I’m in a serious relationship with hummus. Like Facebook official.
Don’t fall off your chair or anything.
Remember that super weird but super delish chocolate peanut butter dessert hummus I posted recently? Of course you do! Did you make it?! Are you obsessed?! I cried when it was gone. So then I made this.
Remember when green smoothies weren’t trendy yet and the thought of adding a handful of salad to your morning smoothie sounded about as good as smearing butter on celery? Well you just wait–sweet hummus is totally gonna be the next big thing. Hopefully the next fad diet isn’t anti-legume.
This is chocolate peanut butter dessert hummus’s second cousin once removed. It tastes like sweet, cinnamonny heaven and it’s just begging to be slathered on gala apples slices. BEGGING.
Have you guys ever had Trader Joe’s medjool dates? They’re sold in the refrigerated section and they are completely life-changing. Like, they changed my life. They’re big and juicy and beyond perfection. I hate those little dry dates that give my food processor cardiac arrhythmias. Since the TJ’s ones blend up so perfectly in smoothies, I decided to swap out some of the maple syrup for a couple of these dates. Worked like a charm! If you don’t have access to a TJ’s, you can use Medjool dates from wherever and I’m sure it’ll work just fine. The key to this hummus is blending it for a good three minutes and then letting it chill and firm up. Hummus heaven.
To lighten it up and deem it snack-worthy (and so I didn’t have to use “dessert” in the title), I used less nut butter and less maple syrup. AKA eat allllllllll the hummus. Hashtag hummusisafoodgroup. As is almond butter.
Guys. This is a helluva hummus.Print
Sweet, cinnamony hummus perfect for apple slices, crackers, or spread on cinnamon raisin toast!
- 1–15 oz can chickpeas, drained and very well-rinsed
- 2 tbsp raw creamy almond butter (the drippy kind)
- 2 heaping tbsp pure maple syrup
- 2 large pitted Medjool dates (the Trader Joe’s brand are my favorite)
- 3 tbsp unsweetened vanilla almond milk
- 2 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- dash of salt
- Combine all ingredients in a large food proccesor. Blend for a full two minutes. Scrap down the sides and process for another minute.
- Allow hummus to chill in the fridge for a couple hours before serving.
- Serve with sliced apples, bananas, graham crackers, or spread on cinnamon raisin toast.
Adapted from my chocolate peanut butter dessert hummus