Pumpkin Pie Hummus Recipe
Prep time
Total time
Recipe type: Snack
Phase: 3
Serves: 4 servings
  • ½ cup pure pumpkin purée
  • 1 - 15 oz can chickpeas
  • 2 tbsp creamy almond butter
  • 2 tbsp pure maple syrup
  • juice squeezed from ¼ of a fresh lemon
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • ¼ tsp salt
  1. Open the can of chickpeas, pour out the liquid into a container and place the chickpeas into a food processor (or blender).
  2. Add ¼ cup of the liquid drained from the chickpea can into the food processor (save the rest of the liquid for use in another recipe).
  3. Add the almond butter, maple syrup, lemon juice, pumpkin spice, vanilla extract and salt into the food processor and power on to blend until everything is well combined and smooth.
  4. Enjoy!
Store pumpkin pie hummus in a sealed container in the fridge for up to 1 month.
Recipe by Lean Green DAD® at https://www.leangreendad.com/2019/05/26/pumpkin-pie-hummus/