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Pumpkin Pie Hummus

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Course: Side Dish, Snack
Prep Time: 10 minutes
Servings: 2 cups


  • Blender or food processor


  • 1 15.5 oz. 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 tsp. pumpkin pie spice
  • ¼ tsp. cinnamon


  • 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.


Got picky eaters? Make this treat more ap-peeling by slicing your apples, bananas or toast into fun shapes!
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