This Pumpkin Pie Hummus is the tastiest, sweet spread to dip pretzels, apples, or graham crackers into for the perfect snack.
Let’s talk snacks, y’all. I’m definitely pro-snacks, and I’m always down for snacking just about anytime. For me, snacks fall into three camps – sweet, salty, or sweet-salty. You can hit both the sweet and the sweet-salty with this Pumpkin Pie Hummus, depending on what you choose to dip into this hummus.
I also like to choose snacks that include protein and a higher fiber carb for sustained energy from a nutrition perspective. With the pumpkin and the white beans in this hummus dip, I hit all of the criteria — taste and nutritionally.
White beans: White beans make the creamiest dips when blended together. I also use them to make my Buffalo Chickpea Dip extra creamy.
Pureed pumpkin: Any brand of pureed pumpkin will do, just don’t make the mistake of getting the canned “pumpkin pie mix” – it comes pre-sweetened and spiced, and we want to spice and sweetened our own way.
Maple syrup: Maple syrup gives all the fall vibes, so it’s my favorite to use. If you don’t have any maple syrup, it’s okay to substitute agave nectar or honey.
Pumpkin pie spice: This is a pre-blended spice usually made with cinnamon, ground ginger, nutmeg, allspice, and cloves.
Cinnamon: I wanted a little extra cinnamon in my pumpkin pie hummus, so I opted to add extra. Feel free to substitute more pumpkin pie spice if you prefer.
Coconut oil: This will add a silky mouthfeel to the hummus spread.
Garnishes: I like to garnish with a handful of nuts and dried fruit. I used walnuts because it’s what I had on hand, but pepitas (pumpkin seeds) would be very fitting. I also garnish with a handful of dried cranberries for a little tart flavor.
Dippers: Apples, graham crackers, and pretzels all make great dippers for this spread. I also dipped some amaretti cookies into the hummus, and it was SO good. Amaretti cookies are crunchy, little Italian almond cookies, and there are one of my favorites!
How to Make and Serve Pumpkin Pie Hummus
Like most other hummus recipes, it’s as easy as can be. You’ll literally just blend everything up in a food processor or blender until completely smooth. . If you are feeling fancy, you can add a handful of nuts such as walnuts, pecans, or pepitas and/or dried cranberries on top for garnish. Beyond that, it’s just dipping whatever you can get your hands on into this silky pumpkin pie deliciousness.
As far as serving goes, it makes a crowd-pleasing dip for parties or gatherings, but I mostly make it to have on hand for snacking. As I mentioned above, the beans provide a good dose of protein and fiber, and the pumpkin is also packed with fiber. Because protein and fiber take longer to digest, it can give us a more sustained energy source rather than if we only at the apples, crackers, pretzels, or cookies by themselves.
Pumpkin Pie Hummus
- 2 cans of white beans
- 1 can of pureed pumpkin
- ½ cup maple syrup or agave or honey
- 1 ½ tbsp. pumpkin pie spice
- 1 tsp. cinnamon
- 3 tbsp. coconut oil
- Dried cranberries and nuts such as walnuts, pecans, or pepitas, for garnish (optional)
- Apples graham crackers, pretzels, or amaretti cookies for dipping
- In a food processor bowl, pulse together the beans, pumpkin puree, maple syrup, spices, and coconut oil until completely smooth.
- Serve in a bowl with garnishes (if using) with preferred dippers – such as apples, graham crackers, pretzels, or amaretti cookies.
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