It’s so easy this time of year to give into store-bought (read: highly processed junk) treats. We tell ourselves it’s okay to indulge in something once in a while…but this time of year, when is it ever once? Especially when there’s the office and schools overflowing with these goodies, not to mention all the parties and traveling this time of year (I have two weeklong trips coming up this holiday season, both of which will involve so much indulging, both at parties and dining out!)
So take 10 minutes today and make a treat that is actually healthy, that you can take to the office potluck or the mini family reunion that is Thanksgiving, or just to have on hand at home in case friends drop by (or your after-dinner sweet tooth kicks in…) and know that of all the rich, indulgent, processed, unhealthy desserts on the sideboard, there is one you can zoom in on and not feel the least bit deprived.
And I promise, you can’t even taste the beans.
Pumpkin Pie HummusThis recipe was inspired by several different bean-related dessert recipes I’ve stumbled across recently. I figured, the world can always use another bean recipe! You could easily take this the savory route — a recipe for another day, perhaps? — but this one is classic pumpkin pie. Yields about 2.5 cups. Takes less than 10 minutes (unless you take the time to remove the skins of the beans, which I highly recommend).
- 1 can chickpeas, drained and rinsed (skins removed for a super-smooth hummus, if you have 15 minutes to spare)
- 1/2 cup pumpkin puree
- 1/4 cup creamy peanut butter (I used natural PB with no sugar)
- 2 tbsp maple syrup (If your PB is sweetened, you may not need any — taste and see)
- 1 tbsp cinnamon
- 2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Combine all ingredients in your food processor (You could use 2 tbsp pumpkin pie spice instead of the individual spices). Once thoroughly mixed, scrape down the sides with a spatula. With the processor running, slowly drizzle in about 1/4 cup of water, until the desired consistency is reached. Sprinkle with another dash of cinnamon and serve with apple slices, whole-wheat graham crackers, or cinnamon-sugar pita chips…or just eat it straight from the spoon. You know you want to.