This Chocolate Pumpkin Hummus Recipe Is:
- A Healthy Fall Snack
- High Protein
- Loaded with Fall Flavor
- Vegan, Gluten Free, and SO Good!
A No Cook Pumpkin Dessert Recipe That’s Perfect for Fall
This no-cook pumpkin hummus dip is a quick and simple recipe. I love a good no-cook dessert for those days when I’m not feeling like standing around the stove, or for warm fall when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here! This dessert comes together in about 5 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a healthy treat ready in no time. And very little to clean up afterwards… an added bonus!
What’s In This Chocolate Pumpkin Dip Recipe?
- Canned Pumpkin – I stock up on this canned pumpkin (its a big can!) or you can get smaller cans as well. Make sure to use pumpkin puree and not pumpkin pie mix or else it will be too sweet.
- Raw Cacao Powder: this raw unsweetened cacao powder is a a healthy and good-for-you addition to these brownies. Raw Cacao powder is loaded with antioxidants and has tons of healthy benefits. Make sure you use a raw cacao powder and not sweetened baking cocoa… it makes a huge difference.
- No Salt Added Chickpeas: I used these canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot. Getting a no salt version is super important so the batter isn’t too salty.
- Peanut Butter: or you can substitute an almond or cashew butter instead. Like my peanuts, I only use unsalted peanut butter to keep it healthy.
- Agave Syrup: I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, plus it is ridiculously inexpensive online so I always keep a few of these bottles in my pantry.
- Almond Milk: use an unsweetened milk for this recipe. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give this brownie batter an #extra boost.
Easy Pumpkin Desserts That Aren’t Pie
This chocolate pumpkin hummus recipe is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make Edible Brownie Batter?
- Add all ingredients to a food processor. Make sure you add the cacao powder first.
- Pulse on low speed for 1 minute until a thick batter forms. Taste, and add additional agave syrup if you want a sweeter batter.
- Remove batter from the food processor and add to a bowl. Sprinkle with extra cacao powder and dip away!
Other Healthy Dessert Recipes You’ll Love!
Get the Same Ingredients I Use For My Fall Chocolate Hummus Dip Recipe:
As always, if you make this vegan and gluten free chocolate pumpkin hummus recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Chocolate Pumpkin Hummus
- Add all ingredients except cinnamon to a food processor and blend on high until the hummus is creamy and well combined.
- Transfer the hummus to a dish and sprinkle cinnamon on top. Dip fruit, cinnamon graham crackers, or cookies into the hummus and enjoy!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!