Name: Easy Sweet Pumpkin Spice Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 15 oz canned pumpkin puree (Use 100% pure pumpkin for best results.); 2 tbsp maple syrup (Adjust based on sweetness preference.); 2 tbsp tahini (Creamy tahini adds richness.); 1 tsp pumpkin pie spice (Can substitute with cinnamon or nutmeg.); 1 tbsp lemon juice (Freshly squeezed enhances flavor.); 1 clove garlic (Use less if you prefer a milder taste.); 4 tbsp water (Add more if a thinner consistency is desired.)

Alright, friends, pull up a wobbly kitchen stool and try not to knock over that stack of clean-ish dishes. Today, we’re doing something delightfully unexpected: taking your favorite savory dip and giving it a cozy, autumn glow-up. Forget everything you thought you knew about hummus, because we’re talking Easy Sweet Pumpkin Spice Hummus, and it’s basically fall in a bowl – perfect for dipping, spreading, or, let’s be real, eating with a spoon when no one’s looking. It’s creamy, it’s dreamy, and it tastes like all the best parts of pumpkin pie had a baby with your favorite healthy snack. You absolutely need this in your life, especially if you’re over the whole “spicy” pumpkin trend and just want pure, unadulterated comfort.

My husband, bless his cotton socks, initially gave this a skeptical side-eye. “Is it… dessert hummus?” he asked, as if I’d just created some Frankenstein monster in the kitchen. Then, out of sheer spite (or perhaps curiosity, who can tell with him?), he dunked a giant pretzel rod into it while watching football. Five minutes later, the bowl was empty, and he was staring at me with wide, innocent eyes like he had no idea what happened. My kids, on the other hand, just thought it was orange peanut butter (hey, if it gets them to eat chickpeas, I’m not correcting them!). Now, I have to hide a secret batch behind the kale in the fridge, or it disappears before it even makes it to the snack platter. The chaos is real, people.

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Why You’ll Love This Easy Sweet Pumpkin Spice Hummus

It’s a Flavor Party: We’re talking smooth, sweet pumpkin, cozy cinnamon, nutmeg, ginger – basically all the good vibes of a pumpkin spice latte, but in dip form.
Sneaky Healthy: Who knew chickpeas could be this delicious *and* taste like dessert? It’s basically guilt-free indulgence, and we love that for us.
Crazy Easy: Honestly, if you can open a can and push a button on a food processor, you can make this. Minimal effort, maximum deliciousness.
Hello, Fall Vibes: This isn’t just a snack; it’s an experience. It’s like wrapping yourself in a warm blanket by the fireplace, but for your taste buds.

Time-Saving Hacks

Shortcut that keeps you sane (frozen veggies count). Canned chickpeas are your absolute best friend here. Don’t even think about soaking and boiling; life’s too short. Rinse ’em, drain ’em, and you’re good to go.
Hack that saves dishes but still looks like effort. If you don’t have a food processor, a stick blender in a tall Mason jar works like a charm. Less to clean, and it feels very “artisanal.”
The sneaky “cheat” you always pull when you’re in a rush. Use a pre-made pumpkin pie spice blend. No measuring individual spices, just a quick dump and stir. Nobody will know you didn’t grind your own nutmeg.

Kitchen Confessions

The disaster story (burnt, dropped, oversalted—it happens). One time, I was trying to “healthify” it even further and added a pinch too much cayenne thinking it’d be a fun kick. It was not. It tasted like sweet sadness and fire. Learn from my mistakes: stick to the sweet spices here!
A silly mistake you or your family made with this recipe. My kid once tried to spread it on his toast for breakfast, thinking it was actual pumpkin butter. He wasn’t mad, just very confused by the texture.
Honest admission: the messy part you secretly skip. I rarely bother to peel the skin off the chickpeas. A little extra fiber, right? The food processor makes it smooth enough, and my sanity appreciates the skipped step.

What to Serve It With

Oh, the possibilities! Think apple slices, pear slices, graham crackers (hello, deconstructed pie!), ginger snaps, pretzels, pita chips, or even just a spoon. It’s also fantastic as a spread on toast or bagels for a sweet breakfast treat, or dolloped on oatmeal or yogurt. Honestly, it goes with pretty much anything that needs a little fall magic.

✔Tips & Mistakes

For the smoothest hummus, make sure you drain and rinse your chickpeas really well. And don’t be shy with a little extra liquid (water, milk, or even a splash of orange juice for zing) if it feels too thick. Taste as you go! It’s easy to add more sweetener or spice, but impossible to take away. If you find it too sweet, a tiny squeeze of lemon juice can brighten it up.

Storage Tips

Keep it in the fridge in an airtight container for up to 5-7 days. Assuming there’s anything left after the first day, of course. Midnight cold bites? Honestly better than fresh—the flavors really meld overnight.

Variations and Substitutions

Feel free to swap whatever—honey ↔ maple syrup, coconut sugar ↔ brown sugar—or skip a step and call it rustic. Still edible. No pumpkin pie spice? Mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves. If you don’t have tahini, you can totally skip it for an even lighter, sweeter dip, or add a tablespoon of almond butter for a nutty richness. Want more protein? Add a scoop of vanilla protein powder (might need extra liquid!).

Frequently Asked Questions

Can I use fresh roasted pumpkin instead of canned puree for this hummus?

Absolutely! If you have the time, roasting fresh pumpkin will lend an even deeper, more natural flavor to your hummus. Just make sure it’s very well cooked and pureed smooth before adding it to your other ingredients to avoid a grainy texture. The quantity should be roughly the same as canned.

My hummus is too thick/thin. How can I adjust the consistency?

If your hummus is too thick, add water (or a touch of milk/orange juice) one tablespoon at a time while the food processor is running until it reaches your desired creaminess. If it’s too thin, you can try adding a few more chickpeas, or even a tablespoon of rolled oats or a little cornstarch and refrigerating it for an hour to thicken slightly.

Is tahini really necessary for a sweet hummus recipe?

While traditional hummus uses tahini for its distinct nutty flavor and creamy texture, for this sweet pumpkin version, it’s actually optional. Skipping it will result in a lighter, more pumpkin-forward flavor. If you want a similar richness, you can substitute it with a tablespoon of almond butter or cashew butter.

How can I make this Easy Sweet Pumpkin Spice Hummus suitable for a vegan diet?

This recipe is naturally very vegan-friendly! Just ensure you use a plant-based sweetener like maple syrup or agave nectar instead of honey if you’re strictly vegan. All other core ingredients like chickpeas, pumpkin puree, and spices are typically vegan.

Can I make this hummus ahead of time for a party?

Yes, absolutely! In fact, making it a few hours or even a day ahead allows the flavors to meld and deepen, making it even more delicious. Store it in an airtight container in the refrigerator. Just give it a good stir before serving, and you might want to add a tiny splash of water if it’s thickened too much.

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