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.
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:
Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.
Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.
**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!
