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Pumpkin Cookie Dough Hummus

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I don’t know about you, but every time fall rolls around, I’m making a recipe like this at least once a week! It’s great any time of the year, but fall means ALL things pumpkin… right?

This recipe makes a “hummus” texture, but see the recipe below to turn it into pumpkin chickpea cookie dough in one easy step!

In hummus form, spreading it on a mini Western Bagel pumpkin bagel is DREAMY. Use discount code KYLA if you want to check them out!

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What you’ll need:

  • 1 can chickpeas, rinsed & drained

  • 1 cup pumpkin purée

  • 1/4 cup nut butter

  • 3 TB maple syrup

  • 1/4 cup nut milk

  • splash of vanilla extract

  • generous sprinkling of cinnamon

  • dash of pumpkin pie spice & sea salt

  • optional: 1 scoop collagen peptides**

For a thicker consistency like chickpea cookie dough:

  • add up to 1/2 cup of coconut flour and/or ground flax (pictured is the texture without these)

Directions:

  1. Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.

  2. Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.

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**Adding collagen peptides will not change the flavor or texture at all. It completely dissolves and will only add protein.

I use Further Food collagen; discount code FINDINGBALANCE!

If you’re unsure of what collagen is or does, I wrote a whole blog post about it and the benefits of taking it. READ IT HERE!