Pumpkin Pie Hummus for a Healthy Halloween Treat!

Like so many other plant-based eaters, I love hummus! Hummus on my potato waffles, hummus with veggies, a thinned out hummus for a sauce over my buddha bowls.

Hummus is a plant-based staple for so many because it's convenient, versatile and a great source of protein!

A basic hummus recipe is usually made of chickpeas, tahini, olive oil, lemon juice, and spices. Want to know how you can make it without oil? Check out my post: How To Make A Basic Oil-Free Hummus.

If you eat it a lot, it's fun to make variations and add give your hummus some flare! So I decided to amp up the flavor and create an autumn-inspired take on the traditional hummus.

Well at this time of year, what better way to give it a makeover than adding pumpkin! Pumpkin has a wholesome, mild sweetness that is not usually seen in hummus, but it's surprisingly delicious!

There are so many Halloween-inspired baked goods, candy and other sweets on the grocery store shelves, in the office breakroom, at school, etc. that I wanted to create something that felt like a treat but that was more nutritionally balanced and health-promoting.

So I give you this Pumpkin Pie Hummus to fully enjoy during this decadent season!

I like to serve it with sliced apples and pears. You could also dip veggies, like cucumber and bell pepper.

Want more of my delicious pumpkin recipes? Try my Hearty Pumpkin Curry with Chickpeas, Sweet & Sour Pumpkin, or Pumpkin Cheesecake with Cranberry-Orange Syrup.

If you like these recipes, don't hesitate to tell others about what we're cooking up at The Culinary Gym! Spread the word that healthiest meals can be the tastiest meals!

Pumpkin Pie Hummus

By Chef Katie Mae

Makes 2½ cups | Ready in 5 minutes | Stores 10 days in fridge

INGREDIENTS

• ¾ cup water
• 1½ cups cooked garbanzo OR cannellini beans (14 oz can, drained and rinsed)
• 1½ cups unsweetened pumpkin puree
• ¼ cup unsweetened shredded coconut, divided (optional)
• 1 tablespoon orange juice OR 3 Medjool dates, pitted (optional)
• 1½ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract OR ½ vanilla bean
• ¼ cup pecans, toasted and crumbled (optional)

DIRECTIONS

1. Add the water beans, pumpkin puree, 3 tablespoons shredded coconut, juice or dates, and pumpkin pie spice to a high-powered blender. Blend until creamy. This may take a couple of minutes, so if necessary give your blender a break to prevent it from overheating.
2. Transfer the hummus to a serving dish. Garnish with remaining shredded coconut and crumbled pecans.

CHEF'S NOTES

None are used in large amounts, but still, I want to highlight that the coconut, pecans, and juice/dates are optional ingredients. If you want a fat-free hummus, leave out the coconut and pecans. If you want an unsweetened hummus, leave out the juice/dates.