Cream Cheese Pumpkin Hummus
This Pumpkin Hummus is made with chickpeas, cream cheese and maple syrup and is sure to satisfy your pumpkin craving. It's sweet and pairs perfectly with bread or cinnamon crackers, and is ready in just 10 minutes!
- 15 oz. chickpeas drained and rinsed
- 1 cup canned pumpkin
- 2 tablespoon cream cheese or more; regular or dairy free
- 3 tablespoon almond butter
- 3 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon pomegranate seeds optional for garnish
- 1t tablespoon caramel sauce optional for garnish
Place chickpeas into your food processor and pulse for 20 seconds or so, then add the pumpkin, cream cheese, almond butter, and cinnamon and pulse.
With the motor still running, pour the syrup in through the top, scraping down the sides as needed.
Transfer hummus to a bowl, then add additional cream cheese and/or caramel sauce to taste, along with pomegranate seeds and/or chopped nuts.
*Calories are per serving and are an estimation
*Serve hummus with either toasted cinnamon raisin bread or cinnamon sugar pita chips
Calories: 175kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 289mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4829IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg