As a self-professed chocoholic and baked goods aficionado, I have found that eliminating these staples from my diet, even temporarily, is quite challenging. As such, I am wracking my brain for substitutes to appease a very demanding sweet tooth! After trying chocolate chickpea dip over a year ago, I thought that something along these lines sounded promising. Melding the aromas of fall with a sweet twist on a favorite Mediterranean spread, I came to my favorite part of Thanksgiving: winter squash baked into a golden crust. Ok, maybe no golden crust.
Pumpkin Pie Hummus
1/2 cup dry garbanzo beans, soaked overnight and boiled to softness
1/4 cup liquid saved from beans
1 small pumpkin (I used carnival squash), roasted and peeled (this is a limit food and can be omitted)
1 tbs cinnamon
15-20 drops vanilla stevia (or to taste)
1 tbs raw tahini
1-2 tbs almond milk
Place all ingredients, except stevia, in the food processor. Combine until pretty smooth. Add additional almond milk as needed. You may need less if you don't use the pumpkin. Add stevia in 5-10 drop intervals until you reach the desired sweetness.
Dip celery or carrots. Eat by the spoonful (I mean, who does that...?). Check out other healthier treats at this week's Slightly Indulgent Tuesdays.
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