Fall…back to school, crisp air, apple picking, changing leaves and of course, pumpkin.
Oh, pumpkin, pumpkin, pumpkin. Pumpkin pie, pumpkin cheesecake, pumpkin muffins, pumpkin-flavored coffee – pumpkin is everywhere. I mean EVERYWHERE!
In fact, when I opened my local grocery store’s weekly flyer, there was a pumpkin ad on every page! Pumpkin spiced nuts. Pumpkin bisque. Pumpkin butter. Pumpkin cream sauce. Pumpkin sausage. Pumpkin hummus.
I think I did a double take. Pumpkin hummus? Pump-kin Hum-mus!
C’mon kids, get in the car. We’re going SHOPPING!
After I was sure to fill the shopping cart with many pumpkiny delights (yes, I know it’s not a word, but I’m using it for emphasis), I was ready to check out and head home and dig right into that hummus.
As I was munching, I thought, “I should make some pumpkin hummus. Hmm…what if I were to make pumpkin pie hummus?”
Hummus, a dip made out of chickpeas, that tastes like pumpkin pie?
Sooo, while the representative from the heating and cooling company arrived take a look around our home in order to prepare an estimate to upgrade our system, I got to work on creating a pumpkin pie hummus recipe.
As he inspected the furnace, attic and crawl space (ew), I measured and tasted, shouting out names of ingredients and measurements like “one teaspoon!”
Just so he didn’t think I was completely insane, I told him about the blog and explained I was testing a recipe.
I bet he didn’t know he was going to be tasting pumpkin pie hummus on this job estimate!
Needless to say, it was a winner!
If you love hummus and you love pumpkin pie, you will double love this pumpkin pie hummus!
To make it, chop pecans and toast with sprinkled cinnamon sugar.
Then rinse and drain canned chickpeas, removing the skins (if desired). I usually don’t remove the skins but I made this hummus both ways and the skinless way definitely results in a smoother hummus.
Add chickpeas, pumpkin, brown sugar, cinnamon , nutmeg and salt to your food processor. Begin by processing on low, slowly adding in sunflower oil. Scrape the sides as needed and continue to process on high until smooth and no chunks remain.
Transfer to serving bowl and top with the toasted pecans and additional cinnamon sugar.
For the ultimate pumpkin pie experience, serve with graham crackers. Mmm. The crust.
Even Greg enjoyed some with gluten-free honey grahams.
Now everyone is happy 🙂
- ¼ cup unsalted pecans, chopped
- ½ teaspoon cinnamon sugar + extra for topping
- 1 (15 oz) can no salt added chickpeas, drained and rinsed, skins removed
- 1 cup canned pumpkin
- 1 tablespoon + 2 teaspoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ¼ cup + 2 tablespoons sunflower oil
- Heat a small non-stick pan on high until very hot.
- Turn heat to medium and add the chopped pecans.
- Using a wooden spoon, stir continuously for approximately 1 minute.
- Add ½ teaspoon cinnamon sugar and continue to stir constantly for 1-2 more minutes being careful not to burn the nuts.
- Remove nuts from heat and set aside.
- Add chickpeas, pumpkin, brown sugar, cinnamon, nutmeg and salt to the bowl of a food processor.
- Begin processing on low speed.
- While processing, slowly add the sunflower oil.
- Process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing.
- Once the hummus has a smooth consistency, transfer to serving bowl and garnish with toasted pecans and additional cinnamon sugar.