| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 15.5-ounce can chickpeas
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 1/8 cup almond milk
- 2 tablespoons rolled oats
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, plus more for garnish
- 1/4 teaspoon ground cardamom, plus more for garnish
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- Plain yogurt, for serving, optional
- Kosher salt
- Cinnamon stick, for serving, optional
- Graham crackers, cinnamon pita chips or apple slices, for serving
Instructions
- Drain the chickpeas in a strainer over a bowl, reserving the chickpea liquid for another use if desired. Rinse the chickpeas and add to a food processor. Add the cashew butter, maple syrup, almond milk, oats, espresso powder, vanilla, cinnamon, cardamom, clove and nutmeg. Puree until smooth, about 1 minute.
- The hummus can be served room at temperature immediately or chilled. To serve, transfer the hummus to a large mug, top with a dollop of yogurt, if using, a sprinkle of cinnamon, cardamom and salt. Garnish with a cinnamon stick, if using, to resemble a latte. Serve with graham crackers, cinnamon pita chips or apple slices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 1 mg |
| Sodium | 286 mg |
Reviews
I was skeptical of “dessert” hummus until I tried this!