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    Home » Recipes » Desserts

    Published: Sep 4, 2018 · Modified: Mar 26, 2021 by Mary Ellen Valverde | VNutrition · THIS POST MAY CONTAIN AFFILIATE LINKS · AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Sweet Pumpkin Hummus {dairy & gluten free}

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    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!

    Jump to:
    • What's a Sweet Hummus?
    • Pumpkin Nutrition
    • A Great For Fall Festivities & Kids
    • Other Fall Recipes You'll Enjoy
    • 📖 Recipe
    • 💬 Reviews

    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).

    Sweet Pumpkin Hummus

    Pumpkin 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.

    Sweet Pumpkin Hummus

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

    A Great For Fall Festivities & Kids

    This Sweet Pumpkin Hummus is dairy and gluten-free (and the almond butter can be subbed with a seed butter) 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.

    Other Fall Recipes You'll Enjoy

    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.

    📖 Recipe

    Sweet Pumpkin Hummus

    Author: Mary Ellen Valverde | VNutrition
    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! 
    5 from 3 votes
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    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert, dip
    Cuisine American
    Servings 8
    Calories 169 kcal
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    Ingredients
      

    • 1 can (15oz) chickpeas drained and rinsed
    • ½ cup canned pumpkin
    • ⅓ cup almond butter (can sub sunflower seed butter or tahini)
    • ¼ cup maple syrup
    • ½ TB pumpkin pie spice
    • 1 tsp vanilla extract

    Instructions
     

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

    Notes

    This dip can be stored in the refrigerator for up to 5 days. 
    You can make it a few days ahead of time which can simplify things on a day or a party or when you need a quick snack.

    Nutrition

    Calories: 169kcalCarbohydrates: 21gProtein: 6gFat: 7gFiber: 5gVitamin A: 5150IUCalcium: 60mgIron: 2.5mg

    PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

    Tried this recipe?Leave a comment and ⭐ rating below or tag @v.nutrition on Instagram with the hashtag #vnutritionandwellness
    Mary Ellen Valverde | VNutrition

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen's recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

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    Comments

    1. Nichole Carter says

      September 13, 2019 at 12:25 pm

      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?

      Reply
      • Mary Ellen says

        September 13, 2019 at 12:36 pm

        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!

        Reply
    2. Elena says

      December 06, 2018 at 12:29 pm

      5 stars
      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!

      Reply
      • Mary Ellen says

        December 06, 2018 at 1:36 pm

        I'm so glad everyone has been liking the hummus, Elena! Thanks for letting me know, that made my day!

        Reply
    3. Randi Tisdall says

      September 06, 2018 at 10:34 am

      5 stars
      I really love how you upgraded traditional tahini to almond butter in this! Looks so yummy- I can’t believe it’s fall already!

      Reply
      • Mary Ellen says

        September 11, 2018 at 12:09 pm

        Thanks Randi! yes, fall is here and I'm loving it!

        Reply

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