Perfect for dipping with apples, bananas, strawberries, graham crackers, or any other pairing you may desire!
Prep Time10mins
Total Time10mins
Course: Appetizer, Snacks
Cuisine: American
Servings: 2cups
Author: Kresha Faber
Ingredients
1 ½cupcooked garbanzo beans
¾cuppumpkin puree
2tablespoonsbutter or coconut oil, soft but still solid
¼cupmaple syrup
2teaspoonsground cinnamon
¼teaspoonground cloves
½teaspoonground nutmeg
⅛teaspoonground allspice
½teaspoonvanilla extract
large pinch sea salt
⅓cuppecans, coarsely chopped
Instructions
Place beans in the bowl of a food processor and pulse until coarsely ground.
Add remaining ingredients except for pecans and grind until smooth. Scrape into a bowl and sprinkle with pecans just before serving.
Serve or reserve in the refrigerator for up to three days.
Notes
You can lacto-ferment this dip by stirring in 2 tablespoons fresh whey from yogurt or milk kefir. Make the good even better! The flavor doesn't change, but you'll increase the gut-healing probiotic goodness.