Pumpkin Pie Hummus
Servings: 2.5 cups
Calories: 113kcal
Ingredients
- 1 and ½ cups garbanzo beans cooked, or 1 can
- 1 cup pumpkin puree
- ¼ cup maple syrup or another sweetener of choice**
- ¼ cup almond butter
- 1 tablespoon pumpkin pie spice
- 2 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the chickpeas to the bowl of a food processor and blend on high for one minute until combined and creamy.
- Add the garbanzo beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it.
- Chill in the refrigerator until ready to serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Pumpkin Pie Spice
If you don't have pumpkin spice, you can use 2 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and ¼ teaspoon of allspice.
Nutrition
Serving: 0.25cup | Calories: 113kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 121mg | Potassium: 192mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3821IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
