MSPrebiotic® Maple Pumpkin Hummus

by Red River College January 16, 2019

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

Ingredients

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 10 min serves 4 servings (1 cup per serving).

Instructions

Drain and rinse the canned chickpeas.
Place the chickpeas along with the pumpkin puree, maple syrup, cinnamon, sea salt, and lemon juice in a food processer.
Blend together until smooth, about 2 minutes. If blending is difficult water can be added to help the blending process.
With food processer running slowly drizzle in the olive oil.
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.