Tis the season right? Like many of you, I LOVE pumpkin. I’ve been making lots of pumpkin smoothies and one of my very favorites, Pumpkin Hummus. It is simple to make, and it’s a great alternative to sugar and fat-laden desserts.
I use medjool dates as my sweetener. Dates are a whole food, so although they contains a lot of sugar, it is natural sugar in the form of a fruit. You’re getting fiber and nutrients along with it, unlike refined sugar. You could use stevia instead if you prefer.
Last year I served Pumpkin Hummus as a dessert option at our Thanksgiving. With sliced fruit or graham crackers, it’s delicious!
(My kids also love it as a snack, as seen here after school one day!)
1 can organic pumpkin
1 can organic garbanzo beans, drained and rinsed
1/2 cup almond milk
4-6 medjool dates, pits removed
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
Add all ingredients to a blender and blend until smooth.
Adjust sweetener and spice as desired.
Serve with sliced apples, persimmons, pears, bananas. . . lots of options! Enjoy!