Pumpkin Pie Hummus (Oil-Free)
This fall-friendly pumpkin pie hummus is sweet yet wholesome; creamy without any oil. Made with pumpkin purée, almond butter, maple syrup, and warm spices; perfect as a dip for apples or graham crackers, stirred into oats, or served on your holiday snack board.
Equipment
- Food Processor
- Spatula
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 1 15-oz can pumpkin purée (unsweetened)
- 1 15-oz can chickpeas, drained and rinsed well
- 3 Tbsp maple syrup or to taste
- 3 Tbsp creamy unsweetened almond butter
- 3 Tbsp aquafaba liquid from the chickpeas or water, plus more to thin
- 1 ½ tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon extra for warmth
- ⅛ tsp fine sea salt
- Optional garnish: extra cinnamon or pumpkin pie spice; crushed pecans; cacao nibs; a drizzle of maple syrup
Instructions
- In a food processor, combine pumpkin, chickpeas, maple syrup, almond butter, aquafaba, vanilla, pumpkin pie spice, cinnamon, and salt.
- Process until smooth; Let it run for 2–3 minutes; scrape down the sides once or twice until velvety.
- Add a splash of extra aquafaba or water if you like it looser and creamier.
- Sweeten with a little more maple syrup or spice to your preference.
- Scoop into a shallow bowl, dust with cinnamon or pumpkin pie spice, sprinkle pecans or cacao nibs if desired.
Notes
Keeps in an airtight container in the fridge up to 5 days.
Delicious with apple slices, pretzel thins, graham crackers, or stirred into overnight oats.
Almond butter adds body since we skip oil; you can sub cashew butter or tahini if preferred.