Pumpkin Spice Hummus

This pumpkin spice hummus recipe takes 10 minutes to blend together. It's smooth, creamy, and super easy to make! Perfect for using up leftover pumpkin puree. This pumpkin spice hummus is perfect for fall since it uses pumpkin puree as a base. I don't know about you, but throughout October and November, I always have leftover pumpkin in the fridge.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 cups

Calories: 600 kcal per serving

Ingredients

1 can - chickpeas
¾ cup - pumpkin puree
1 tbsp - tahini
1 tbsp - oil
1 tbsp - aquafaba
2 teaspoons - pumpkin pie spice
½ tsp - salt
1 - lemon juice
2 cloves - garlic
½ tsp - cumin
½ tsp - paprika
2 tablespoons - maple syrup
1 tsp - vanilla extract

Instructions

Drain and rinse the canned chickpeas, reserving aquafaba from can.
Combine the chickpeas, pumpkin puree, tahini, oil, aquafaba, and salt together in the bowl of your food processor. Add either savory pumpkin hummus or sweet pumpkin pie hummus ingredients.
Blend until smooth, scrape the sides of the food processor, then taste and adjust seasoning, if needed.
Turn food processor back on and blend until completely smooth and creamy!
Transfer hummus to a serving bowl and serve with warm pita, crunchy pita chips, crispy crackers, fresh veggies, or sliced fruit.

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