Gingerbread Hummus Recipe
This gingerbread hummus recipe is a sweet dessert dip that's perfect for Christmas, holiday potlucks, and New Year's Eve parties. Serve it with fresh apple or pear slices, small cookies, or pretzels for dipping.
Servings: 6
Calories: 143.7kcal
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 1 1/2 cups canned chickpeas, 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, and small pinch of ground 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
Serving: 0.25Cup | Calories: 143.7kcal | Carbohydrates: 18.5g | Protein: 4.2g | Fat: 6.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Sodium: 117.1mg | Potassium: 203.5mg | Fiber: 3g | Sugar: 10.3g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 71.5mg | Iron: 1mg