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!
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!
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
-
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.
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Baked Pumpkin Oatmeal
Snickerdoodle Cookie Dip
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
Randi Tisdall says
I really love how you upgraded traditional tahini to almond butter in this! Looks so yummy- I can’t believe it’s fall already!
Mary Ellen says
Thanks Randi! yes, fall is here and I’m loving it!
Elena says
I followed your recipe to prepare a dessert for Thanksgiving and all the guests were amazed by how sweet it was. I am preparing it again for a work potluck 😉 Thanks for sharing this recipe. I love pumpkin and I have a sweet tooth, so perfect combination!
Mary Ellen says
I’m so glad everyone has been liking the hummus, Elena! Thanks for letting me know, that made my day!
Nichole Carter says
This looks so yummy! Definitely going to be making it! One question- on the nutrition facts, it shows per serving, but doesn’t say how many servings. So is the nutrition information for the whole recipe?
Mary Ellen says
Hey Nichole! There’s 8 servings (I actually really wish it was for the whole recipe as I’d like to eat a bowl of it in one sitting). You can see the servings listed in the recipe to the left of the picture. I know it’s hard to see there sometimes. I hope you enjoy!