackers, apple slices, or really anything you’d like into this sweet hummus. Pack it into your kids’ lunchboxes and thank me later! You can even spread it on toast for a delicious breakfast treat!

What You’ll Need

• Can chickpeas – Rinsed, drained, and patted dry. Be sure to reserve the aquafaba*! For extra-smooth hummus, you can remove the skins off the chickpeas.
• Pumpkin puree – Make sure you grab pumpkin puree, NOT pumpkin pie filling. They’re often right next to each other in the baking aisle, and they look terribly similar, but pumpkin pie filling is loaded with sugar and spice! You don’t need any more of that here. You’re adding your own!
• Honey – Or maple syrup! To sweeten the deal.
• Vanilla extract – The vanilla adds a little extra warmth and depth to the flavor profile.
• Pumpkin pie spice – If you don’t have pumpkin pie spice on hand, use a combo of cinnamon, nutmeg, ginger, allspice, and cloves.
• Salt – To keep things interesting. Without it, this hummus is a little too sweet.
• Mini chocolate chips – The chocolate chips are optional, but I love the sweet kick (and the crunch) they contribute. Use vegan chips or skip them to keep it dairy free.
• Dippables – Whether it’s banana chips, apples, graham crackers, pretzels, or [insert your favorite dippable here], you really can’t go wrong. See the post below titled “Ways to Serve Pumpkin Hummus” for inspo.

* Aquafaba is the thick liquid found in cans of chickpeas (or created when cooking chickpeas at home). It’s often used as a vegan substitute for egg whites because it whips up and holds volume really nicely. In this recipe, it helps make the hummus lighter and fluffier!

Tips for Success

• Drain and rinse. It’s crucial to drain the aquafaba from the chickpeas and then rinse them with water to remove the excess starch (and salt). You’ll end up adding a bit of the aquafaba back into the hummus, so be sure to reserve it.
• Peel the chickpeas (optional). Peeling the chickpeas will yield a much smoother hummus. That said, it’s not a necessary step, and it is time-consuming. So, take it or leave it.
• Don’t crowd the food processor. Not only can overloading the food processor (or blender) make it difficult to achieve a smooth hummus, but it can also cause the hummus to overheat (see my next point). Blend in batches if you need to.
• Don’t over-blend. Blending this hummus for too long can cause it to overheat, taking away from its fresh feel and turning it bitter.
• Ice cube hack. Adding an ice cube or two to the food processor as you blend is a super fun hack! The ice not only keeps the hummus cool and fresh, but it also releases tiny air pockets into the hummus, resulting in a lighter, fluffier dip.
• Taste and adjust. Once your hummus is smooth, give it a taste. If it needs more pumpkin spice, salt, or honey, add a smidge more and taste again. Repeat as needed.

Ways to Serve Pumpkin Hummus

You’re going to want to put this sweet hummus on everything. Here are a few of my favorite ideas…

• Fruit and veg. I love dipping veggies (carrots and celery are perfect) and fruits, such as apples, pears, and banana chips, into mine.
• Cookies and crackers. My kiddos have been loving this dip with graham crackers. Grab some from the store or make your own Gluten-Free Graham Crackers or Gluten Free Pumpkin Graham Crackers if you have time. Shortbread Cookies or animal crackers would also be fun for dessert.
• Pretzels. If you want to lean a little saltier, try pretzels or pretzel crisps – there are lots of great gluten free options now! Or try soft Gluten Free Cinnamon Sugar Pretzels.
• Pita. You can try my Gluten Free Pita, which is the traditional bread to dip in savory hummus, but my Gluten Free Cranberry Orange Pita might be an even better option for this sweet hummus.
• Other bread. You can also spread this hummus over a slice of toasted Gluten Free Bread or Gluten Free Zucchini Bread! Sprinkle some toasted pumpkin seeds on top, and breakfast is served!

More Dips and Spreads

On the lookout for more ways to spice up your snacking game? Here are a few more fun ideas for you:

• White Chocolate Macadamia Cookie Dough Dip
• Greek Yogurt Blue Cheese Dressing or Dip
• Peanut Butter and Jelly Hummus Dip
• Parmesan White Bean Dip