This Pumpkin Hummus Dip was created to solve my problem of not having enough gluten-free, dairy-free snacks at our small group each week. So many of my friends have food restrictions, and I want to be a blessing to them instead of making them feel like they are inconvenient.
I had a major failure the other day when I made these delicious Peanut Butter Rice Krispie Balls and forgot about my friend’s peanut allergy! Come on… Get it together, Carrie!
So this week, in the fall spirit, I made this Pumpkin Hummus that tastes like pumpkin pie, only it is better for you. I might have found the solution to my problem of eating leftover pumpkin pie for breakfast every day for a week after Thanksgiving. The struggle is real!
Darn you, Costco Pumpkin Pie!!!
Now, please Wash your hands… put on a cute apron… and let’s make this pumpkin hummus dip!
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Cute aprons make domestic things so much more fun! It’s like wearing a costume! If you don’t have one, you should probably get one!
This Pumpkin dessert hummus is made with some good stuff.
- Garbanzo Beans– Otherwise known as Chickpeas. What’s the difference, you ask? Well, there isn’t one. You can use either. I use the canned version to make this recipe easy. You can also use the dry ones. I believe that requires overnight soaking and then cooking them. I don’t have time for that.
- Baking Soda– You only need this if you boil the canned beans first. This helps to soften them up. You can omit this step to save time.
- Aquafaba– Aqua what??? I know. I had to google it the first time I saw it in a recipe too! Aquafaba is just the liquid that comes in the can of garbanzo beans. It has lots of uses, but in this case, we will use it as a liquid smoothing agent for our hummus. It also adds a bit of salt, although I used a low-salt garbanzo bean.
- Pure Pumpkin- Use a can of pure pumpkin for this recipe. Do not use pumpkin pie filling. In that case, your hummus would come out way too sweet and have refined sugars.
- Pure Maple Syrup– I love the taste of pure maple syrup. It is one of the things on my weekly shopping list. I use it to sweeten so much stuff… even my morning coffee. I’m just like Elf! Make sure it is pure maple syrup and not that pancake syrup that contains who knows what! I’m looking for the natural kind. I know it is still sugar, but I feel better about eating it than refined sugar.
- Ground Cinnamon– Cinnamon makes everything better. You can not leave this out!
- Pumpkin Pie Spice– If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp ground nutmeg, and 1/8 tsp cloves.
- Vanilla Extract- Pure vanilla extract would be my choice, but you can use whatever vanilla you’ve got. I imagine vanilla paste would also work, but I’ve never tried it.
- Ice Water– Okay…This isn’t really an ingredient, and it’s optional. But it can help you make your hummus a little smoother. It’s magical.
Step By Step Instructions:
Drain and rinse your can of garbanzo beans. Remember to reserve some of the liquid (aquafaba) for later. Dump the beans into a medium pot and then cover the beans with several inches of water. Add a teaspoon of baking soda.
On high heat, bring the water to a boil. Turn it down to medium-low heat to simmer. Now just leave it alone until the beans become soft. For me, this takes about 25 minutes. It is okay if they get a bit mushy.
Rinse the garbanzo beans and add them to the food processor or blender. Add the pumpkin, maple syrup, spices, and vanilla. Blend until it is smooth. This takes a while. I set a five-minute timer to force myself to let it go. Stop it to scrape the sides and see how close to ready it is.
After a couple of minutes, add the aquafaba (juice from the garbanzo bean can) while it is mixing. Start with one tablespoon and add more depending on how smooth you want your hummus. If it doesn’t seem to be getting smooth enough, add ice water, one tablespoon at a time.
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Serve with apples, gluten-free ginger snaps, or gluten-free graham crackers. You can get crazy and serve all three! I prefer it with apples. It makes me feel super healthy, especially when I eat this instead of pumpkin pie!
Store this pumpkin hummus in a covered container for up to 5 days. I prefer it the next day because I think the flavor gets more robust. Try to stop yourself from sneaking spoonfuls from the fridge before you serve this to friends!
Leave a comment and let me know your favorite dish to bring to a friend’s get-together. I’d love to try it!
Pumpkin Pie Hummus Dip
- 1 medium pot optional
- 1 food processor or high powered blender Think Blentec or Vitamex
- 1 15.5 oz Can garbonzo beans liquid reserved
- 1 tsp baking soda
- 1 15 oz can Pure Pumpkin
- just under ⅓ cup pure maple syrup
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ cup ice water as needed to smooth out the mixture
- Put your drained and rinsed garbanzo beans (remember to reserve liquid from the can, aka aquafaba, for later) into a medium pot. Fill the pot with water to cover the beans by a couple of inches. Add Baking soda. Bring it to a boil over high heat and then turn it down to medium-low heat to simmer. Now just leave it alone until the garbanzo beans become soft. This takes me about 25 minutes. Mushy is good for this recipe.
- Rinse the beans.
- Add garbanzo beans, pumpkin, maple syrup, spices, and vanilla to the food processor or blender. Blend on high speed until the mixture is smooth. This takes about 5 minutes… be patient!
- Add 1 Tbsp of Aquafaba (the juice from the garbanzo bean can).
- If it doesn't seem smooth enough, add more aquafaba or, as I prefer, add some ice water, 1 Tbsp at a time, until you reach your desired consistency. I have no idea why this works, but it does!
- serve with apples (my favorite), gluten-free gingersnaps, or gluten-free graham crackers.