Pumpkin Pie Hummus

This pumpkin pie hummus is the perfect fall treat and is only made with 6 ingredients!
Recipe by: The Nutritious Kitchen

Ingredients

10 Medjool dates, soaked in water overnight
15 oz. can chickpeas
1/2 cup aquafaba (liquid from the chickpeas)
1/3 cup pumpkin puree
1/3 cup cashew butter
2 teaspoons pumpkin pie spice
Sea salt to taste
2 tablespoons maple syrup (optional for a sweeter dip)
For Serving
Cinnamon sugar pita chips
Sliced pitted Medjool dates
Ginger snap cookies
Pretzels

Find "Medjool Dates" in a Store

Preparation

First, soak the dates in water overnight. If short on time, bring a pot of water to a boil and add in the dates. Allow them to soak for 30 minutes.
Drain the chickpeas, reserving the aquafaba (liquid in the can). I like to strain the chickpeas over a bowl to make sure I get all the aquafaba liquid.
Place the chickpeas, aquafaba, dates, pumpkin puree, cashew butter, seasonings and optional maple syrup in a high powered blender. Blend until smooth, slowly add in more aquafaba or liquid if needed to achieve a creamy consistency. You may need to scrape down the sides in-between blending.
Serve with your favorite crackers, pretzels, cookies, and sliced dates and enjoy!

Nutritional analysis per serving:

Pumpkin Pie Hummus - Nutrition Label

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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