After making the pumpkin pie donut holes, I had a 3/4 full can of pumpkin left over. I’m not one to waste food, especially a yummy ingredient like pumpkin! I knew I had a can of chickpeas on hand- why not make pumpkin pie hummus!?

It’s creamy and tastes so much like pumpkin pie filling! A perfect dessert or snack in under 10 minutes! If you haven’t tried dessert hummus, this is a perfect place to start.

 I used apples for dipping. Graham crackers or chocolate chip cookies are an even sweeter option! like both of these for the allergen-friendly crunch Enjoy Life Crunchy Cookies & Pamela’s Honey Grahams.

Ingredients

• 1 (15 oz.) can chickpeas or garbanzo beans (rinsed and drained from can or soaked and cooked dried chickpeas)
• 1/4 cup Sunbutter
• 1/4 cup honey
• 1 1/4 cups pumpkin puree
• 1 tsp Vanilla extract
• Dash of sea salt
• 2 1/2 tsp. pumpkin pie spice OR
  • 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves (if you don't have pumpkin pie spice)

Instructions

1. Put all ingredients in a food processor or blender and pulse/blend until smooth. Scrape down the sides as needed.
2. Scoop hummus into a bowl and drizzle with warm honey and cinnamon.
3. Serve with apples, graham crackers, or cookies.

Tidbit: For a creamier hummus, warm your chickpeas before blending! I used apples for dipping. Graham crackers or chocolate chip cookies are an even sweeter option! This made for a perfect snack with my lunch.

Enjoy!