Why You’ll Love Snickerdoodle Dessert Hummus Recipe
This recipe is quick, easy, and requires no baking. It is naturally plant-based, creamy, and perfect for dipping fruit, cookies, crackers, or pretzels. The cinnamon and vanilla give it a warm cookie-like flavor, while the chickpeas create a smooth and satisfying texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 x 15-ounce can chickpeas, about 1½ cups, rinsed well
¼ cup canned coconut milk, or any creamy plant milk
¼ to ½ cup sugar, such as white, cane, brown, or coconut sugar
4 tablespoons nut or seed butter
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon sea salt
Directions
Rinse the chickpeas very well in a sieve or colander, then place them in a food processor.
Add the coconut milk, ¼ cup sugar, nut or seed butter, vanilla extract, cinnamon, and sea salt.
Blend thoroughly until the mixture is completely smooth and creamy.
Taste and add more sugar as needed until it reaches your preferred sweetness.
Add a few extra drops of milk if you want a thinner texture.
Spoon into a serving bowl and serve with fruit, cookies, crackers, pretzels, or graham crackers.
Servings and timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Variations
Use almond butter, cashew butter, peanut butter, sunflower seed butter, or tahini for different flavors.
For a richer dessert flavor, add a pinch of nutmeg or a small splash of maple syrup.
For a lighter dip, use less sugar and serve it with fresh apple slices or strawberries.
For extra texture, sprinkle cinnamon sugar on top before serving.
Storage/Reheating
Store leftover Snickerdoodle Dessert Hummus in an airtight container in the refrigerator for up to 5 days.
Stir before serving, as it may thicken slightly while chilled.
This recipe does not need reheating. Serve cold or let it sit at room temperature for a few minutes before serving for a softer texture.
FAQs
Can I taste the chickpeas?
When rinsed well and blended with cinnamon, vanilla, sugar, and nut butter, the chickpea flavor becomes very mild.
Can I use dried chickpeas?
Yes, cooked dried chickpeas work well. Use about 1½ cups cooked chickpeas.
What can I serve with this dessert hummus?
Serve it with apple slices, strawberries, bananas, pretzels, graham crackers, cookies, or pita chips.
Can I make it without coconut milk?
Yes, any creamy plant milk works, such as oat milk, almond milk, soy milk, or cashew milk.
Can I make it nut-free?
Yes, use sunflower seed butter or another seed butter instead of nut butter.
Can I reduce the sugar?
Yes, start with ¼ cup sugar and adjust to taste.
Can I use maple syrup instead of sugar?
Yes, but the texture may be slightly thinner. Add it gradually and adjust the milk as needed.
Why is my dessert hummus too thick?
Add a small amount of milk, one teaspoon at a time, and blend until smooth.
Can I freeze dessert hummus?
Yes, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator and stir well before serving.
Can I make this ahead of time?
Yes, it is a great make-ahead dessert dip. Store it chilled until ready to serve.
Conclusion
Snickerdoodle Dessert Hummus is a simple, creamy, and cozy sweet dip with all the cinnamon-vanilla flavor of a classic cookie. It is quick to make, easy to customize, and perfect for snacks, parties, or a fun no-bake dessert.
Snickerdoodle Dessert Hummus
This snickerdoodle dessert hummus is creamy, sweet, and warmly spiced with cinnamon and vanilla. Perfect as a dip for fruit, pretzels, or crackers, it comes together in just minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 x 15 oz can chickpeas (1½ cups), rinsed and drained
- ¼ cup canned coconut milk or other creamy plant milk
- ¼ to ½ cup sugar (white, cane, brown, or coconut)
- 4 tablespoons nut or seed butter
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Rinse the chickpeas thoroughly in a sieve or colander and add them to a food processor.
- Add the coconut milk, sugar, nut or seed butter, vanilla extract, cinnamon, and sea salt.
- Blend until completely smooth and creamy, starting with ¼ cup of sugar and adding more to taste.
- Add a few extra drops of plant milk if needed to thin the hummus to your desired consistency.
- Spoon into a serving bowl and serve immediately or chill before serving.
Notes
- Serve with apple slices, pretzels, graham crackers, or vanilla wafers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Almond butter, cashew butter, or sunflower seed butter all work well in this recipe.
- Adjust the cinnamon to taste for a stronger snickerdoodle flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
