A delicious new twist on hummus made with warm spices like cinnamon, nutmeg, cardamon and served as a dessert! Lightly sweetened with no sugar added apple juice and medjool dates. Kid friendly and parent approved.
Apple Cinnamon Dessert Hummus
Ingredients
- 2 cups garbanzo beans drained – canned or home cooked
- 1/2 cup oven roasted Japanese Sweet Potato – peeled
- 3/4 cup apple juice – no sugar added or aquafaba or water
- 4 pitted dates
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg – or from a spice jar
- 1/4 teaspoon ground cardamon
Instructions
- Place all ingredients in a high powered blender and blend until creamy smooth. Add additional juice, aquafaba or water if needed to thin the hummus. You want it to be smooth and creamy for dipping or spreading on fruit.
- Serve with slices of apple, pear or banana. Spread some on whole grain toast or on a Quinoa Banana Oat Muffin. Or enjoy a small dish of it with a spoon!
Notes
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Hi, Tami, This looks wonderful! Thank you for sharing! I’ve been looking for a healthy dessert. Question about the sweet potato – is this added more for texture or sweetness? I’m not crazy about sweet potatoes. So I’m considering subbing unsweetened applesauce for both the sweet potato and apple juice. Thanks!!
Hi Lynn,
The sweet potato adds sweetness and texture. A Hannah yam or a Japanese Sweet potato taste nothing like a regular orange colored sweet potato. But recipes are just ideas so please feel free to play around and make it to your liking! Enjoy!
Hi, Tammy, I just made your dessert hummus, sans sweet potato and apple juice. I used 1 1/4 cup of unsweetened applesauce and added maybe 1/4 cup water during blending to thin. It turned out lighter in color than yours, but the taste reminds me of applebutter, so I’m happy with the variant result. 🙂 I love your recipes!! Thanks again! 🙂
11/8/21 I made this yesterday for a healthy option at a not-so-healthy birthday party. I made some tweaks:
I used a regular sweet potato because that’s what I had. Also, I used the entire potato, which was more than the recipe called for.
I used apple CIDER instead of juice because that’s what I had.
I used 3 dates, not 4.
I added 1/8 tsp salt and a splash of lemon juice to brighten it up.
Very few people tried it because they sought the crackers, meat, and cheese appetizers instead. My daughter and grandson liked it on Honeycrisp apple slices. So did I.
Alas, living VEG in a world of Standard American Dieters (SAD) is lonely, but I’ve been at it since 2003.