Homemade Snickerdoodle Dessert Hummus
This homemade Snickerdoodle dessert hummus is easy to make for a delightful guilt-free snack that will satisfy your sweet craving!
Servings 1 cups
- 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.
*It’s okay if the mixture isn’t completely smooth; mine had some texture to it which I actually liked!
*Highly recommend making these Cinnamon Sugar Pita Chips to dip :)
*The Snickerdoodle hummus should keep up to 3-5 days in the refrigerator.
Serving: 2tbsp | Calories: 157kcal | Carbohydrates: 17.81g | Protein: 5.95g | Fat: 7.58g | Saturated Fat: 2.22g | Polyunsaturated Fat: 1.65g | Monounsaturated Fat: 2.89g | Sodium: 163mg | Potassium: 151mg | Fiber: 5g | Sugar: 4.96g | Vitamin A: 15IU | Calcium: 63mg | Iron: 1.03mg