It’s officially my favorite time of year! Pumpkin time! And not just because you get to buy one and carve it into a puuuurty jack-o-lantern, but also because you get to eat it!! (The pumpkin, not the jack-o-lantern).
Yup, yup… I love the pumpkin patches, the hay bales everywhere I look, the halloween decorations and the chill in the evening air. There’s just nothing like it! And one of my favorite recipes to make this time of year is this clean eating pumpkin hummus. The flavor is what autumn tastes like. Deliciously comforting!
THE RECIPE:
- First, if you are making your beans at home, do so. The recipe below does not include the prep time for this. I have found that a super easy way to make beans is in an Instant Pot. You can find directions for making them that way, here. If using canned beans, drain and rinse them. (And omit the salt called for in the recipe below.)
- Second, collect all your ingredients. so you have everything on hand and set up your food processor.
- Next, put all the measured ingredients into the food processor and blend until you have a smooth hummus.
- Lastly, serve with pita chips or spread over your morning toast. Easy!
- Store this in the fridge for up to one week (but it probably won’t last that long!
WHY THIS RECIPE?
Well aside from the crazy deliciousness of this pumpkin hummus, it’s actually very beneficial, health-wise too.
- Chickpeas – A great source of fiber and plant-based protein and well as iron, magnesium and calcium.
- Pumpkin – It has tons of fiber, controls blood pressure and has been said to normalize heart function. Plus, it has lots of vitamin E, B6, A, C, and iron.
- Maple Syrup – While maple is still being heavily studied, it is showing many promising benefits such as high levels of antioxidants, zinc, calcium and magnesium. It is also more nutritious than honey.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Traditional Hummus
- Clean Eating Taco Hummus
- Clean Eating Sun Dried Tomato and Olive Hummus
CLICK PLAY TO SEE THE RECIPE IN ACTION!
CLEAN EATING PUMPKIN HUMMUS RECIPE:
One of the most delicious dips for autumn! Perfect paired with cinnamon pita chips, or even spread over your morning toast. It's Autumn in a jar!
- 2 cups chickpeas (drained and rinsed if canned - low sodium or homemade is best)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 tbsp. pumpkin pie spice (no sugar added)
- 1/8 tsp. salt (only if using homemade beans - omit for canned beans)
Place all ingredients in a food processor. Blend until smooth (about 3-4 minutes).
Serve over toast or with pita chips.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe updated 6/12/18.
Kim Danger says
October 6, 2014 at 8:52 amThis is the time of year when pumpkin gets added to everything! I always think of pumpkin as good in sweet dishes, but savory is good too. My favorite is pumpkin ravioli! Yummy!
The Gracious Pantry says
October 6, 2014 at 8:57 amKim – Yes! I love it with deep-fried sage. Not the healthiest choice, but dang it’s good!
Christine Rodriguez says
October 8, 2014 at 2:29 pmOMG! I made this for a visit with a friend (didn’t have pumpkin, substituted left over sweet potato) and YUM! This will be my go-to dip recipe for the holidays for sure! Thanks!
The Gracious Pantry says
October 8, 2014 at 6:14 pmChristine – Fantastic! Glad you liked it!
Jeni says
October 10, 2014 at 10:10 amTHIS loos like a recipe I am definitely going to try! YUMMM!
The Gracious Pantry says
October 10, 2014 at 10:48 amJeni – I hope you enjoy it! 😀
Simply Shannon says
October 12, 2014 at 7:38 pmWhat are the blue chips along with the hummus? I’m trying to switch over my kiddos to a “better” chip. Thanks!
The Gracious Pantry says
October 14, 2014 at 11:38 amSimply Shannon – They are not completely clean, but with a kid in the house, it’s hard not to have some chips. So I get organic, gmo-free, blue corn chips at Whole Foods. The brand is “Garden of Eatin'”
kristi says
October 16, 2014 at 4:46 amWhere can I find pure tahini?
The Gracious Pantry says
October 16, 2014 at 9:50 pmKristi – Many stores carry it. I know Whole Foods has it. You can also make it. I have a recipe here on my blog for tahini sauce. Works about the same.
Sarah says
November 5, 2014 at 5:35 amI love pumpkin and LOVE hummus, not sure why I am so hesitant to try this but giving it a shot tonight! I’ll let you know how it goes 🙂
Thanks!
Sarah
The Gracious Pantry says
November 5, 2014 at 10:45 amSarah – Please do! It really was very much like regular hummus. I promise. 🙂
Debbie P says
December 3, 2014 at 9:01 pmI love hummus. This is a fun twist on the classic recipe!
Megan Hayward says
December 4, 2014 at 11:53 amI LOVE ANYTHING PUMPKIN! WHAT A GREAT WAY TO INCORPORATE PUMPKIN WITH SOMETHING ELSE SO YUMMY!
The Gracious Pantry says
December 4, 2014 at 2:01 pmMegan – Thanks! I hope you like it! 🙂
Sara says
December 26, 2014 at 6:43 amWhat is clean that I can dip into hummus? I usually use crackers or chips. Sometimes I’ve used cucumber but that is not my favorite. What does everyone else use?
The Gracious Pantry says
December 26, 2014 at 10:40 amSara – Ak Mak crackers are clean and very good with hummus. I believe the “Mary’s Gone Crackers” brand also has a clean variety and they are pretty good. You could also bake your own sweet potato chips.
Katie says
June 2, 2015 at 5:00 pmI’m so excited to try this!!!! I used to work at a very nice restaurant in Decorah, Iowa and we featured a different hummus every week. My all time favorite was called a pumpkin maple hummus, it tasted like desert soooooo yummy!!! I can’t wait to try your recipe!!!!
Thank you
The Gracious Pantry says
June 3, 2015 at 8:05 amKatie – Awesome! This is definitely a savory dish though. You may want to add some honey and change the spices if you are looking for something more like dessert. Enjoy!
Nicole Kraakman says
June 16, 2015 at 8:21 pmoh my goodness this looks so yum. Plan on trying it this weekend 🙂
The Gracious Pantry says
June 17, 2015 at 6:24 amNicole – I hope you enjoy it!