Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!
I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.
There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…
When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.
This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.
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Pumpkin Pie Hummus
- 8 soft dates, pitted (make sure the dates are very soft*)
- ⅓ cup plant-based milk (I used flax milk)
- ⅓ cup canned pumpkin (not pumpkin pie filling)
- 1 tsp vanilla
- 1, 15oz can garbanzo beans (drained and rinsed)
- 1 tsp pumpkin pie spice
Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
Blend until well combined stopping occasionally to scrap the sides of the container.
Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.
*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften. Squeeze excess water from each date before adding to the blender.