So dessert hummus seems to be all the rage lately.
I am jumping on the bandwagon.
Friends, this Clean Eating Snickerdoodle Hummus recipe is legit. Hashtag YUM!
Years ago, I would have never dreamed hummus- garlicy, olive oily, and salty hummus, could be made sweet.
Excuse me, but that’s just crazy talk.
However, chickpeas can be transformed into the sweetest treats. I think my next recipe to tackle is a healthy chocolate chip blondie made with garbanzo beans.
So this Clean Eating Snickerdoodle Hummus contains only six pantry ingredients, but packs a punch in the flavor department.
Believe it or not this gluten free dip actually tastes like the real deal. Cookies anyone? 😉
I was sure Ryan and the kids wouldn’t like this recipe when I was experimenting with different flavors and which sugar to use and what not, but they loved it. Okay, 1 out of the 2 little sweethearts liked it.
I’ll take what I can get. 🙂
The hubs…he just kept eating it and eating it.
You may be wondering what to eat with hummus. Our favorite way to eat this dairy free snack or dessert is straight up with a spoon, but by all means dip sliced apples and berries in it.
Braided honey pretzels and Nilla wafers are seriously divine too dipped in this vegan Snickerdoodle Hummus.
This recipe is definitely going in my rotation of desserts when we have company.
I can just see a large platter with sliced fruit, cookies, crackers, and pretzels surrounding a cute bowl of this dip.
The cinnamon specks look so pretty in this dip and the consistency is so smooth. I think the peanut butter and maple syrup help to smooth out the garbanzo beans in the food processor.
If your hummus is still too thick add a little water to help the consistency. Oh, and you can’t over mix this so blend away until your heart is content. The smoother the better!
Okay, let’s get you that recipe! Be on the lookout for more flavors as dessert hummus is totally my jam now. 😉
^^^^Ya, I’m 33 and don’t care if I say lame things like “jam”. I don’t feel the need to be cool anymore like I did years ago. Ha! However, I did recently learn the term “on fleek” so there’s that. LOL
- food processor
- 1 15oz canned garbanzo beans (chickpeas), drained and rinsed well
- 1/4 cup peanut butter or nut butter
- 1/4 cup maple syrup
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- Place all ingredients in food processor and blend until mixture is smooth. If the consistency is too thick add a 1/2 tsp of water at a time until the dip is smooth and no chunks or bits of chickpea are detectable.
- Store in an air-tight container for up to a a week. Serve with berries, sliced apples, crackers, pretzels, Nilla wafers, etc or eat it plain!