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Ingredients
- One 15.5-ounce can chickpeas, drained and rinsed
- 2/3 cup 100% pumpkin puree (not pumpkin pie filling)
- 1/3 cup plain Greek yogurt
- ¼ cup honey or maple syrup
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Instructions
- Rinse and drain chickpeas, then boil in a covered pot for 10 minutes. Drain and allow to cool slightly.
- Layer pumpkin puree, Greek yogurt, maple syrup or honey and spices into a blender or food processor. Blend until combined.
- Add chickpeas. Blend until smooth and creamy.
- Let cool. Serve with apple or banana slices, whole grain pita chips or whole wheat toast. Store leftovers in an airtight container in the fridge for 3 – 5 days.
Healthy Tip: Got picky eaters? Make this treat more ap-peeling by slicing your apples, bananas or toast into fun shapes!