This plant-based dessert hummus tastes like a gingerbread cookie! It's got the 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!
¼cupcashew butteror other nut/seed butter of choice
¼cupplant milkI prefer oat milk
2½Tablespoonsmaple syrupplus more to drizzle
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.
You MUST disclose to others that this recipe contains tree nuts. Nuts are a serious allergen and hummus doesn't typically contain nuts. If you know someone is allergic, ask if they can eat sun-butter from sunflower seeds and make it with that instead. The serving size is a generous quarter cup. If you consume more or less, adjust the nutritional information.Taste the finished product and add in a little extra maple syrup if desired for extra sweetness. Any added syrup is not included in the nutritional information.