If you thought there was a mistake in the title of this post, don't worry - I really did mean to add the word "hummus" after "pumpkin spice latte". While this recipe is quite different from the famous Starbucks seasonal drink in some respects, it still has many of the same components - but in the form of a shareable dip!
As soon as I got my new food processor last week, I immediately started thinking about all the things I wanted to make with it. My first thoughts turned to hummus, but not just any plain hummus - it had to be something special! And since I was recently reassured that pumpkin season is not over yet, I knew I wanted to make a pumpkin hummus... but instead of doing a savory version (like this Spicy Pumpkin Hummus at Once Upon a Cutting Board), I wanted to make a dessert hummus.
To come up with a good recipe, I turned to the blog The Broccoli Hut, which has lots of unique hummus ideas. I used their recipe for Sweet Maple Pumpkin Hummus as a guide, and made a few tweaks to get the pumpkin spice latte flavour I was looking for.
The result was a smooth and creamy hummus with the taste of pumpkin and Fall spices. I thought the amount of sweetness was just right, and there was just enough of the coffee to give it a bit of a kick without being too overpowering - but feel free to increase or decrease the amounts of sweetener and instant coffee to your own taste!
I've already made two batches of this hummus - the first I ate with apple slices, and the second I ate with some homemade vegan and gluten-free buckwheat graham crackers.
And since Halloween is coming up, I cut my graham crackers into "spooky" shapes (unfortunately I didn't have cookie cutters so they're a bit rough - but they are supposed to be tombstones and coffins!) I loved the graham crackers on their own (they tasted more like gingerbread cookies), but they were even better dipped into the hummus!
This would be a great idea to bring to a Halloween potluck or party, with either apples or graham crackers.
Hope you all have a Happy Halloween!
Pumpkin Spice Latte Hummus
Adapted from The Broccoli Hut
1 cup canned chickpeas, drained and rinsed (preferably with the skins peeled first)
1/4 cup canned pumpkin puree
1 tbsp almond butter
1 tbsp + 1 tsp pure maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
pinch of nutmeg and cloves
scant 1/4 tsp salt
1/2 tsp instant coffee
Place all ingredients in a food processor and puree until smooth and fully mixed. Store in the refrigerator.
Makes about 1 1/4 cups.
Buckwheat Graham Crackers
Recipe can be found at Sketch-free Vegan Eating
The only changes I made to their recipe was to use dark buckwheat flour instead of light (since that's all I could find), adding a pinch of ground ginger, and using a bit of almond milk to replace some of the water. I would also adjust the cooking time to 18-23 minutes, depending on the thickness of the crackers.