Pumpkin Pie Hummus – A delicious dessert hummus that takes just minutes to make! Grab a cinnamon sugar pita chip and dig in to this addicting fall appetizer!
Welcome to day two of Pumpkin Week! 31 bloggers are all posting recipes that are made with pumpkin October 2-6 to celebrate the season and today’s recipe is a Pumpkin Pie Hummus! If you missed yesterday’s Pumpkin French Madeleines, make sure to go check it out and keep your eye out for the Pumpkin Pie Cream Puffs, Slow Cooker Pumpkin Butter, and Pumpkin Cream Horns later this week!
So I am a huge fan of hummus and when I saw a dessert hummus circling around on Pinterest, I was really intrigued. I couldn’t imagine what a sweet hummus would taste like and I was pleasantly surprised! The pumpkin flavors really shined through beautifully! I brought it for lunch every day with a few homemade Cinnamon Sugar Pita Chips! I like making homemade pita chips because I can make them slightly healthier by using coconut oil and coconut sugar on whole grain pita bread. They really complement the flavors of the hummus perfectly!
I don’t think there has been a variety of hummus I haven’t enjoyed! I think my favorite is roasted red pepper. It is such a wonderful, lighter snack. I usually will pair it with fresh cucumber slices and on occasion, carrots! I can’t wait to try making different types myself!
Here are today’s #PumpkinWeek recipes:
Savory Pumpkin Recipes:
Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.
Pumpkin Cookies from Making Miracles.
Pumpkin Pie Hummus
- 1 can chickpeas (drained)
- 2/3 cup pumpkin puree
- 1/4 cup pure maple syrup
- 2 tsp oil (I used coconut oil)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Pinch of cloves
- Pinch of salt
- Combine all ingredients in food processor and blend until smooth.
- Serve topped with a pure maple syrup drizzle, sprinkle of cinnamon, and chopped pecans on top with Cinnamon Pita Chips! (optional)
Patriotic Cake Batter Dip – A super simple dip perfect for patriotic holidays! Great for a party and it tastes fantastic!
I can’t believe it’s already almost summertime! It’s about time to get a few patriotic recipes out! Between 4th of July, Memorial Day, and Labor Day, there are so many holidays here that need red, white, and blue snackeroos. I had been tossing around the idea of making this dip for a few months actually but I was really struggling to think of a creative way to make a dip red, white, and blue and not purple or a brown. I looked around at different colorful dessert dips and finally had a lightbulb go off when I saw a unicorn dip that had a variety of colors nicely swirled together!
I also ended up struggling with finding festive sprinkles, I think I must have just been about a week too early and went to a few stores before finding an over-priced variety at Micheal’s…
I was so happy with how this ended up! I thought it tasted amazing and overall, it was so easy to make! I would definitely make it again in a heartbeat!
Patriotic Cake Batter Dip
- 1 cup white cake mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners sugar
- 8 oz cream cheese (softened)
- Red food coloring*
- Blue food coloring*
- In a chilled mixing bowl, combine heavy whipping cream and confectioners sugar. Using a hand mixer to whip until light and fluffy.
- In a different mixing bowl, combine cake mix and cream cheese. Use a hand mixer to mix and then pour in the whipped cream. Combine to mix until well combined.
- Split into 3 separate bowls. Set one bowl aside, that will be the white. In one bowl, add in red food coloring. Stir until well combined. In the last bowl, add in blue food coloring. Stir.
- Use a spoon to scoop dip into a bowl. Put all of the red on one side of the bowl with the blue across, filling in the space in between with white dip. This helps prevent dip from turning purple when swirled.
- Use a toothpick to swirl the dip a bit. Top with sprink
- Refrigerate until ready to serve.
Creamy Carrot Cake Dip – All of your favorite carrot cake flavors, in dip form! It’s super easy to make and perfect for Easter!
It’s carrot cake season! I’ve been trying to jam in as much carrot cake stuff as I can before Easter because it’s just so good! Between this and my Carrot Cake Mug Cake, I have been in carrot cake heaven. I also whipped up some homemade cinnamon pita chips to dip in but pretzels would be great for dipping too! Sadly, I could only eat a little bit right when I made it as I had a beautiful cinnamon roll from a local restaurant for breakfast and that was all the sugar I needed for today! I’ll be eating the rest for lunch the next few days!
Between making this, the homemade cinnamon sugar pita chips (with a post coming next week hopefully), and making my last Blue Apron meal (Chicken “Under a Brick”), it has been quite the busy day! I had to work, go to Walmart, and then immediately start on all of that today but am looking forward to sitting down to watch one of my favorite movies this evening with a nice cup of green tea! Perfect way to end a lovely weekend filled with movies and delicious food!
Check out the video!
Creamy Carrot Cake Dip
- 8 oz cream cheese (softened)
- 2 cups shredded carrots
- 1 1/2 cups powdered sugar
- 1/2 cup chopped walnuts (or pecans)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- In a medium mixing bowl, combine cream cheese and powdered sugar. Use a hand-mixer or stir to combine.
