Snickerdoodle Hummus

5 from 1 vote

The BEST Snickerdoodle Hummus | This clean eating homemade recipe makes the perfect snack or dessert. All you need is 10 minutes! Healthy, gluten free, dairy free six ingredients- what more could you want?! Chickpeas (garbanzo beans), maple syrup, peanut butter (nut butter), cinnamon, vanilla, salt make the best vegan cookie flavored fruit dip EVER. Dippers to use: berries, apples, Nilla wafers, pretzels! This fun no bake dessert is perfect for parties or a movie night snack!

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: All American

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 237kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

food processor

Ingredients

1 (15 ounce) canned garbanzo beans (chickpeas), drained and rinsed well (see notes)
1/4 cup peanut butter or nut butter
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Place all the ingredients in a food processor. Secure the lid on top.
1 (15 ounce) canned garbanzo beans (chickpeas), drained and rinsed well, 1/4 cup peanut butter or nut butter, 1/4 cup maple syrup, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon salt
Blend on low until the mixture is smooth, scraping the sides and bottom of the food processor bowl with a silicone spatula several times. If the consistency is too thick add a 1/2 teaspoon water at a time until the dip is completely smooth.
Serve with berries, sliced apples, crackers, pretzels, cookie wafers, or eat it plain!
Store the dessert hummus in an airtight container in the fridge for up to 7 days.

Notes

Prep Tips - To create extra creamy dessert hummus, remove the skins from the chickpeas. It's easy, we promise! Transfer the chickpeas to a large bowl filled with cold water. Gently rub the chickpeas between your fingers, ensuring the skins loosen and float to the surface. Discard the skins and repeat (if needed) the rinsing and rubbing process several times, changing the water as needed. Then allow the chickpeas to drain, and add to the food processor.

Meal Prep Tips - This recipe makes about 1 1/4 cups hummus. Divide into containers and enjoy with lunch or as an on-the-go snack with fruit or pretzels.

Nutrition