Cookbook
Pumpkin Spice Hummus
- 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
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PREP TIME | 5 Min | READY IN | 5 Min |
SERVINGS | 12 |
MAIN INGREDIENT
Beans
MEAL/COURSE
Appetizer
SEASON/OCCASION
Fall
DIETARY NOTES
Make-Ahead, Vegetarian, Comfort Food, Finger Food, Quick & Easy, Healthy, Vegan, Blogger
Preparation
- In a food process, combine all of the ingredients and blend until smooth.
- Serve with raw vegetables, pita, or crackers.