Pumpkin Pie Hummus

Have you ever had a sweet hummus? If not, try this! It's Fall festive, and perfect for breakfast or snack and packed with antioxidants and fiber. Whip this up for your next potluck with crackers or fruit and pleasantly surprise your friends about sweet hummus!

Yields: 6 oz
Time: 10 active, 30 inactive

1/2 cup raw cashews soaked (then drained) overnight or for 30 minutes
1 tbsp tahini
1 tbsp almond butter
1 tbsp hemp seeds
1 tbsp coconut flour 
1 date, softened or 1 tbsp maple
3 tbsp pumpkin  

2 tbsp cacao nibs (or chocolate chips)
Dash of Vanilla
Dash of Sea Salt
Dash of Pumpkin spice 


  1. Blend cashews in food processor until powdery (or starts to become creamy).
  2. Add tahini, almond butter, date, and pumpkin purée and blend until creamy
  3. Add hemp seeds, coconut flour, vanilla, sea salt, and pumpkin spice and continue to blend until creamy and smooth hummus texture forms
  4. Transfer to a serving dish and top with cacao nibs (or chocolate chips)


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