Pumpkin Spice Dip
- 3 c. Chickpeas (2, 15 oz. cans), drained and rinsed
- 2 c. Pumpkin Puree (I like organic because it has the best taste)
- ½ c. Almond Butter
- ¼ c. Olive Oil
- ½ c. Agave (or honey, maple syrup, etc)
- 4 t. Pure Vanilla Extract
- 3 t. Cinnamon
- ¼ t. Ground Ginger
- ⅛ t. Nutmeg
- ⅛ t. Ground Cloves
- ½ t. Pink Himalayan Sea Salt
- Put all ingredients in a blender and blend until smooth. Serve with cookies, apples, pumpkin or apple bread, etc.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/pumpkin-spice-dessert-dip/
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