This pumpkin hummus is very easy to make and is the perfect fall appetizer!
Alright friends, today is all about food and fall food at its best! We are talking delicious fall appetizers and I am joining Kristen at Ella Claire as we share some fun recipes for the season! I am showing you how to make a VERY easy pumpkin hummus dip. It is made with whole food ingredients and is on the sweeter side, so it pairs perfectly with salty crackers, fruit and carrots (although some graham crackers or cinnamon chips would be delicious too)!
Here is what you will need and how I made this easy dip…
- 1 can of garbanzo beans with the liquid from the can.
- 1 cup pumpkin puree (just plain pumpkin, no spices added)
- 1 tbsp. vanilla extract
- 1 tsp. ginger spice
- 1 tsp. clove
- 1 tsp. cinnamon
- 4 tbsp. date sugar (or regular sugar if you prefer)
- 1/3 cup of cashew cream (or almond, cow’s cream etc…)
Now comes the easy part…
Simply blend all the ingredients together at the same time! If your dip is a bit too stiff, you can just add a tbsp. of the cream/milk at a time until it is the consistency you want.
You will need to refrigerate your hummus dip until it is nice and cool. While I waited we made some almond crackers to go with the dip.
And while those baked in the oven, we assembled our marble tray of whole food treats. Isn’t nature just so beautiful?! Fruit honestly amazes me and clearly I have gone a little overload with pictures here. I couldn’t resist all the prettiness…
When you are ready to serve your guests you can just put your pumpkin hummus in a bowl and have it placed amongst all the dipping options.
These crackers are so so good by the way! They taste like cheeze-its to me and since I can not have those anymore, these crackers make me very happy ;)… It would be fun to have a herbed option to go with this dip or one with some dried fruit too!
Sliced apples and pears were an obvious choice to enjoy dipping. I like to slice them this way as I think it is really elegant (you would want to make sure your guests don’t eat the seeds though, haha).
And just look at these colorful carrots! My kiddos gobbled those up quickly, so they must be good!
This was such a fast recipe to make and looks like more effort than it really is!
I love appetizers like this that can be enjoyed little by little and are stress free for those hosting.
I think it is safe to say that dips are always a hit at the party and hopefully this sweet one won’t disappoint! It is kind of like having a creamy pumpkin pie on your cracker or fruit.
Everyone here agreed when it was time to taste test and even Wesley thought he was getting a sample too ;).
For more fall inspiration recipes check out my Pumpkin Sugar Cookies
Thanks so much for stopping by you all and please don’t forget to go and visit these beautiful, yummy recipes down below!
Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C’s | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design
Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home
Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner
Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams