Print

Healthy Pumpkin Pie Spiced Hummus with Cinnamon Graham Crackers (Vegan)

Are you a lover of pumpkin pie? Try this dip with these homemade graham crackers for a healthy version that tastes just like it!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

Crackers:

  • 2 tablespoons coconut oil
  • 2 tablespoons molasses
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup almond milk
  • 1/4 cup arrowroot powder or cornstarch, plus more for work surface
  • 2 1/2 cups whole wheat flour

Pumpkin Spice Hummus:

  • 1/3 cup hulled pumpkin seeds pepitas
  • 1/3 cup pecans
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 1 15 ounce can pumpkin puree
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions

Crackers:

  1. Preheat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment or silicone baking pads.
  2. Combine coconut oil, molasses, and coconut sugar in the bowl of a stand mixer and beat until combined.
  3. Add baking powder, almond milk, and vanilla, salt, and cinnamon and mix until creamed. Mix in starch and flour just until the dough comes together (you don't want to overmix or the cookies will be tough.)
  4. Divide the dough in half and roll out each half on a lightly floured surface until it's about 1/4 inch tall. Cut into 2 inch squares or cut into desired shapes and place about 1/2 an inch apart on prepared tray. Use a fork to poke holes on top, then place in oven and bake cookies in batches for 10 - 12 just until they are slightly browning on edges.
  5. Remove and cool for at least 5 minutes before serving. (makes about 48 crackers)

Pumpkin Spice Hummus:

  1. Combine the pepitas and pecans in a food processor or blender and blend until finely ground. Now add all other ingredients for the hummus and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week. (makes about 3 cups)