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Have you tried dessert hummus? If you haven’t, I strogly recommend it. The first time I even heard of this concept was a few years ago on a Shark Tank episode. My mind was blown! I love any dessert that I can feel less guilty about while still tasting like I am indulging. This Pumpkin Pie Dessert Hummus does exactly that. With the addition of pumpkin puree, pumpkin pie spice and cream cheese – this dessert hummus is super creamy, full of fall flavors and you’ll want to eat it by the spoonful!
What is Dessert Hummus and is it Healthy?
Typically speaking, dessert hummus is considered a pretty healthy treat alternative. It’s bean-based so you get lots of fiber and some protein, making them filling and still satisfying. Dessert hummus can often be grainy and doesn’t really sell the dessert vibes. It can still taste a lot like beans. In this recipe, we are making a luxurious, ultra-silky version of hummus which starts with boiling the chickpeas in water with baking soda.
You can use this same method and base recipe and create a world of different flavors. You can swap out the pumpkin puree, add some mollases and make a gingerbread hummus. Or, go for peanut butter and chocolate chips and make a cookie dough dessert hummus. The options are endless and it’s a great alternative to a regular dessert when you get those late night cravings.
How to Make Pumpkin Pie Dessert Hummus?
Instructions
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Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds until they are cool. Pat dry.
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Fill a small glass with filtered water and add several ice cubes to make the water ice cold. Set aside
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In a food processor or blender, add the cooked and cooled chickpeas, strained pumpkin puree, sugar, puree, salt, pumpkin pie spice and cinnamon. Blend on high and as it’s blending, drizzle in three tablespoons of ice-cold water + two ice cubes through the top of the processor. Stop and scrape down the sides, then add the cream cheese and blend until smooth.
What Are The Best Things to Dip into Pumpkin Pie Dessert Hummus?
- Pie crust cutouts
- Nilla wafers
- Biscoff cookies
- Pizelles or waffle crisps
- Apple slices
- Graham crackers or graham cracker sticks
- Cinnamon & sugar pretzel thins or pita chips
- Eat it straight up with a spoon!
Can I substitute ingredients to make this low-sugar?
Yes! Yes! Yes! I am a huge fan of Swerve products and their granulated sugar substitute does an amazing job of sweetening without a gross aftertaste. I have tried this in the past with my gingerbread hummus and it was delicious. You can swap it 1:1 ratio for the coconut sugar I have listed below.
The reason this recipe calls for coconut sugar is because it dissolves into the ingredients better than granulated sugar and brown sugar. Coconut sugar doesn’t need heat to dissolve, making it the perfect sugar for dessert hummus. You can also use maple syrup or agave in a pinch!
Looking for more recipes to make? Check these out:
Entenmann’s Devil’s Food Donuts Recipe
Dairy Queen Peanut Buster Parfait Copycat Recipe
The Travis Scott Burger McDonalds Copycat Recipe
30-Minute Zuppa Toscana Olive Garden Copycat Recipe
KFC Chicken Little Copycat Recipe
The Best Ever Disney Dole Whips Copycat Recipe
I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments
Pumpkin Pie Dessert Hummus
Equipment
- Food processor or blender
Ingredients
- 1 15 oz. can garbanzo beans or chickpeas drained and rinsed
- 1/2 tsp baking soda
- 2/3 cup canned pumpkin puree, strained through a cheesecloth or paper towels to remove liquid not pumpkin pie filling
- 1/2 cup coconut sugar maple syrup or agave can also be used or Swerve can be used for substitute
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/3 cup cream cheese softened
- Dippers - pie crust cutouts, biscoff cookies, nilla wafers, pretzels, etc.
Instructions
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds until they are cool. Pat dry.
- Fill a small glass with filtered water and add several ice cubes to make the water ice cold. Set aside
- In a food processor or blender, add the cooked and cooled chickpeas, strained pumpkin puree, sugar, puree, salt, pumpkin pie spice and cinnamon. Blend on high and as it's blending, drizzle in three tablespoons of ice-cold water + two ice cubes through the top of the processor. Stop and scrape down the sides, then add the cream cheese and blend until smooth.
This looks so yummy! We make dessert hummus at home all the time but I never thought about pumpkin pie flavor! Genius.
Brittany
http://www.bonvoyagebrittany.com/
Yay! Thanks, Brittany 🙂 Let me know if you try it