Pumpkin Hummus – Dip it or Spread it!

It’s only the beginning of September and I’ve already made quit a few posts using Fall flavors and I’m not about to stop. Today I had a hankering for a sweet pumpkin dip. I wanted it to be light and fluffy – not too dense so I opted out of grinding up nuts and using that as a base. Finally, I landed on BEANS (sorry to all my paleo followers) and made the most epic pumpkin hummus protein dip or spread…



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Get 30% OFF all PEScience products (including this Snickerdoodle Protein Powder used in this recipe) by entering code PBCHOCO at checkout.





Pumpkin Hummus – Dip it or Spread it!

Yield: about 20 servings

Serving Size: about 1 tablespoon

Calories per serving: 16

Fat per serving: 0g

Carbs per serving: 2g

Protein per serving: 2g

Pumpkin Hummus – Dip it or Spread it!


  • 1 box or can garbanzo beans
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 5 tbsp. unsweetened almond milk
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. sugar-free maple syrup or sticky syrup of choice
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice


  • Rinse your beans thoroughly. Rube them between your hands to remove the skins. This can be tedious but totally worth it.
  • Once all skins are removed, place the beans in a food processor or high performing blender with the pumpkin puree until smooth.
  • Add remaining ingredients and continue blending until all ingredients are incorporated.
  • Enjoy as a dip or spread.

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