Pumpkin Pie Hummus

Pumpkin pie hummus garnished with pecans, dried cranberries and cinnamon sticks

Creamy, good-for-you Pumpkin Pie Hummus.  Perfect for dipping apples, pears, and bananas.



For the dried garbanzo beans (see note using canned garbanzo beans)

  • 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
  • 68 cups water (enough to cover the beans by about 2 inches)

For the Pumpkin Pie Hummus

  • 1 ½ cups cooked garbanzo beans (or 1 (15-ounce) can low-sodium chickpeas/garbanzo beans, rinsed and drained)
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • 2 tablespoons almond butter or tahini
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt

Optional garnish:  Chopped roasted pecans, dried cranberries, or mini chocolate chips

For serving:  Apple slices, banana slices, graham cracker sticks, etc.


For the garbanzo beans

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for hummus and cookie dough).
  3. When cooking is complete, use a natural release.

To make Pumpkin Pie Hummus

  1. Strain and rinse 1 ½ cups of garbanzo beans.
  2. Place beans in a food processor.  Add pumpkin puree, maple syrup, almond butter, vanilla extract, cinnamon, pumpkin pie spice, and kosher salt. 
  3. Blend until mixture is very smooth, stopping to scrape it down 1 – 2 times if needed.  Taste and add extra maple syrup and water if a sweeter or looser hummus is desired.  You want it to be thick/creamy, but still thin enough to dip into.
  4. Serve in a bowl with a side of fruit and graham crackers for dipping.
  5. Store leftovers in the refrigerator for up to 7 days.


  • 1 pound of homemade garbanzo beans is more than you’ll need for this recipe.  Refrigerate leftovers in a little bit of the cooking liquid or freeze in 1 ½ cup portions so they can be used for future batches of hummus. 
  • A 15-ounce can of garbanzo beans can be used in place of homemade.  Plan on extra blending time with canned beans to make it extra smooth.
  • The pecans are a must-have garnish for me, but the dried cranberries and/or chocolate chips are also delicious.
  • The hummus will thicken once chilled, so I suggest making the hummus slightly thinner than you think you want it.  This makes it a lot easier to dip into with fruit and crackers.

Keywords: Dessert Hummus, Pumpkin Pie Hummus, Healthy Hummus