Pumpkin Pie Hummus

by Christina Meyer-Jax, Tastemaker in Residence

Halloween is over and it’s time to start dreaming about Pumpkin Pie. Check out my KARE 11 appearance and recipe tips. Is there such a thing as "healthy" cookie dough? Registered Dietitian Christina Meyer-Jax shares a simple recipe that powers up the protein and fiber for a treat that is no longer a "guilty pleasure". What's the secret ingredient?? It's a pantry staple! S&W Garbanzo Beans! This 5 minute recipe is perfect for zapping out the craving for dough. Enjoy!

Click here for my Peanut Butter Chocolate Chip Hummus!

Photo courtesy of  thyme & toast

Photo courtesy of thyme & toast


1 can S&W Garbanzo Beans, drained and rinsed

⅔ cup pumpkin puree

⅓ cup greek plain 2% yogurt

¼ cup pure maple syrup

2-3 teaspoons pumpkin pie spice

¼ teaspoon cinnamon

Handful of small roasted pumpkin seeds


  1. Warm the garbanzo bean slightly (they should not be hot) to help them blend better.

  2. In a food processor or high speed blender, combine the pumpkin puree, greek yogurt, maple syrup, and spices. Pulse until combined.

  3. Add the garbanzo beans and process until creamy.

  4. Chill in refrigerator slightly until ready to serve. Store in the fridge for up to 3-5 days.

  5. Sprinkle with pumpkin seeds and cinnamon. Serve with sliced apples, pears, graham crackers.