This plant-based dessert hummus tastes like a gingerbread cookie! It’s got sweet-spicy festive flavors like nutmeg, cinnamon, and of course, ginger. You’ll think you are eating gingerbread cookie dough – but it’s also good for you!
If you are thinking that hummus is strictly a savory snack, best served with veggies and pita bread – think again! This dessert hummus has all the healthy nutrition from chickpeas, but is flavored, sweetened, and spiced so that you might think you are eating gingerbread cookie dough instead!
Just like my Black Bean Brownie Batter Hummus or Chocolate Chip Cookie Dough Hummus, this gingerbread flavored hummus is made nutritious with protein-rich chickpeas and delicious with brown sugar, molasses, and gingerbread spices. In fact, you might wonder if you are even eating hummus at all!
Navigate this post
- Pin now to save for later
- What is hummus?
- Ingredients needed to make gingerbread dessert hummus
- How to make sweet and spicy gingerbread dessert hummus
- Serve and enjoy!
- For some other tasty plant-based snacks and party food from Veggie Fun Kitchen, try my:
- The printable recipe card for gingerbread hummus
Pin now to save for later
What is hummus?
When you are thinking “hummus”, what’s the first thing that comes to mind? Might it be a creamy, savory, smooth dip for crackers and veggies? Perhaps one that’s flavored with garlic, olives, or red peppers?
When you dig a little deeper you are probably thinking of chickpeas (or garbanzo beans). In fact, the word hummus is derived from the Arabic word hommos which literally means “chickpeas”!
Hummus is traditionally thought of as a Middle Eastern dish and is served with pita, veggies, and chips. At its basic form, it is usually made with smashed chickpeas, tahini, olive oil, garlic, lemon juice, and salt. Learn more about the history and origins of hummus in this article from Spoon University.
But times have changed! Take a quick look in any grocery store and you will see that hummus isn’t always made with chickpeas anymore. You can find hummus made from various types of beans with a plethora of add-ins from olives and avocadao, to spicy peppers, and more.
In fact, if you are reading this post, by now you also realize that hummus doesn’t have to mean a savory snack! In fact, you can make hummus into pretty much any flavor you’d like.
Eating a sweet dessert hummus like this festive gingerbread hummus is almost like eating cookie dough – except that it’s got that all-important high protein and fiber component from the chickpeas.
Ingredients needed to make gingerbread dessert hummus
- nut or seed butter – I used cashew butter
- plant milk – I used oat
- cinnamon, ground ginger, allspice, nutmeg, salt
- maple syrup
- You will also need a food processor of some sort
How to make sweet and spicy gingerbread dessert hummus
Step 1: Add the ingredients to a food processor
First, drain the chickpeas but save that beautiful bean juice! Did you know that bean juice – or aquafaba -can be used to make some pretty tasty plant-based food? Read more about recipes using aquafaba in this informative blog post and recipe roundup from Cooking on Caffeine
You literally measure everything and toss it into the food processor. Nothing at all complicated there! In fact, the most complicated thing for me is remembering how to put my food processor together. Every time. EVERY time!
If you would like to use a high-speed blender instead, that should work. You might need to work in batches and then combine. You might also need to add a little more plant-milk. Use a blender with a pusher or pause after a few minutes to scrape the edges and stir things around.
Step 2: Process!
That’s it! Simply process process process until your dessert hummus is nice and smooth and creamy.
Serve and enjoy!
Spoon out your gingerbread hummus into a serving bowl. Take a little taste and see if it is sweet enough for you. You can always stir in a little extra maple syrup.
In fact, I do like to drizzle a little extra maple syrup around the top so that I can scoop and dip!
You can chill or serve at room temperature. I do like my gingerbread hummus slightly chilled. It will keep in the refrigerator tightly covered for up to 5 days. If any separation occurs then just give it a little stir before eating.
What to serve with your dessert hummus
I like to serve with some snappy apples like granny smith – but any kind of apple will be fine. I also serve with cookies such as biscotti or wafers. What I really love though are little savory crackers or pretzels to counterbalance the sweet hummus.
This gingerbread hummus makes a fun lunchbox surprise or delicious nutritious after school snack! It also makes a lovely presentation at a holiday buffet or snack table.
An important disclosure
If you are serving this hummus to others you MUST disclose that it contains nut (or seed) butter. Be responsible and don’t assume that someone with allergies will be aware that hummus might contain nuts.
For some other tasty plant-based snacks and party food from Veggie Fun Kitchen, try my:
- Creamy Plant-Based Pumpkin Mousse
- Kalamata Olive Dip
- Chili Cheese Sauce
- Easy Cinnamon Apple Dumplings
- Popcorn with Everything Bagel Seasoning
- Baked Pumpkin Spice Donuts
- Creamy Savory Hummus
The printable recipe card for gingerbread hummus
Did you love this recipe?
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- food processor or high-speed blender
- 15 ounce can chickpeas drained
- ¼ cup cashew butter or other nut/seed butter of choice
- ¼ cup plant milk I prefer oat milk
- 2½ Tablespoons maple syrup plus more to drizzle
- 1½ Tablespoons molasses
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- optional maple syrup to sweeten to taste or dizzle on top
- Drain the can of chickpeas and add to a large high-speed blender or food processor. I've had better luck with a food processor for this recipe.
- Add in the nut butter, plant milk, maple syrup, molasses vanilla, cinnamon, ginger, allspice, nutmeg, and salt.
- Process or blend on high speed for about 2-4 minutes or until the hummus is nice and smooth.
- Taste and add in a little extra maple syrup for added sweetness.
- Spoon into a serving dish and serve. Store in an airtight container in the fridge for up to 4 days.