I know what you are thinking, why would I make this?! You seriously need to try it because I really think that you will love it. I seen on someones Instagram story that they heard about it in a store, so I thought I should try making it. I modified my Chickpea Chocolate Chip Cookie Dough recipe for this.
As you can see, there aren’t many ingredients in this. Simple is best. Start by rinsing the chickpeas to get all the excess aquafaba off of the chickpeas. If you leave too much, it will change the taste and the texture of the hummus.
Place all the ingredients into a food processor or blender and blend until it is smooth. I personally prefer it smoother, but if you like it with chickpea chunks, feel free to only pulse it until combined.
Pumpkin Spice Hummus
A wonderful play on a traditional dip
- 1 540ml Canned Chickpeas
- 1/4 Cup Natural Almond Butter
- 1/4 Cup Pumpkin Puree
- 2 Medjool Dates
- 2-3 Tbsp Organic Coconut Sugar
- 1-2 Tbsp Plant Based Milk
- 1 Tbsp Pumpkin Pie Spice Mix
- 1 tsp Vanilla
Drain and rinse the chickpeas.
Puree everything until smooth. Add more Pumpkin Pie Spice Mix if needed.