This homemade Snickerdoodle dessert hummus recipe is easy to make for a healthy vegan and gluten free snack that will satisfy your sweet craving!
Dessert hummus is my new favorite non-guilty pleasure; it satisfies my sweet tooth and my healthy conscious when all I want to do is snack and watch Netflix.
This homemade snickerdoodle dessert hummus is made without Tahini and takes just minutes to make for a sweet and healthy snack recipe.
Brownie batter, vanilla bean, and now SNICKERDOODLE HUMMUS???
I thought I was in heaven when I first saw chocolate hummus on the grocery shelf, but now my mind has been blown.
I have always been a sucker for the more savory balsamic and caramelized onion hummus, but I have to say this dessert hummus trend has got me on a hummus kick.
Snickerdoodle dessert hummus has become my favorite (so far)…not too sweet, yet sweet enough to feel like I’m being bad.
Here are some ideas for what to dip in your delicious dessert hummus:
- Homemade cinnamon sugar pita chips (Recipe from the conscientious eater, click here for original recipe link)
- Sliced Apples
- Honey Wheat Pretzel Sticks
My favorite are those homemade cinnamon sugar pita chips. They’re super easy to make and give you that extra cinnamon-y flavor.
Traditional hummus is made with tahini (sesame paste), but we’re using almond butter in this dessert hummus recipe for a sweeterf, nuttier taste.
You could also substitute cashew butter, however I would not recommend using peanut butter since it has a stronger flavor that might easily turn your snickerdoodle hummus into peanut butter hummus.
Snickerdoodle Dessert Hummus is made with just a few simple ingredients:
- Almond Butter
- Maple Syrup/Sugar
- Coconut Milk
Quick and easy to make, this snickerdoodle hummus is perfect for parties or just for snacking.
Skip the store-bought brand and try this homemade version instead!
For another healthy dip recipe try my easy
vegan White Bean Pumpkin dip with Chipotle
Homemade Snickerdoodle Dessert Hummus
- 1, 15.5 oz can Chickpeas drained and rinsed
- ¼-1/3 cup Coconut Milk
- ¼ cup Almond Butter or cashew
- ½ TSP cane sugar or stevia
- 1 TBS Maple Syrup
- 1 TSP Vanilla
- 2 TSP Cinnamon
- Pinch Salt
- Puree all the ingredients in either a small food processor or with a hand blender. Start with ¼ cup of the coconut milk and add more if you feel the hummus is too thick.
- Transfer to a serving bowl and serve with fresh fruit, pita chips, pretzels, etc.
- Store in sealed container in refrigerator.