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Pumpkin Pie Hummus

Recipe by Shane Martin

  • Total Time7 mins.
  • Yield2 cups 1x
  • DietVegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Ingredients

Units Scale
  • 1 (15 oz.) can no salt added or low-sodium chickpeas (affiliate link), drained and rinsed
  • 1 1/4 cups pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup SoCo tahini
  • 1/4 cup maple syrup
  • 1 Tbsp pumpkin pie spice
  • 1 tsp. vanilla extract
  • Salt to taste

Instructions

  1. Place all the ingredients into a food processor and blend until smooth while stopping occasionally to scrape down the sides.
  2. Once the pumpkin pie hummus is ready, feel free to taste and adjusts the flavor as you desire.
  3. Transfer to a serving bowl, sprinkle with a little more pumpkin pie spice, and enjoy.

Equipment

Notes

This dip is great for making several hours in advance, covering, and storing in the fridge until you’re ready to enjoy.

Leftovers can be kept in a covered container for a week in the fridge.

Nutrition

  • Serving Size: 2 Tbsp
  • Calories: 69
  • Sugar: 4.4 g
  • Sodium: 4.1 mg
  • Fat: 2.5 g
  • Carbohydrates: 10.1 g
  • Fiber: 1.9 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg
  • Prep Time: 7 mins.
  • Category: Dips & Spreads
  • Method: Blend
  • Cuisine: Vegan

Find it online: https://shaneandsimple.com/pumpkin-pie-hummus/