Apparently, dessert hummus is now a real thing. The first time I had it was when Kyle began his dessert hummus obsession. Our Brownie Batter Dessert Hummus was an eye opener for me. The mere idea of pureed chickpeas in a dessert was initially hard to get behind – it just sounds weird, right?? However, the chickpeas add a nice layer of creaminess to the dessert hummus – AND it packs in a bunch of protein and fiber. This practically makes it a health food. Well, this is what we can use as an excuse when we eat an entire bowl in one sitting. Don’t judge.
In the Brownie Batter Hummus, the chocolate and coffee flavors were strong enough to conceal the bean-like taste of the chickpeas. To add another dessert hummus to our recipe line-up, Kyle explored adding a bit of Autumn to the mix. Pumpkin season is here, so the sugars and spices fit well into his Pumpkin Pie inspired dip. Between the pumpkin puree, maple syrup, vanilla, cinnamon and other spices, there were enough flavors to mask the chickpeas. In fact, no one that taste-tested the dip could even believe that it was a bean-based dip!
Since Kyle’s first foray into making dessert hummus, he adapted a technique from savory-hummus making courtesy of Michael Solomonov. This technique cooks the chickpeas with a teaspoon of baking soda. Simmering the chickpeas for about ten minutes in a baking soda-bath (and of course draining and rinsing them once again) really breaks down the tough, outer skins of the chickpeas, allowing them to puree more easily and resulting in a smoother, creamier hummus. This method is a win for both savory and dessert-hummus making.
Kyle initially tried making a Vegan Pumpkin Pie dip, so he utilized dairy-free yogurt in the recipe. However, after some post-recipe research he discovered that most brown sugar is not, in fact, vegan. Unbeknownst to Kyle (who constantly is educating himself in these matters), most brown and white sugars contain an ingredient known as “bone char”. So, ew. We can all now give our bags or boxes of brown sugar a bit of side-eye each time we open the pantry door. So, the alternative was to create a Dairy-Free Pumpkin Pie Dip. You can make this recipe vegan, all one needs to do is use turbinado sugar. A little more difficult to acquire, but well worth it once you dive into the dip.
The dip is delightful immediately after it is finished, however, it really benefits from a couple of hours in the refrigerator. It allows the dip to firm up a bit and gives the spices a chance to meld together and really shine through in the dessert. This dip can be served with fresh apple slices (less dessert guilt), or with GF graham crackers or gingersnaps. Though we haven’t tried them in the dip yet, vanilla wafers or even a banana would be tasty topped with this Pumpkin Pie treat. To add to both the aesthetics and the taste, Kyle topped the dip with a handful of candied pecans, just to give it that little extra kick. You can also top it with some toasted walnuts or slivered almonds, they all would add a wonderful savory crunch to this dip.
This is a great dip for just a little midnight snack or as a great addition to your Halloween party menu! Enjoy! So far, we are off to a great pumpkin season.
- 1 (15 oz.) can chickpeas, drained and rinsed
- ½ teaspoon baking soda
- ½ cup dairy free yogurt
- ½ cup dark brown sugar
- 1 tablespoon maple syrup
- 1 cup pumpkin puree
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon vanilla extract
- Dash salt
- Candied pecans or walnuts, for garnish (optional)
- To serve, apple slices, graham crackers, or gingersnaps
- In a medium saucepan, combine chickpeas, baking soda, and enough water to cover the chickpeas by 1 inch. Bring water to a boil, reduce to a simmer, and cook the mixture for 10 minutes. Remove from heat, strain the chickpeas, and rinse well under cold water.
- In a blender or food processor, combine chickpeas with the remaining ingredients and blend for 2 minutes. Refrigerate for 1 to hours to allow the dip to set up before serving. Serve with apples, gluten-free graham crackers or gingersnaps.
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