Pumpkin Caramel Dessert Hummus
A simple yet delicious dessert hummus made of white beans and pumpkin – great with pita chips, toast, pancakes, graham crackers, rice cakes, fruit, and more.
Equipment
- instant pot
- high-speed blender or food processor
Ingredients
- ½ cup dry white beans* (northern, cannellini, navy) or 1 can
- Water to cover beans twice
- 1 cup pure pumpkin purée**
- 1-2 Tbsp plant milk
- ¼ cup maple syrup
- ¼ cup coconut or date sugar
- ½ tsp cinnamon
- 1 tsp vanilla or ½ tsp cake batter flavoring
- salt to taste optional
- Pepitas or pumpkin seeds optional
Instructions
Instant Pot Bean Instructions
- Rinse dry beans well.
- Place into a bowl and cover with water, and soak overnight.
- Rinse the soaked beans well.
- Place into the Instant Pot and secure the lid.
- Set for 7 minutes using the high pressure setting.
- Allow to release pressure naturally.
- Allow to cool.
- Drain and rinse the cooked beans well.
Hummus Instructions
- In a food processor or high-speed blender, blend cooked beans with remaining ingredients until smooth.
- Add in a little more milk, if needed, to achieve desired consistency.
- Taste and adjust seasonings (vanilla, cinnamon, sugar, salt), as desired
- Top with pepitas, cinnamon, maple syrup, or coconut sugar, if desired.
- Store leftovers in the refrigerator for up to 5 days.
Notes
* You can use any kind of white bean, including navy beans, great northern beans, or cannellini beans. They're all neutral and great in this dessert hummus.
** You can use canned pure pumpkin purée or freshly cooked pure pumpkin purée. Just be sure the consistency is similar to the canned version. If the pumpkin is too wet or watery, you may need to reduce the amount of milk and maple syrup used.