Hello fall! We are finally getting a whisper of colder weather here in Texas, and so I am again feeling the urge to make all things pumpkin. This hummus has a sweet and savory kick that I crave this time of year, but without the load of sugar that you get with the latte or the cookies that keep eyeing  me from the shelves of every grocery store. Quick and easy, this recipe is great for snacking throughout the week.

This hummus is great with cinnamon pita chips, crackers, or served on warm toast.

Ingredients

1 16oz can chickpeas

2/3 cup canned pumpkin

2 Tbsp maple syrup

1 1/2 tsp pumpkin pie spice

pinch of salt

1/4 cup roasted pumpkin seeds

Directions

Place chickpeas, pumpkin, syrup, and seasonings in food processor. Process until light and fluffy (6-10 minutes). Top with roasted pumpkin seeds.