Skeptical that hummus can be dessert? I don't blame you, because I was, too. But the first time I blended up some of this pumpkin hazelnut dessert hummus, I became a believer. This healthy dip tastes just like pumpkin pie, without all the heavy cream, eggs, and buttery pie crust. For anyone who is looking for a Thanksgiving dessert that is quick, healthy, and accommodates dietary restrictions, this recipe is the ONE.

A bowl of pumpkin dessert hummus is surrounded by a spoon, cinnamon pita chips, apple slices, ginger snap cookies, and chopped hazelnuts.

I created this recipe with my vegan friends in mind, especially the friend who always reminds me that "vegans eat before they arrive." As someone who loves to feed people, this never sits well with me. I can't always make a separate meal for the one vegan in the group, but I resolved to always have plenty of vegan options available for her when she comes to my house to eat. Including dessert!

Dessert hummus is definitely a new concept in the food world, and one that took me a while to warm up to. But even though this healthy dessert recipe is loaded with fiber and vitamins, low in fat and sugar, and gluten-free, dairy-free, and vegan, every single person who has tasted it absolutely loves it. It's delicious scooped with apple or pear slices, ginger snaps, or cinnamon-dusted pita chips.

Why you'll love this pumpkin dessert hummus

It's super quick and easy! 20 minutes start-to-finish using pantry staples. Just plop everything in a food processor and you are good to go.
Gluten-free, dairy-free, and vegan. This pumpkin hummus is a great holiday dessert when you have guests who are health-conscious or who have dietary restrictions.
High in protein and fiber, low in sugar. A bit of pure maple syrup is all that is needed to make this healthy dessert recipe as sweet as pumpkin pie.

Cultural note: This sweet pumpkin hummus is inspired by Middle Eastern hummus but isn't traditional-the hazelnut butter replaces tahini for a decidedly Western twist. I share it with gratitude for the dish's origin and encourage you to try a classic hummus recipe from an authentic creator with Middle Eastern roots.

Ingredients and substitutions

Ingredients for pumpkin dessert hummus include garbanzo beans/chickpeas, hazelnut butter, maple syrup, kosher salt, cinnamon, nutmeg, ground ginger, vanilla extract, and pumpkin puree. Toasted hazelnuts are optional for topping.

Pumpkin puree: Libby's Pumpkin Puree is the standard and works fine in this recipe. If you can find Farmer's Market Pumpkin Puree, it contains less moisture and produces a better consistency.
Chickpeas: I prefer a softer canned chickpea for hummus, such as Goya Prime Premium Chickpeas.
Maple syrup: Always use pure maple syrup. Log Cabin won't cut it in this case. Hint: Cost Plus Worldmarket often has travel-size maple syrups available that should be enough for this recipe.
Hazelnut butter: I used Justin's hazelnut & almond butter. It produces a creamy, nutty hummus, and comes in single-serve sizes. Two packets is perfect for a single batch of dessert hummus. I also tried Nuccolato, which is a keto-friendly version of Nutella. It made the hummus a little less creamy, but my taste testers loved it just as much.
Kosher salt: It may seem a little strange to add salt to this recipe, but it serves to balance out the sweetness. I use Morton's kosher salt.
Cinnamon, nutmeg, and ground ginger: Traditional spices make this dessert hummus taste just like pumpkin pie.
Vanilla extract: A bit of vanilla improves the flavor profile of the hummus. If you don't have any on hand, you can leave it out.
Hazelnuts: Chopped hazelnuts are optional for topping your hummus just before serving.

Tips for the perfect pumpkin hazelnut dessert hummus

For the very creamiest hummus, cook your own chickpeas. I wrote the recipe with canned chickpeas in mind because they are convenient, but if you have the time and the inclination, cooking your own chickpeas always makes the best, creamiest hummus. I cook them (without the bay leaf, garlic, or onion) using this technique for cooking dried chickpeas from Inspired Taste.

Be aware that sodium levels vary between chickpea brands. Some may require an extra pinch or two of salt to taste right. If you make your own, you may need as much as ½ teaspoon more of salt. Always start with the amount called for, and add slowly from there.

Moisture levels vary between brands of canned pumpkin. If your hummus is watery, you can add up to ¼ cup more of garbanzo beans or a few tablespoons more of hazelnut butter.

A bowl of pumpkin hazelnut dessert hummus is shown topped with chopped hazelnuts and ground nutmeg. It is served with apple slices, ginger snap cookies, and cinnamon sugar pita chips.

Prep-ahead and storage recommendations

Pumpkin hazelnut dessert hummus can be made ahead and will keep in a sealed container in the refrigerator for 3-5 days. Add toppings/garnish just before serving.

Did you try this recipe?

If you try this pumpkin dessert hummus, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow followers and cooks.

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A bowl of pumpkin hazelnut dessert hummus is shown topped with chopped hazelnuts and ground nutmeg. It is served with ginger snap cookies for scooping.

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5 from 4 votes