Dessert Pumpkin Hummus

Savory & Dessert Pumpkin Hummus

I remember a number of years ago when I spotted a chocolate brownie dessert hummus at the grocery store. This foodie heart fell in love! 

If you're a pumpkin pie lover, you may fall in love with this pumpkiny, protein-packed, sugar-free goodness! Traditional hummus uses olive oil and tahini. This recipe uses peanut butter to serve as both!

It really takes a food processor or a fancy-schmancy blender to make hummus.

DESSERT PUMPKIN HUMMUS

1 15 oz can Chickpeas

1/2 cup creamy unsweetened Peanut Butter (I prefer Skippy No Sugar Added)

1/3 cup Maple Syrup (your choice, 100% or sugar-free)

1/3 cup 100% Pure Pumpkin (puree or pack - not pie filling)

1 teaspoon Vanilla Extract

2 teaspoons Pumpkin Pie Spice (make your own!)

pinch of salt

1/2 cup mini or regular dark chocolate chips (I prefer Lily's Dark Chocolate Chips)

opt. 1 scoop Vanilla Multi Collagen Protein (I prefer Ancient Nutrition)

• Combine all ingredients except for the chocolate chips into the food processor
  
• Pulse until smooth. You may need to scrape down the bowl occasionally 
• Transfer to a different bowl or container to fold in the chocolate chips
• 
  Chill in air-tight container in the fridge until ready to serve with apple slices, vanilla wafers or graham crackers

That's it! Easy-chickpeasy! Go play with your food and let me know how it turned out...

"Sam"