Recipe From: PFC Natural Grocery and Deli, Lindsey Parrish, WMU Dietetic Intern
Yield: 2 cups
Prep Time: 3 minutes
Cook Time: 3 minutes
1 (15 oz.) can of chickpeas, drained and rinsed
1 (15 oz.) can of pumpkin puree*
1/4 cup of almond buter
1/4 cup maple syrup
2 tsp of vanilla extract
2.5 tsp pumpkin pie spice
*it’s easy to make your own pumpkin puree with local sugar pies!
Combine all ingredients in a food processor or blender. Blend ingredients together until smooth and creamy. Serve with fresh fruit, graham crackers, or pretzels.
2.5 g fat
50 mg sodium
11 g carbohydrate
2 g fiber
3 G protein
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