Long live the bean!
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 servings
Yield: 2 cups
A few years ago I went through a serious black bean brownie phase. Although the idea of beans in a dessert recipe initially made me wary, I soon discovered that this versatile combination actually tastes far better than it sounds.
A World of Bean-Based Sweets
It’s not surprising, considering that beans and sugar have long been a popular pairing. After all, don’t the best baked bean recipes always contain copious amounts of brown sugar and molasses? Legume-based desserts exist in Mexican, Dominican, Chinese, Indian, and Japanese cuisines, just to name a few. Sweetened beans also feature prominently in frozen treats, including bingsu in Korea, halo-halo in the Philippines, and shave ice in Hawaii.
These days, beans even play a role in fine French pâtisserie—in pastry school, we learned that aquafaba (the liquid in a can of chickpeas) makes a great stand-in for egg whites in vegan meringues and macarons.
What is Snickerdoodle Hummus?
Dessert hummus comes in many varieties, including peanut butter, cheesecake, brownie batter, and cookie dough. Like savory hummus, chickpeas serve as the base for this sweet twist on the Middle Eastern and Mediterranean classic. But instead of garlic, olive oil, and tahini, these dips contain nut butters, plant milks, spices, and sweeteners.
In this snickerdoodle hummus recipe, I’ve blended canned chickpeas with almond butter for a smooth texture, full-fat coconut milk for extra creaminess, and maple syrup for sweetness, plus ground cinnamon and vanilla bean paste, evoking the flavors of a sugary, cinnamon-and-vanilla snickerdoodle cookie.
Snickerdoodle cookies traditionally incorporate cream of tartar as a leavening agent, giving the cookies a slightly tangy taste. Here, brown sugar lends a hint of acidity instead. (After testing this recipe with actual cream of tartar, I’ll just say that what works in baking isn’t quite as pleasant in hummus form!)
Making Snickerdoodle Hummus
This sweet snack comes together quickly—simply rinse the chickpeas, combine everything in a food processor, and blend, blend, blend. It’s easy to whip up with just ten minutes of free time and a quick trip to the pantry. As a bonus, this hummus also happens to be naturally dairy-free, gluten-free, and vegan, making it a good option for guests with different preferences.
How to Serve Snickerdoodle Hummus
Pair snickerdoodle hummus with sliced apples, strawberries, pretzels (my personal favorite—the salt contrasts perfectly with the sweetness of the dip), vanilla wafers, graham crackers, or cinnamon pita chips. You can even go meta and serve it alongside a batch of homemade snickerdoodle cookies.
Recipe Tips
- Don’t forget to rinse—Draining the canned chickpeas removes excess liquid, while rinsing clears away the salty, starchy residue. Place the chickpeas in a mesh strainer and rinse under cold water. If desired, the aquafaba can be reserved for future baking projects.
- Choose top-notch ingredients—Use good-quality ground cinnamon and vanilla bean paste (not extract) to highlight these key flavors. And opt for real maple syrup instead of imitation maple or pancake syrup.
- Canned coconut milk is key—For maximum creaminess, use canned, full-fat coconut milk rather than light coconut milk or a boxed coconut beverage. And if you aren’t a coconut lover, don’t worry—the flavor isn’t noticeable.
- Vanilla bean paste is best—A small amount of vanilla bean paste packs a large amount of vanilla bean taste, plus it contains pretty speckles for added visual appeal. Vanilla bean paste is available in some grocery stores, and can also be purchased from a baking supply store or via Amazon. While slightly pricey, most recipes only require a teaspoon or two, so one jar will last for months.
- Blending basics—The blending required will depend on the appliance you’re using, as well as your preferred hummus texture. I don’t recommend an immersion blender for the initial blend, although it’s perfect for re-blitzing the chilled dip, or as a ‘finishing touch’ for extra creaminess.
- Rubber spatula at the ready—You’ll need a rubber spatula to scrape down the sides of the food processor, and to remove every last bit of hummus from the bowl. This handy tool will make scooping the sticky almond butter and vanilla bean paste easier, too.
Make Ahead
Snickerdoodle hummus can be enjoyed immediately, but I found that making it the day before and refrigerating overnight deepens the notes of vanilla and cinnamon, creating a more pronounced snickerdoodle flavor.
The chilled hummus can be served as is, or you can add one or two teaspoons of coconut milk and blitz with an immersion blender for 15-30 seconds to refresh the creamy texture.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups, or 8.8 ounces)
- 3 tablespoons smooth almond butter
- 3 tablespoons full-fat canned coconut milk
- 3 tablespoons maple syrup, plus more for drizzling
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon, plus more for garnish
- 1 1/2 teaspoons vanilla bean paste
- 1/4 teaspoon fine salt
- Crushed cookies, such as vanilla wafers or graham crackers, for optional garnish
Steps to Make It
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Gather the ingredients.
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Add 1 (15-ounce) can chickpeas, drained and rinsed to a blender or food processor. Pulse for 10 seconds, or just long enough to create a coarse, crumbly texture.
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Add 3 tablespoons smooth almond butter, 3 tablespoons full-fat canned coconut milk, 3 tablespoons maple syrup, 2 tablespoons packed light brown sugar, 2 teaspoons ground cinnamon, 1 1/2 teaspoons vanilla bean paste, and 1/4 teaspoon salt.
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Blend on high speed for 30 to 45 seconds. Scrape down the sides of the bowl with a rubber spatula, then blend for an additional 30 to 45 seconds, or until smooth and creamy, with no large chickpea pieces remaining.
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Scoop the hummus into a serving bowl. Serve at room temperature or chilled. To serve, sprinkle with additional ground cinnamon and drizzle with maple syrup. Garnish with crushed cookies, if desired.
How To Store and Freeze
Store leftover hummus in an airtight container in the refrigerator for up to three days.
Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. If desired, use an immersion blender to refresh the consistency prior to serving, adding one or two teaspoons of coconut milk if the hummus seems too thick. Do not refreeze.
Feeling Adventurous? Try This:
- Coconut-free version—Replace the coconut milk in this recipe with almond milk. (You can even use vanilla almond milk for an extra flavor hit.) The almond milk version will be slightly less creamy, but no less delicious.
- Peanut butter—Substitute peanut butter for a distinct peanut butter flavor, reminiscent of a peanut butter snickerdoodle or a peanut butter cookie.
- Add texture—For hummus with a bit more texture, swap the smooth almond butter for crunchy, stir in cinnamon chips, or top with crushed toasted almonds for an extra crunch.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 131 |
| % Daily Value* | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 9% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 9g | |
| Protein 4g | |
| Vitamin C 0mg | 2% |
| Calcium 53mg | 4% |
| Iron 1mg | 8% |
| Potassium 170mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
