MSPrebiotic® Maple Pumpkin Hummus

by Red River College January 16, 2019

MSPrebiotic® Maple Pumpkin Hummus

A quick and easy appetizer that is great with vegetables or crackers.


  • 1 can Chickpeas, Low sodium
  • ½ cup Pumpkin Puree, Canned Unsweetened
  • 3 Tbsp. Maple Syrup
  • 1 tsp Lemon Juice
  • ½ tsp Cinnamon, Ground
  • 1 tsp Sea Salt
  • 2 Tbsp. Olive Oil
  • 4 tsp MSPrebiotic®

    Takes serves 4 servings (1 cup per serving).


    1. Drain and rinse the canned chickpeas.
    2. Place the chickpeas along with the pumpkin puree, maple syrup, cinnamon, sea salt, and lemon juice in a food processer.
    3. Blend together until smooth, about 2 minutes. If blending is difficult water can be added to help the blending process.
    4. With food processer running slowly drizzle in the olive oil.
    5. Too serve the hummus place in a bowl and garnish with additional cinnamon, olive oil, and maple syrup.
      Dip vegetables and crackers in this dip, or use as a spread on a grilled veggie burger. In the fall time substitute fresh puree of butternut or acorn squash for the pumpkin for a different taste experience.

      Red River College
      Red River College


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