Pumpkin Cookie Dough Hummus

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?

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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.

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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)

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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!

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5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Avocado Tahini Cream

Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

• 1 large ripe avocado

• 2 TB tahini

• 1 TB olive oil

• 2 tsp. lemon juice

• 3 TB almond milk

• 1/2-1 tsp. garlic powder

• 1/2 tsp. salt

• dash of black pepper

• optional: 1 tsp. of any herb seasoning mix you might have

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!

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