This pumpkin spice dessert hummus is both a trick and a treat!
This recipe is as last-minute Halloween as I can get. I’ve been procrastinating on writing this blogpost but then my self-assigned deadline of October 31st is approaching faster than my brain can string together sentences. Might come back later to redo the photos because I’m not 100% satisfied with them. But for now this’ll do. I’ll keep this short ‘n sweet and tell you that this is the perfectly shareable dessert for all fall parties.
Don’t be alarmed that you’re eating beans for dessert! It isn’t so strange to me because so many Chinese desserts involve beans. Red bean paste, mung bean soup… I find it amusing that after a huge multi-course Chinese dinner that they serve us a bowl of beans as dessert. Sooooo filling.
This is by no means an authentic hummus, in fact I’m hesitant to even call it hummus. But dessert hummuses (hummi? what is the plural term?) are creeping their way into grocery stores and people are obsessed! I’m going to tell you now that it is so much cheaper to make it yourself! Instead of paying $5 for a tiny tub that would take you 4 spoonfuls to finish, you can make an entire litre of hummus for less than that. If you’re thinking that you cannot finish a litre of hummus, then you haven’t had good hummus yet. Just kidding, you might need to enlist the help of a few friends to clear this pumpkin spice dessert hummus.
Trick your non-health nut friends into eating beans and vegetables for dessert. Just tell them it’s a pumpkin cookie dough dip and see how they react. I love introducing friends to new ways of enjoying common foods. Thought chickpeas were only good for stews? Think again. Pumpkin is only good in pie? I argue otherwise.
Have a fun Halloween and tell us what you’ll be dressing up as! We have a hilarious DIY group costume planned. Comment below and follow us on Instagram if you want to see it!
- 2 cups (540mL can) chickpeas, rinsed
- ¾ cup pumpkin puree
- 3 tbsp maple syrup
- 2 tsp ground cinnamon
- ¼ tsp each ground nutmeg, cloves
- ¼ tsp baking soda
- ½ tsp sea salt
- ¼ cup almond butter
- 1 tsp pure vanilla extract
- ⅓ cup chocolate chips
- Blend all ingredients, except chocolate chips, together until smooth. Adjust sweetness and spices as desired.
- Add chocolate chips and pulse a few times to combine.
- Store in the refrigerator until ready to serve. Serve with apple slices, graham crackers and any other fun dippers.
Recipe adapted from our Chickpea Cookie Dough
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