Photo: The Veg Life!
Unless you live in some mysterious place where there’s no such thing as a PSL (or iced PSL), you know that pumpkin is the “it” food of fall. But there’s so much more to this staple seasonal flavor than lattes and pies. Plus, you don’t have to ditch your healthy eating every time you want to indulge in your pumpkin obsession, er, craving. Yep, pumpkin is teeming with good-for-you nutrients, like antioxidants and vitamins A and C.
Perfect example: This pumpkin hummus recipe by Aimee Stock, from The Veg Life, blends both sweet and savory for a mouthwatering, protein-packed snack. You can scoop up this hearty dip with veggie sticks, sure, or you could bake up some cinnamon sugar toasted pita chips. [Drooling yet?]
Pumpkin Hummus with Maple Syrup and Toasted Pita Chips
Makes: 1 1/2 cups
Serves: 4 to 5
- 1 cup chickpeas, low-sodium, skins removed
- 2/3 cup canned pumpkin (This is not pumpkin pie filling.)
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 2 teaspoons oil—any neutral oil will do
- 1/8 teaspoon salt
- Pure maple syrup (optional topping)
- Place all ingredients into a food processor and blend until smooth.
- Place hummus into a serving bowl and drizzle with maple syrup (if using) and a sprinkle of pumpkin pie spice. (Cinnamon or nutmeg would be yummy, too.)
- Optional: To make the cinnamon sugar pita chips, brush melted butter or margarine onto pita that’s been cut into wedges. Sprinkle with a mixture of sugar and pumpkin pie spice, and bake in the oven at 350°F until golden.