Pumpkin Chocolate Chip Hummus
This recipe was updated October 2016 with new photos but it’s the same great recipe!
It’s October 1st! Dare I say the best month of fall is here. Would you agree?
If I could celebrate my birthday twice a year, I would choose to also celebrate it in October. I think I’d pick October so I could throw a huge birthday bash all themed around october and halloween goodies.
In my mind October is just too awesome of a month to only celebrate once on October 31st. So we’re going to celebrate today, October 1st, because it’s the first day of the best month.
Some of you may think I’m a weirdo being so excited about October, but I mentioned on Monday that I have been holding off posting pumpkin recipes until October.
Outside of the blog, we’ve been celebrating fall and all things pumpkin for a couple of weeks, making batches of pumpkin bread, collecting fall leaves, and indulging in the famous pumpkin spice latte.
It’s been hard to hold off sharing pumpkin recipes with you all and now that it’s the first day of October and we’re jumping head first into the pumpkin patch and will be sharing a lot of pumpkin recipes and fun halloween themed goodies.
Pumpkin recipe #1 for this fall season — Pumpkin Chocolate Chip Hummus!!!
If you’re like my husband Ryan, you might be having a hard time wrapping your head around the idea of a sweet hummus.
But it’s a real thing and it’s still made with garbanzo beans, so technically it’s a hummus.
Here’s the good news for you and me, it’s healthier! If you want something sweet to spread on your crackers, cookies, or pretzels, skip the frosting which is loaded with sugar and calories and make this fun pumpkin hummus!
Of course I added a good measure of mini chocolate chips and a little bit of chocolate sauce, I have sweet TEETH after all.
Whip up a batch of pumpkin hummus and make it the way you want (with or without the added chocolate goodness!)
- 1, 15 oz, can garbanzo beans, drained
- 3/4 cup pumpkin puree
- 2 tbsp brown sugar
- 2 tbsp cocoa powder
- 1 tsp pumpkin pie spice
- 1 tbsp olive oil + more to get the right consistency
- 1/4 cup mini chocolate chips
- chocolate sauce for topping the hummus, optional
- In a food processor, combine the garbanzo beans, pumpkin puree, brown sugar, cocoa powder, pumpkin pie spice, and olive oil. Puree the mixture, adding more olive oil to get your desired consistency.
- Transfer the hummus to a bowl and mix in the mini chocolate chips. Top with chocolate sauce if desired.
- Serve with wafer cookies, graham crackers, or pretzels.