Most people think of hummus as a savory food, but hummus makes an unbelievable healthy dessert! Both sweet + savory hummus are super easy to make! Simply toss everything in your food processor or blender and there you have it!Β Perfect Pumpkin Spice Dessert Hummus in just a few minutes! Get ready to dip, you are going to love this one!
If you follow MyVegetarianFamily.com, you know I am a huge fan of hummus.Β I love savory hummus + sweet hummus equally! Why? When I am craving something sweet, I am not always willing to have flour + sugar + butter.Β Don’t get me wrong, I love a good cookie or donut now and then.Β However, in our regular rotation here in the MVF kitchen, we prefer to enjoy sweet treats that are slightly healthier without sacrificing the taste.
When autumn rolls around, I get pumpkin spice fever just as much as the next girl π§‘.Β That is how this Pumpkin Spice Dessert Hummus came to be π.Β I am forever on a quest to veganize + healthifyΒ good old pumpkin spice.Β Mission accomplished with this one! Packed with fiber + protein + antioxidants, this has quickly turned out to be one of my fall favorites π.
Tara’s Tips For Perfect Pumpkin Spice Dessert Hummus
- Dates or maple syrup – you choose! This recipe is perfect both ways!
- The best way to blend up dates is to soak them first.Β That way, you donβt end up with any chunks of dates.
- Canned or dry beans? It doesnβt matter! If starting with dry garbanzo beans: place one cup of beans + 3 cups of water in instant pot, press manual and adjust timer to 40 minutes, allow pressure to release naturally, drain and cool.
- One and a half cups of cooked garbanzo beans = 1 can.
- If you have time, peel your chick peas! Yes, it takes time but then you end up with the smoothest dessert hummus possible.
- Eat it cold!
- Add water to your blender when blending a little at a time.Β Depending on how much liquid is in your garbanzo beans will determine how much water you need.Β Add slowly so that you get the right consistency.
- Swap the dates forΒ 2 tbsp maple syrup if you likeΒ
- Freeze leftovers.Β Here is my trick: I use a covered ice cube tray and fill it with spoonfuls of my edible vegan cookie dough and store it in my freezer.Β That way, when I am craving a little something sweet, I can eat a few of these and they are totally guilt-free!
What To Serve With Your Sweet Hummus
- fruit (apples, pears, strawberries)
- pretzels (my favorite!)
- bread (spread this into a sandwich or cut the bread into cubes with toothpicks to dip with)
- your favorite graham crackers or cinnamon cookie
- simply eat it with a spoon (also my favorite way!)
Love Pumpkin? π
Try myΒ other pumpkin recipes: Pumpkin Veggie Burgers, Pumpkin Spice Nice Cream,Β Instant Pot Pumpkin Steel Cut Oatmeal,Β Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free),Β Pumpkin Quinoa Breakfast Bowl,Β Pumpkin Chia Seed Overnight Oats,Β Whole Wheat Pumpkin Banana Muffins.
Pumpkin Spice Dessert Hummus
This Pumpkin Spice Dessert Hummus is dairy free + egg free + healthy(ish)! Made with chick peas + peanut butter + pumpkin + sweetened with dates! You seriously won't be able to stop eating this!!!
Ingredients
- 1 can or 1 1/2 cups cooked garbanzo beans (chickpeas)
- 1/2 cup pumpkin puree
- 5 pitted dates or 2 tbsp maple syrup
- 1/3 cup creamy peanut butter
- 1 tsp cinnamon
- 2 1/2 tsp vanilla
- 1 1/4 tsp pumpkin pie spice
- 1 tbsp water plus more as needed
Directions
- Step 1 Place dates + 1 cup hot water in a small bowl, cover, let sit for 30 minutes. This is totally optional to soften the dates. If you arenβt soaking, just toss the dates in the blender and get started. Alternatively, use 2 tbsp maple syrup in place of the dates.
- Step 2 While dates soak, drain liquid from can of chickpeas, rinse and peel the skin/outer shells from each garbanzo bean. Again, optional but does yield a very creamy result this way.
- Step 3 Remove dates from water (reserve water for blending as needed later).
- Step 4 Place shelled garbanzo beans, vanilla, pumpkin puree, cinnamon, pumpkin spice, dates, + peanut butter in a high speed blender. Blend until smooth adding one tbsp of reserved date water at a time until cookie dough consistency is achieved. Careful not to over-blend.
- Step 5 Transfer to a glass jar or bowl + ENJOY. See body of post for dipping/serving suggestions.
- Step 6 Store in refrigerator for one week and freezer for 3 months.
β€Did you make this Pumpkin Spice Dessert Hummus? Love it? Leave a rating + a comment below!
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