I go through hummus like I get paid to eat it by the tub. But, hummus is expensive! It’s around $5 a tub, unless you’re lucky enough to hit a sale. So I started thinking, why don’t I make my own hummus? Chickpeas are under $2 a can (really cheap if you buy the store brand). Any other ingredients are usually common kitchen items. And the wonderful thing about making your own hummus? You can make any flavor your heart and taste buds desire.
I started looking into different hummus recipes to get the feel for it and it seemed easy enough. I went out to the store and bought a brand new food processor (yippie!) and was ready to embark on this journey. In the process of trying to decide what kind of hummus to indulge in first, I came across the concept of “dessert hummus” on Instagram. To be honest, I was very apprehensive at first – I’m used to hummus being savory. Upon seeing it multiple times, I figured it had to be good! So, with it being a beautiful fall day, I decided my first batch of hummus should be seasonally appropriate.
Original Recipe
Ingredients:
- 1 can (15.5 oz) of chickpeas (garbanzo beans)
- 1 cup organic pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Graham crackers for dipping
The measurements are definitely flexible if you want to play around with it.
Directions:
- Place all the ingredients in your food processor, starting with the chickpeas.
- Process until desired consistency is reached.
- There was a lot in the food processor at once, so it took me a while to get it down to the consistency I wanted. While processing, pause to stir the ingredients to allow everything a chance to puree. It should take about 5-7 minutes, including the pauses – time may vary depending on the food processor.
- Once ready, give it a taste test and transfer to a bowl.
- Pair with graham crackers and ENJOY!
Hoard the whole thing for yourself or share with your friends – it’s guaranteed to be a hit!
