Sweet Pumpkin Hummus {dairy & gluten free}

This Sweet Pumpkin Hummus is the perfect fall treat. It’s easy to make and allergy friendly because it’s dairy, gluten, and refined sugar free. This dip is so tasty you won’t believe it’s actually healthy!

I’ll admit it, I’m a pumpkin freak. September 1st rolls around and I need my pumpkin fix. You might have already known this if you’ve seen my Pumpkin Mac & Cheese or Pumpkin Vegetable Casserole (just to name a few).

It’s funny how people seem to be a pumpkin lover or pumpkin hater. I was telling my friend about this awesome sweet pumpkin hummus and she was like “nah, I’m not into pumpkin”. I was like “WHAT!?”. Yes, we are still friends but it took me a minute to get over that.

For all of you pumpkin lovers out there, I’ve got a treat for you. This healthy yet delicious vegan sweet pumpkin hummus!

What’s a Sweet Hummus?

Traditional hummus is made with chickpeas and tahini (sesame seed paste) and is normally savory.

I’ve done a twist on hummus with my Sweet Pumpkin Hummus. I still incorporate chickpeas but I switched in almond butter for the tahini since it’s a bit sweeter tasting.

While this hummus is sweet, I didn’t want it full of sugar or artificial flavors so I stuck with some real maple syrup.

I love serving this with apple slices for a healthy fall snack but it’s also great on graham crackers (they have gluten-free ones now as well).

Pumpkin Hummus Nutrition

Nutritionally, pumpkin is rich in phytonutrients like carotenoids which aid in eye/vision health, have been shown to protect against certain cancers, and improve joint health.

The beta-carotene in pumpkin, which gives pumpkin it’s orange color, has powerful antioxidant and anti-inflammatory properties. The beta-carotene is converted to vitamin A in our bodies to  support healthy skin, growth, and reproduction.

Pumpkin also contains a good amount of fiber, vitamin C, potassium, riboflavin, copper, and manganese.

The chickpeas add dietary fiber, wholesome carbohydrates, protein, manganese, folate, copper, iron, and magnesium.

Vegan Sweet Pumpkin Hummus

This Sweet Pumpkin Hummus is dairy and gluten free so it’s allergy friendly.

It’s a great dip for any fall occasion. I can see having it as a:

• tasty fall after school snack for the kiddos
• dip for a Halloween party
• healthy dessert for Thanksgiving
• afternoon snack at work when you need a pick me up
• sugar-filled alternative to dessert

This sweet pumpkin hummus can be made a few days ahead of time which can simplify things on a day or a party or when you need a quick snack. I love making a big batch of this and having it for the week.

Can’t get enough pumpkin? I feel you! Check out my other fabulous pumpkin recipes:

• Pumpkin Mac & Cheese
• Baked Pumpkin Oatmeal
• Rich and Creamy Pumpkin Pasta
• Pumpkin Vegetable Casserole

I hope you love this recipe as much as I do. If you try it, please come back and leave me a comment below with your feedback and rating.

Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it!

5 from 1 vote

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Sweet Pumpkin Hummus

This dairy-free Sweet Pumpkin Hummus is the perfect fall treat. It's easy to make and so tasty you won't believe it's actually healthy! 

Course Dessert, dip

Cuisine American

Keyword pumpkin dip, sweet pumpkin hummus

Prep Time 10 minutes

Total Time 10 minutes

Servings 8

Calories 169 kcal

Author Mary Ellen

Ingredients

• 1 can (15oz) chickpeas drained and rinsed
• 1/2 cup canned pumpkin
• 1/3 cup almond butter
• 1/4 cup maple syrup
• 1/2 TB pumpkin pie spice
• 1 tsp vanilla extract

Instructions

1. All all ingredients to a food processor and blend until smooth. 

Recipe Notes

This dip can be stored in the refrigerator for up to 5 days. 

Nutrition Facts

Sweet Pumpkin Hummus

Amount Per Serving

Calories 169 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Total Carbohydrates 21g 7%

Dietary Fiber 5g 20%

Protein 6g 12%

Vitamin A 103%

Calcium 6%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

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Mary Ellen

Mary Ellen Valverde MS CNS LDN received her Master’s degree in Human Nutrition from the University of Bridgeport. As a Certified Nutrition Specialist, Mary Ellen helps fight chronic disease through a plant-based diet and uses a functional approach to nutrition and wellness to help uncover the root cause of imbalances that may be impacting health.