I’ve been experimenting with lots of dips/spreads recipes lately. I enjoy guacamole, hummus and salsa as much as the next person, but sometimes I want something different!

Besides, I like any excuse to use pumpkin when it’s in season 🙂

There are some secret ingredients in this recipe that might surprise you…like chickpeas!

I know it might sound strange, but you can’t taste the chickpeas, even though they pack in protein and fill-you-up fiber.

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The health benefits of this dip don’t stop there:

  • Pumpkin is an excellent source of filling, energy-boosting fiber and vitamins C and A, both of which support a healthy immune system.
  • Almond butter is a great source of protein, healthy fats (good for our brain, skin, heart, and joints!), as well as several other vitamins and minerals like magnesium, vitamin E, and manganese.
  • Ginger and cinnamon are anti-inflammatory and are warming spices, perfect for the cooler, drier weather of fall and winter.

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Ingredients

  • 1 can chickpeas (AKA garbanzo beans), drained and rinsed (look for BPA-free cans – we like the Eden Organics brand)
  • 1 cup pumpkin puree, canned or fresh (look for BPA-free cans…here’s why)
  • 1/4 cup almond butter or sunflower seed butter
  • 1/4 cup 100% pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fine grain sea salt

Directions

  1. Process all ingredients in a food processor until smooth. Add more spices, if you prefer. Serve as a dip for fruit or your other favorite snacks.

I enjoyed this dip with pear and apple slices. Sprinkle crushed pecans on top and mix some raisins in for an extra treat 🙂

Everything ready to go in the food processor. A blender will work, too!

Everything ready to go in the food processor!