2 cans (15 oz) chickpeas or cannellini beans, rinsed and drained
1 can (15 oz) pumpkin (1¾ c)
2 Tbsp lemon juice
4 tsp maple syrup
4 tsp dried crushed rosemary or 4 tsp dried sage
½ tsp salt, plus more to taste
¼ tsp garlic powder
2 Tbsp tahini or almond butter (optional)
2 Tbsp water
Directions
Place ingredients in a food processor and blend for 2 minutes or until smooth, scraping sides as needed. Garnish with a dash of paprika and pumpkin seeds, a sprig of fresh rosemary, or a drizzle of maple syrup.
Notes
Omit the tahini/almond butter to keep this recipe fat free. (Nutrition facts include almond butter.)