Snickerdoodle Dessert Hummus

So I had this crazy idea the other day to make some kind of dessert/sweet hummus. I Googled dessert hummus and found out that it wasn’t so crazy and in fact many other like minded people had already figured out how to do just what I was thinking of. Thank you Google. I wasted no time in whipping up this recipe and taste testing it – the things I do for the blog! It was love at first bite. If you like the flavor of Snickerdoodle cookies – sugar and cinnamon – you will surely enjoy this slightly sweet hummus! The high powered Blendtec or a Vitamix blender makes this super smooth and creamy. If you don’t have a high powered blender – no worries- you can also blend this in your food processor. You would never know the base ingredient was garbanzo beans. Trust me on this one and give it a try.

Serve this creamy, dreamy sweet hummus with some fresh fruit, it’s also good spread on banana slices ,quick breads like banana nut, whole grain muffins, toasted whole wheat bread, pita bread or home made pita chips. Make a sandwich on whole wheat bread with a little hummus, fresh apple or pear slices and a sprinkle of dried cranberries. I made one and it was so refreshing for breakfast.

Snickerdoodle Dessert Hummus

• 2 cups cooked garbanzo beans, rinsed and drained
• 1/4 cup almond butter
• 1/4 cup real maple syrup
• 2 Medjool dates, pitted,chopped or 2 tablespoons date sugar or sweetener of your choice
• 1 teaspoon cinnamon
• fresh grated nutmeg to taste – optional – but oh so good!

Add all ingredients to a high powered blender or food processor and process until smooth.  Store in the refrigerator. Mine turned out to be a thick hummus, you could add a little apple juice to thin it if you wish – I might do this next time. From photos on line I saw that some people had a thinner hummus from this recipe – must depend on the brand of the garbanzo beans or how soft they are.

Serve spread on fruit, pita bread, toasted whole wheat bread or pita chips.

Yield: 2 cups

Servings Size: 1/4 cup

Nutritional Information (using 2 dates)

Per Serving:  140.8 Calories, 5g Fat, 0mg Cholesterol, 196.7mg Sodium, 213.9g Potassium, 22.5g Carbs, 4.4g Fiber, 5.4g protein WWPP 4

Recipe adapted from The Wannabe Chef