Drain the chickpeas, reserving the liquid (aquafaba) in a container. Rinse the chickpeas well (otherwise, your hummus may be too salty).
Add all ingredients except for the aquafaba to a blender or food processor. Blend on high speed, scraping sides occasionally, until the mixture is smooth.
Add ¼ cup of aquafaba to the hummus mixture and blend well. If a thinner consistency is desired, add additional aquafaba, 1 tablespoon at a time, until the desired consistency is reached.
Serve with apples, ginger snaps, graham crackers, or pretzels.
Notes
If you like your pumpkin hummus even sweeter, add additional maple syrup, 1 tablespoon at a time, until it reaches your liking.Substitutions:
Almond milk or water can be used in place of the aquafaba (chickpea water).
Replace the spices with 1 teaspoon ground cinnamon and 2 teaspoons pumpkin pie spice.
Storage: Store in the refrigerator for up to 5 days.