gingerbread hummus

Course: Dessert, party food, school lunch box, Snack

Cuisine: American

Keyword: dessert hummus, gingerbread hummus, healthy snacks

Prep Time: 10

Total Time: 10

Servings:

Calories: 101kcal

Author: Cindy Rainey

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!

Print Recipe

Equipment

food processor or high-speed blender

Ingredients

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

Instructions

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.

Notes

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.

Nutrition