Pumpkin Pie Dessert Hummus
A healthier and super easy alternative to a holiday dessert, this Pumpkin Pie Dessert Hummus is super creamy and full of classic pumpkin pie flavors!
Servings: 6 servings
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.
Notes
Serve with a variety of dippers like pie crust cutouts, nilla wafers, biscoff cookies, pizelles or waffle crisps, pretzels or any other item you prefer.