Pumpkin Pie Hummus
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Did you know that October is spooky season and also national pumpkin month? Pretty fitting, right? I have loved pumpkin and the pumpkin pie spices that equal happiness in my book since I was about eight to ten years old. Each year for my birthday (mind you mine is in May) my mom let me pick what type of cake I wanted. According to my sisters, I tortured them for years because I always asked for pumpkin pie! Can’t help it, it’s my favorite!
Developing a pumpkin pie hummus was a no brainer for me because one, I love hummus and two, it’s nourishing me longer than regular pie would so I can use it as a more sustaining snack/meal. It’s sustaining because there’s two sources of fiber (the pumpkin and the chick peas) and I usually pair it with a variety of carbohydrate or protein based foods. If you’re not a hummus fan, don’t leave yet! I might have some other ideas for using hummus that would surprise you below.
There’s more than one way to eat hummus…
You betcha! It’s not just a dip for cold carrots or celery, there are tons of ways to enjoy it. Like I said above, this one in particular has fiber from two sources and fiber is a nutrient that can help us feel full and keep our digestive system regular. While I completely support eating this recipe with a spoon, here are some other potential foods to pair it with:
- Crackers – any kind but I found sweet potato crackers recently that were truly excellent
- Graham crackers – for something a little sweeter
- Vanilla wafers – even sweeter!
- Vegetables – you could dip any veggie in this that sounds good to you but…
- Fruits – Sliced apples, pears, or grapes are extra yummy with this hummus
- Bagels – my favorite right now is the cranberry harvest bagel from Aldi with this hummus on top
- Tortilla wraps – whether with veggies, greens, cheese or deli meats
- Waffles – toaster oven or fresh this is delicious on a classic waffle
- Toast – it’s not just for butter, peanut butter, or jam!
- Dark chocolate – ok, this could be a stretch but I love dark chocolate pieces dipped in this hummus!
See? There are tons of ways to use hummus and while I was thinking of my pumpkin pie hummus below, there’s an endless world of flavors out there for hummus and for its uses. I’ve even mixed in roasted red pepper hummus with shredded chicken and the flavor was excellent! One last thing to note, this hummus requires zero tahini. While the ground sesame seeds (that’s what tahini is) can add smoothness and is traditionally in hummus, I find it to be an expensive product I always end up wasting. I never use it when making hummus and I’m glad I’m not longer throwing away half a bottle of it!
Pumpkin Pie Hummus
- 1 can chick peas / garbanzo beans, drained and rinsed can use cannellini beans instead of desired
- 1 cup canned pumpkin *come back to this post or read below for more ways to use your left over pumpkin
- 1 tsp pumpkin pie spice
- 2 tbsp avocado or olive oil *can also use canola
- 2 tbsp brown sugar
Drain and rinse your beans
Put everything into your mixer, blender, or use an immersion blender to get it nice and creamy
Enjoy and don't throw away the rest of your canned pumpkin!
Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @The.Intuitive.Kitchen.RD
Using leftover canned pumpkin
Here are a few other recipes of mine you could use for the leftover pumpkin: Pumpkin Maple Energy Bites, Pumpkin Cream Cheese Dip, or these Banana Pumpkin Muffins. Another few ways to use it could be to add it to overnight oats (or regular oatmeal), throw some in with your next batch of chili (freeze it if you’re not making chili soon), or look up a sauce possibility for pasta.
Pumpkin was Lincoln’s first food he ate! So if you have kids, you could try and serve it from the can, warmed up with spices, or mixed into something they love. We still throw it in mac and cheese quite often!