Pumpkin Pie Hummus


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  • One 15.5-ounce can chickpeas, drained and rinsed
  • 2/3 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1/3 cup plain Greek yogurt
  • ¼ cup honey or maple syrup
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon cinnamon


  • Rinse and drain chickpeas, then boil in a covered pot for 10 minutes. Drain and allow to cool slightly.
  • Layer pumpkin puree, Greek yogurt, maple syrup or honey and spices into a blender or food processor. Blend until combined.
  • Add chickpeas. Blend until smooth and creamy.
  • Let cool. Serve with apple or banana slices, whole grain pita chips or whole wheat toast. Store leftovers in an airtight container in the fridge for 3 – 5 days.

Healthy Tip: Got picky eaters? Make this treat more ap-peeling by slicing your apples, bananas or toast into fun shapes!

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