• Hummus is all the rage right now. Me, I’m still learning to like it. I really want to like it, I just haven’t made or had one yet that I’ve enjoyed. Until now. When I saw this recipe I knew it was really the only shot hummus and I had. I couldn’t keep trying something and wasting tons of chickpeas in the process. I also figured this would possibly work on my daughter as well.
  • This is such a great treat that has a nice hint of sweet, but isn’t overwhelming. It’s also high in fiber and low in calories. Who doesn’t like that? This would make a perfect appetizer for Thanksgiving if you are still looking for something. You wouldn’t sacrifice flavor and you’d sneak a little healthy in there while you’re at it!

Ingredients

  • 15 oz. can chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 1/4 cup tahini or raw cashew
  • 1 Tbsp sunflower oil or canola oil
  • 3 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
0 (Rated by 0 moms)
PREP TIME 5 Min READY IN 5 Min
SERVINGS 12
MAIN INGREDIENT Beans
MEAL/COURSE Appetizer
SEASON/OCCASION Fall

Preparation

  1. In a food process, combine all of the ingredients and blend until smooth.
  2. Serve with raw vegetables, pita, or crackers.

Rating

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