Caramel Apple Hummus Dip

by Christina Meyer-Jax, Tastemaker in Residence & Registered Dietitian/Nutritionist

Ingredients

1 (15.5oz) can Garbanzos (drained, rinsed)

2 tsp pumpkin pie spice

1/3 cup thick caramel ice cream topping

2 Tbsp frozen apple juice concentrate, thawed

1/2 tsp vanilla extract

Instructions

1. In food processor (or high power blender), combine beans, pumpkin pie spice, caramel topping, apple juice concentrate and vanilla. 

2. Cover and process 30 to 45 seconds or until smooth. 

3. Spoon into bowl. If desired, drizzle with a little more caramel sauce or pumpkin pie spice.

4. Serve with apple slices, pears, graham crackers, or ginger snaps.

5. Will store for up to 5 days in refrigerator.