Pumpkin Cookie Dip
A super YUMMY but healthy dip that is a hit at parties and at home.
Servings 2 cups
Ingredients
- 1 15-oz can chickpeas, drained (or 1.5 cups cooked chickpeas)
- 2/3 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter (or any other nut butter)
- 1/2 cup maple syrup, brown sugar, or dates (more to taste)
- 1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg)
- pinch of salt
To serve
- apples
- pretzels
Instructions
- Put all the ingredients into a food processor (or a blender) and blend until smooth (some texture from the oats is good though). Add more sweetener if you want, or add more pumpkin spice.
- Serve with thinly-sliced apples, and/or pretzels. SO GOOD.
- Keep leftovers in the fridge. Stores well for about a week.
