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–+ servings
Tami Kramer Nutmeg Notebook

Pumpkin Peanut Butter Dip

5 from 1 vote
A creamy combination of pumpkin and peanut butter powder come together with warm spices like cinnamon and vanilla. Sweetened with dates this is so healthy and scrumptious you can enjoy it for breakfast on your pancakes, waffles, muffins and toast.
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Servings: 10
Course: Dip, Spread
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin
  • 1 cup cooked chickpeas, drained and rinsed reserve the aquafaba from the beans
  • 1/2 cup peanut butter powder or almond powder without added sugar or salt
  • 1/2 cup aquafaba from the drained chickpeas or use water
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract or 1 tsp ground vanilla bean powder
  • 1/2 teaspoon ground cinnamon
  • 8 Medjool dates, pitted or to taste

Method
 

  1. Put all ingredients into blender container. Blend until it is smooth and creamy. You may need to add more aquafaba - the cooking liquid from the beans, If you don't have any, use water or a little plant milk.
  2. Cooked chickpeas vary in how soft and moist they are so you may need to adjust the amount of liquid to make the dip the consistency that you like. Add water to the blender container and blend adjusting to get the dip/spread the way you like it. I like it thick for spreading on waffles or pancakes and a bit thinner for dipping with fruit.
  3. Transfer to a container with a lid and chill the dip in the refrigerator. The flavor is enhanced after being chilled. Stays fresh in the fridge for 4-5 days. Can be frozen.
  4. Serve with apple, pears, persimmon and banana slices. Also delicious on rice cakes or sweet crackers. Lovely as a topping to a bowl of hot oats or layered in overnight oats. Make a parfait with plant based yogurt and granola. Perfect for pancakes, waffles, on a muffin or toast.
    Divide it into individual containers and freeze for future enjoyment.

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