No matter how unlikely it may seem, you just never know who you’re going to hit it off with.
Who might suddenly be your new best friend.
Chick peas and pumpkin are a very unlikely combination. Slightly unexpected. And while they’re not quite on the level of black bean brownies, they’ll still make you step back for just a moment or two.
Chick peas and pumpkin? Who would have thought.
I still haven’t decided if this is a smooth and creamy hummus or a sweet and spicy, gingerbread dessert spread.
I have decided that I love these flavors together. That blackstrap molasses makes everything (yes, everything!) better. That walnuts and molasses were meant to be. And that next next year I need to stock up with one or two more cans of pumpkin.
Serve the spread on a crispy cracker.
Or swirl it into your yogurt with a sprinkle of Natures Path Pumpkin Flax Granola.
No matter how unlikely it may seem, you just never know who you’re going to hit it off with.
Who might suddenly be your best friend.
Gingerbread Hummus
Serve this sweet and spicy spread with crackers or yogurt. Or, top off your morning bowl of oats (or pancakes!) with a scoop or two. There’s not a trace of “bean” flavor to be found, and—like me—you will probably find yourself wondering why you didn’t stock up with more cans of pumpkin as well. Enjoy!
- 1-15oz. can garbanzo beans, rinsed and drained
- 1 cup canned pumpkin
- 3/4 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp lemon juice
- sea salt to taste
- 1 tsp vanilla extract
- 3 Tbsp. blackstrap molasses
- In a food processor, combine all ingredients together. Adjust salt and molasses to taste. Enjoy! 😀
QUESTION: Hummus…yay or nay? What is your favorite hummus flavor?
Running To Slow Things Down 