Pumpkin Pie Hummus

Ingredients

• 1.5 cup chickpeas (Canned equivalent; drain and rinse. Removing the skins is optional but produces an extra-creamy hummus.)
• 0.333333 cup cashew butter (Or any nut or seed butter.)
• 0.333333 cup maple syrup
• 0.666667 cup pumpkin puree (Use pure pumpkin puree, not pumpkin pie filling.)
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 0.5 tsp fine sea salt

Steps

1. 1

   For an extra-creamy hummus, optionally remove the chickpea skins. Place the drained and rinsed chickpeas on a clean dish towel, fold the towel over them, and rub them back and forth. Pick out and discard the loosened skins.

2. 2

   Place the chickpeas, cashew butter, maple syrup, pumpkin puree, vanilla extract, pumpkin pie spice, and fine sea salt in a food processor with at least a 3-cup capacity, or use a blender.

3. 3

   Process the mixture, scraping down the sides and bottom as needed. Use a spatula to loosen any ingredients stuck beneath the blade.

4. 4

   Continue processing until the hummus is completely smooth.

5. 5

   Serve immediately, or chill the dip in the refrigerator so it thickens and the pumpkin spice flavor develops further.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 week. Stir before serving if separation occurs. Maple syrup may be replaced with agave nectar, though the flavor will differ. The recipe author also suggests making homemade pumpkin spice with cinnamon, nutmeg, allspice, ginger, and cloves.

Nutrition per serving

• dessert
• snack
• dip
• vegan
• dairy-free
• gluten-free
• no-cook
• fall