Pumpkin Pie Hummus
¼ cup unsalted pecans, chopped
½ teaspoon cinnamon sugar + extra for topping
1 (15 oz) can no salt added chick peas, drained and rinsed, skins removed
1 cup canned pumpkin
1 tablespoon + 2 teaspoons brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon kosher salt
¼ cup + 2 teaspoons sunflower oil
Heat a small non-stick pan on high until very hot.
Turn heat to medium and add the chopped pecans.
Using a wooden spoon, stir continuously for approximately 1 minute.
Add ½ teaspoon cinnamon sugar and continue to stir constantly for 1-2 more minutes being careful not to burn the nuts.
Remove nuts from heat and set aside.
Add chick peas, pumpkin, brown sugar, cinnamon, nutmeg and salt to the bowl of a food processor.
Begin processing on low speed.
While processing, slowly add the sunflower oil.
Process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing.
Once the hummus has a smooth consistency, transfer to serving bowl and garnish with toasted pecans and additional cinnamon sugar.