Snickerdoodle Hummus
I teach preschool cooking classes a few days a week and the campus is nut free so I have to get creative when using “spreads”. I wanted something other than yogurt so started browsing for some other ideas and after checking out a few recipes, decided to put together a sweet hummus. I wanted something more creative than chocolate hummus and was excited to see some recipes for snickerdoodle hummus. Here is my version…if you have it, I highly recommend adding the protein powder…you’ll think you’re eating cookie dough!
Makes about 1.5 cups
INGREDIENTS
1 ½ cups Canned Garbanzo Beans/Chickpeas drained and rinsed well
¼ cup smooth nut or seed butter
¼ cup maple syrup
¼ cup milk of choice (optional, see notes)
2 tsp ground cinnamon
1 tsp vanilla
¼ tsp sea salt
1-2 scoops vanilla protein (optional, I use Arbonne)
INSTRUCTIONS
Place all ingredients in a blender or food processer and blend until smooth and creamy.
Note: If you have a high quality blender, try blending without the milk for a thicker, more hummus like texture. If necessary, add a little milk at a time until smooth.
So many ways to serve this! As a dip for fruit or pretzels, as a spread on bread or rice cakes, or straight up with a spoon.