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Pumpkin Spiced Hummus

Pumpkin Spiced Hummus

It's pumpkin spice season…yes, the time of year when…poof!...everything seems to get pumpkin spiced…among the cookies and the lattes are the less obvious pumpkin spiced goodies – like gum, vodka, and margarine.

I have two rules when it comes to pumpkin spiced things:

  1. It should have some actual pumpkin in it. Way too many of the pumpkin spiced goodies out there have no actual pumpkin, they are just flavored to taste like pumpkin. Avoid things that are just artificially pumpkin flavored, but have no actual pumpkin in them. Pumpkin is actually very nutritious – pumpkin is rich in fiber and beta carotene which boosts the immune system and our eye health. So when you are geting pumpkin spice – it should be made with real pumpkin. Not just something that is made to taste like pumpkin. Go for the real stuff only!!

  2. It should not be loaded with sugar or artificial sweeteners. A LOT of pumpkin spice products are loaded down with tons of added sugars, and watch out for those “sugar free” versions – which may use chemical sweeteners that are just as bad (or worse) than sugar. Sugar lowers our immune system and packs on the pounds.

With pumpkin spice everywhere – It peaks the question – is everything better pumpkin spiced? Like does pumpkin spiced hummus sound good?

At first glance, pumpkin spiced hummus doesn’t sound too yummy, but I decided to give it a whirl, and decided that it is decidedly delicious!!

The cool thing about pumpkin, is you can go more savory, or sweet. For this hummus recipe, I decided to go more on the sweet side, to make more of a dessert hummus (yes, dessert hummus is a thing), but I think I will try a savory version next time.

Give this a try and let me know what you think! I know it sounds kinda weird, but it really is good!



  • 1 can of chickpeas – drained and rinsed (or you can prepare your own from dry, soaked and cooked beans)

  • 3/4 cup pumpkin puree (can be from a can)

  • 4 Tablespoons of coconut milk

  • 2 teaspoons of coconut oil (melted)

  • 2 Tablespoons of apple sauce

  • 1/2 teaspoon of high quality unprocessed salt

  • 2 teaspoons of vanilla extract (I used alcohol free for this)

  • 2 teaspoons of Lakinto (or you could sub maple syrup or stevia)

  • 2 scoops of vanilla vegan protein powder (I used Warrior Blend)

  • 2 teaspoons of Ceylon cinnamon

  • 1.5 teaspoons of pumpkin pie spice


  1. Drain and rinse chickpeas.

  2. Put into a food processor with the coconut milk and apple sauce – process until smooth.

  3. Add in the rest of the ingredients.

  4. Taste and adjust.

  5. Serve with sliced apples, pita or graham crackers.

  6. Store in refrigerator for up to 2 days.

Recipe created by Nutritionist and Author Sara Vance. All right reserved.

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