Happy Fall Y’all!!
In honor of autumnal equinox, I’ve got a few pumpkin spice recipes just for you. It may still be quite hot here in Florida, but I just couldn’t resist getting creative with pumpkin spice!
The first recipe is this Pumpkin Spice Hummus. If you like pumpkin spice at all, you will love this hummus. It’s creamy, spicy, and perfectly sweet. Of course, it’s quite healthy and is packed with micronutrients and fiber.
This pumpkin spice recipe is perfect on pretzels or with fruit. It’s also delicious on graham crackers and rice cakes. The perfect low carb sweet snack!
Like all good recipes, this is so simple! All you need to do is drain and rinse the beans and then combine all the ingredients in a food processor until silky smooth.
If you give this recipe a try, I’d love to see your creation so tag me on Instagram. @confessionsofaveganmeathead.
A creamy, spicy, and perfectly sweet pumpkin spice hummus.
Author: Brianna Wright
1 Can Cannellini (White) Beans
1/2 Cup 100% Pure Pumpkin
1/4 Cup Agave Nectar
2 t Pumpkin Pie Spice
1 t Vanilla Extract
1-2 T Cashew Milk
- Drain and rinse beans extremely well.
- Add all ingredients to a food processor except the cashew milk. Process until smooth, adding a tablespoon of cashew milk at a time as needed to smooth hummus.
- Refrigerate at least 30 minutes before serving.
- Serve with vegan graham crackers, pretzels or fruit.