Pumpkin Hummus Is the Best Way to Eat Fall’s “It” Food

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 Pumpkin Hummus Is the Best Way to Eat Fall's


Photograph: The Veg Daily life!

Unless you are living in some mysterious put exactly where there is no these types of factor as a PSL (or iced PSL), you know that pumpkin is the “it” foodstuff of drop. But there is certainly so substantially a lot more to this staple seasonal flavor than lattes and pies. Additionally, you never have to ditch your nutritious eating every time you want to indulge in your pumpkin obsession, er, craving. Yep, pumpkin is teeming with great-for-you nutrition, like antioxidants and natural vitamins A and C.

Perfect instance: This pumpkin hummus recipe by Aimee Inventory, from The Veg Lifestyle, blends both of those sweet and savory for a mouthwatering, protein-packed snack. You can scoop up this hearty dip with veggie sticks, positive, or you could bake up some cinnamon sugar toasted pita chips. [Drooling yet?]

Pumpkin Hummus with Maple Syrup and Toasted Pita Chips

Will make: 1 1/2 cups
Serves: 4 to 5

Components

  • 1 cup chickpeas, very low-sodium, skins eradicated
  • 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)

Instructions

  1. Place all ingredients into a meals processor and mix until clean.
  2. Position hummus into a serving bowl and drizzle with maple syrup (if applying) and a sprinkle of pumpkin pie spice. (Cinnamon or nutmeg would be yummy, as well.)
  3. 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.

wide-pumpkin-hummus.jpg

Image: The Veg Existence!

Unless of course you dwell in some mysterious area the place there is certainly no such point as a PSL (or iced PSL), you know that pumpkin is the “it” food of tumble. But you will find so much much more to this staple seasonal flavor than lattes and pies. As well as, you will not have to ditch your nutritious taking in just about every time you want to indulge in your pumpkin obsession, er, craving. Yep, pumpkin is teeming with very good-for-you vitamins and minerals, like anti-oxidants and natural vitamins A and C.

Great instance: This pumpkin hummus recipe by Aimee Inventory, from The Veg Lifetime, blends each sweet and savory for a mouthwatering, protein-packed snack. You can scoop up this hearty dip with veggie sticks, guaranteed, or you could bake up some cinnamon sugar toasted pita chips. [Drooling yet?]

Pumpkin Hummus with Maple Syrup and Toasted Pita Chips

Would make: 1 1/2 cups
Serves: 4 to 5

Ingredients

  • 1 cup chickpeas, small-sodium, skins taken off
  • 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)

Instructions

  1. Spot all ingredients into a foods processor and blend until eventually smooth.
  2. Position hummus into a serving bowl and drizzle with maple syrup (if utilizing) and a sprinkle of pumpkin pie spice. (Cinnamon or nutmeg would be yummy, much too.)
  3. Optional: To make the cinnamon sugar pita chips, brush melted butter or margarine on to 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 till golden.



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