Description
This Pumpkin Pie Dessert Hummus is a creamy, spiced twist on traditional hummus, combining the flavors of pumpkin pie with the smooth texture of chickpeas. Perfect as a festive dip for pie crust cutouts, cookies, or pretzels, it makes a deliciously healthy and unique treat for the fall season or any pumpkin-lover’s dessert spread.
Ingredients
Scale
Main Ingredients
- 1 15 oz. can garbanzo beans or chickpeas, drained and rinsed
- 1/2 tsp baking soda
- 2/3 cup canned pumpkin puree, strained through cheesecloth or paper towels to remove liquid (not pumpkin pie filling)
- 1/2 cup coconut sugar (can substitute with maple syrup, agave, or Swerve)
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/3 cup cream cheese, softened
Dippers
- Pie crust cutouts
- Biscoff cookies
- Nilla wafers
- Pretzels
Instructions
- Cook the Chickpeas: Place the chickpeas and baking soda in a medium saucepan, cover with several inches of water, and bring to a boil over high heat. Boil for about 20 minutes, adjusting heat as needed to prevent overflow, until the chickpeas are bloated, soft, and their skins start falling off. Drain in a fine-mesh strainer and rinse under cool water for 30 seconds. Pat dry thoroughly.
- Prepare Ice Water: Fill a small glass with filtered water and add several ice cubes to create very cold water. Set aside for use during blending.
- Blend the Ingredients: In a food processor or blender, combine the cooked and cooled chickpeas, strained pumpkin puree, coconut sugar, salt, pumpkin pie spice, and cinnamon. Begin blending on high speed and gradually drizzle in three tablespoons of the ice-cold water plus two ice cubes through the top. Stop blending to scrape down the sides of the processor as needed.
- Add Cream Cheese and Final Blend: Add the softened cream cheese to the mixture and blend until the hummus is completely smooth and creamy.
- Serve: Transfer to a serving bowl and serve alongside desired dippers such as pie crust cutouts, Biscoff cookies, Nilla wafers, or pretzels.
Notes
- For best texture, ensure the pumpkin puree is strained to remove excess liquid.
- You can substitute coconut sugar with natural sweeteners like maple syrup or agave if a liquid sweetener is preferred, adjusting quantity for sweetness.
- Using cream cheese provides a creamy, slightly tangy richness; for a dairy-free option, try vegan cream cheese alternatives.
- This dessert hummus is best served chilled and consumed within 3-4 days when stored in an airtight container in the refrigerator.
- Freezing is not recommended due to texture changes in cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Pumpkin pie hummus, dessert hummus, pumpkin puree dip, pumpkin dessert, healthy pumpkin dip
