Snickerdoodle Hummus

This dip is such a hit in my house, that I actually have to portion it out for the kids so that they don’t just eat the whole batch in one sitting!  (I guess I could have worse problems, right?)

We love this “Cookie Dip” on pretzels, bananas, strawberries, apples, graham crackers, or even our warm toast in the morning!  My 3-year-old just eats it right on a spoon!

Snickerdoodle Hummus

  • Servings: 10-12
  • Difficulty: easy
  • Print

2 cans garbanzo beans, drained and rinsed

1/2 cup cashew or almond butter

5 large medjool dates, pitted

5 teaspoons cinnamon

1 tablespoon vanilla extract

1 tablespoon molasses

1 teaspoon butter extract

1/2 teaspoon iodized salt

1/2 teaspoon baking soda (It sounds odd, but trust me on adding this….it changes the taste!)

1  cup almond or coconut milk

Directions:

Blend in your food processor until smooth and creamy, about 2-3 minutes.  Scrape down the sides of your food processor bowl as needed. Store in refrigerator until ready to serve.

 

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