- Add in remaining ingredients and stir to combine.
- Refrigerate until serving. Enjoy!
- Do not get pre-shredded carrots, they will be much to thick.
Recipe adapted from The Speckled Palate
Lemon Chiffon Dip – A wonderful lemon dip made with fresh whipped cream and lemon pudding. Grab some fresh fruit and dig in!
Can I just say how happy I am that it is spring? Well, the weather is still really quite winter-y still up here which is sad but I can hope for it to be warm in a few months! I’ve been celebrating through spring recipes like this lemon dip which is SO delicious! It was perfect to dip fresh fruit into and tasted like spring! It was super easy to make which was great and I absolutely loved to color too, especially the contrast between the strawberries when I dipped them in. It is essentially lemon whipped cream since I took my recipe for homemade whipped cream with lemon pudding mix in it to give it lemon flavors. I’m think about trying this with some other pudding flavors like banana or french vanilla, it could work out really well and be seriously so easy!
It’s been so busy here, loads of exams and assignments which is quite frustrating since it seems they all end up being due at the same time… But at least I have this dip to eat my feelings away with. I made a video to go along with this recipe, I’ve been trying to do that for every new recipe I put out to help clarify instructions and because they are pretty fun to do! Each one has been getting better and better, I think, as I learn how to use my video editor better.
Lemon Chiffon Dip
- 1 cup heavy whipping cream
- 1 package of lemon pudding
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Lemon zest (optional)
- In a medium bowl, combine all ingredients and mix using a hand-mixer until the dip is light and fluffy, like whipped cream.
- Top with lemon zest and serve!
Fluffy Gingerbread Dip – Homemade whipped cream combined with cinnamon, ginger, and other delicious flavors. Perfect to dip your favorite cookies in!
I am so ready for gingerbread season. I put away my very few fall decorations and tossed out my goards the past week of so but moved in my Christmas decorations. Not that I have many Christmas decorations, just a plethora of hedgehog related holiday decor. It still makes me feel like the holidays are here though! Plus, we had the first major snowfall today and everything is covered in a light dusting of white which is just so lovely to look out my window and see. I wandered around for an hour taking pictures of snowy trees and such this afternoon because I was so excited.
But back to the dip, it is so good! I made it for Thanksgiving and it was a hit! My contributions to the meal included apple cider cranberry sauce and this dip and I was so happy with how both ended up turning out!
Fluffy Gingerbread Dip
- 8-ounce package of cream cheese (softened)
- 1 1/2 cups of homemade whipped cream (cool whip would work too)
- 1 tsp cinnamon
- 1 tsp ginger
- 3 tbsp molasses
- 1/4 cup confectioner’s sugar
- 1/4 tsp nutmeg
- 1/4 cup brown sugar
Homemade Whipped Cream:
- 1/2 cup heavy whipping cream
- 1 tbsp confectioner’s sugar
- 1/2 tsp vanilla
- In a chilled metal mixing bowl, combine ingredients for homemade whipped cream. (Skip this step and the next if you opt to use cool whip)
- Use hand mixer on high and mix until it is light and fluffy.
- In a medium mixing bowl, combine all ingredients other than whipped cream and mix using hand mixer until combined.
- Add in the whipped cream and mix until combine.
- Store in fridge until you are ready to serve with your favorite cookie or graham crackers!
Cinnamon Peanut Butter Dip – Creamy peanut butter dip that is perfect to dip fresh apples in!
One of Humphrey’s favorite snacks (my hedgehog) is apple. I always have so many around for both of us so I’ve had to get creative with different ways to use them. Dipping apples in peanut butter is such a tasty snack but I finally decided to jazz it up and try making a dip for my apples that was pretty healthy and still had that delicious peanut butter flavor and ended up with this. I raided my fridge and ended up with the perfect combination of flavors! I’ve made this every Tuesday and Thursday for lunch for a few months now and it is so good!
With how busy the past few days of been, this snack has been perfect! With the semester finishing up, all my classes are throwing exams and final projects at me almost daily. I ended up with 3 exams and 3 projects all in one week. Yikes! But thankfully, Thanksgiving break starts this coming week so I finally get a few days off to hang out with some friends and family, eat some food, and maybe even read some books! To start off break, I have to drive 10 hours across Michigan to get home for a week which is fun because I get to visit some of my favorite restaurants along the way like a pastry shop in Ishpeming which I’ve had fantastic scones and apple fritters at! Everything there is so fresh and yummy. I think that the best part of traveling is definitely the food!
Cinnamon Peanut Butter Dip
- 1 cup vanilla yogurt
- 1/2 cup smooth peanut butter
- 1 tbsp honey
- 3/4 tsp cinnamon
- In a small bowl, combine ingredients.
- Sprinkle cinnamon on top and enjoy!