This gingerbread hummus is a delicious addition to a Christmas party dessert table. This sweet dessert dip is also perfect for holiday potlucks and New Year’s Eve parties. I like to serve it with fresh apple slices for dipping. Small cookies, pretzels, or pear slices are also good dippers to serve with this hummus.
Ingredients and Substitutions
I like to use canned chickpeas when making this hummus, but you can use cooked dried chickpeas if you prefer.
I sweetened this hummus with maple syrup. You can substitute other liquid sweeteners if you like.
Molasses contributes to the cozy gingerbread flavor of this hummus. I like to use blackstrap molasses because it’s loaded with nutrients, but you can use any type of molasses you prefer.
Ground ginger, cinnamon, allspice, nutmeg, and cloves also contribute to the gingerbread flavor of this dessert dip. You can substitute 1 teaspoon of a store-bought gingerbread spice blend if you prefer.
Almond butter gives this sweet hummus a satisfying creamy texture. Traditional hummus recipes call for tahini to add creaminess, but in this sweet gingerbread version I think almond butter is the better choice because it’s less bitter than tahini.
You can substitute other nut butters or sunflower seed butter instead of the almond butter if you prefer. Or you can substitute tahini, but in that case the end result will be slightly less sweet.
How to Make Gingerbread Hummus
Add the chickpeas, maple syrup, almond butter, cold water, molasses, ginger, cinnamon, allspice, nutmeg, and cloves to a food processor.
Blend until smooth, scraping down the sides of the food processor as necessary.
Transfer the hummus to a bowl, then top with any optional garnishes such as finely chopped pecans or walnuts and an extra sprinkle of cinnamon.
Storage
Serve immediately or store in an airtight container in the fridge for up to five days.
Gingerbread Hummus Recipe
Equipment
- Food processor
Ingredients
- 1 1/2 cups canned chickpeas (rinsed and drained)
- 1/4 cup maple syrup
- 1/4 cup smooth almond butter
- 2 tablespoons cold water
- 2 teaspoons molasses
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Small pinch of ground nutmeg
- Small pinch of ground cloves (or substitute 1 teaspoon of a store-bought gingerbread spice blend instead of the individual spices)
- Optional garnishes: an extra sprinkle of cinnamon and some finely chopped pecans or walnuts
Instructions
- Add the chickpeas, maple syrup, almond butter, cold water, molasses, ginger, cinnamon, allspice, nutmeg, and cloves to a food processor.
- Blend until smooth, scraping down the sides of the food processor as necessary.
- Transfer the hummus to a bowl, then top with optional garnishes such as finely chopped pecans or walnuts and an extra sprinkle of cinnamon, if desired.
- Serve immediately or store in an airtight container in the fridge for up to five days.
Notes
-
Serve with fresh apple or pear slices, cookies, or pretzels for dipping.
Nutrition
Allergy to chickpeas, is there a substitute?
Yes! Cannellini beans, butter beans, or black beans would all be good substitutes for the chickpeas in this recipe.