Dairy Free Pumpkin Pie Dip
 
 
Ingredients
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • ½ teaspoon baking soda
  • ½ cup dairy free yogurt
  • ½ cup dark brown sugar
  • 1 tablespoon maple syrup
  • 1 cup pumpkin puree
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • Dash salt
  • Candied pecans or walnuts, for garnish (optional)
  • To serve, apple slices, graham crackers, or gingersnaps
Instructions
  1. In a medium saucepan, combine chickpeas, baking soda, and enough water to cover the chickpeas by 1 inch. Bring water to a boil, reduce to a simmer, and cook the mixture for 10 minutes. Remove from heat, strain the chickpeas, and rinse well under cold water.
  2. In a blender or food processor, combine chickpeas with the remaining ingredients and blend for 2 minutes. Refrigerate for 1 to hours to allow the dip to set up before serving. Serve with apples, gluten-free graham crackers or gingersnaps.
Recipe by Allons-Eat! at https://www.allonseat.com/dairy-free-pumpkin-pie-dip/