Snickerdoodle Hummus

If you’ve got a sweet tooth, whip up this slightly sweet and subtly cinnamon-y snickerdoodle hummus. It only requires 5 simple pantry staple ingredients and is vegan, oil-free, gluten-free, and sweetened naturally by dates. Includes dried, as well as canned, chickpea directions.

Snickerdoodle hummus with round butter crackers in a blue bowl.

Why you’ll love it

I don’t know about you but snickerdoodles are one of my favorite cookie. In fact I have recipe for these best over vegan snickerdoodles right here. But if you want something a little different, maybe something with no added sugar, flour, or oil then this could be just what you’re looking for. It’s like eating snickerdoodle cookie dough but without the health risk. It’s truly a fantastic dessert (or snack) recipe that is sure to become a favorite. Here are even more reasons why you should make it right now:

  • Creamy
  • Smooth
  • Sweet
  • Simple
  • Minimal ingredients

Instant Pot Cinnamon Chickpeas

In the bowl of the Instant Pot, add 1 cup of dried chickpeas and enough water to cover them by about 1 inch. Sprinkle in ¼ tsp of cinnamon. Lock on the lid, set valve to seal, and pressure cook for 1 hour. Once done, turn off the Instant Pot and allow the steam to naturally release for 20 minutes. If after 20 minutes the pressure valve hasn’t naturally released, release it manually. If you’re running short on time, skip the extra 20 minute natural release and carefully release the pressure valve manually. Drain the chickpeas reserving the cinnamon liquid for later.

Stove Top Cinnamon Chickpeas

To prepare the snickerdoodle hummus without and Instant Pot use the old-fashioned method of soaking and cooking your beans on the stove.

Begin by soaking 1 cup of chickpeas in 4 cups of water for 8 hours or overnight. After they’ve soaked, drain them and add them to a large pot. Add enough water to cover chickpeas by 1 inch. Add ¼ tsp of cinnamon. Bring the cinnamon chickpea mixture to a boil then reduce to a simmer. Cook the beans for 1 hour or until the chickpeas are tender. Drain the chickpeas and reserve the cinnamon liquid for later.

Canned Cinnamon Chickpeas

Drain the chickpeas and reserve the brine. Rinse the chickpeas and set aside. To the chickpea brine, add ¼ tsp of cinnamon and stir to comine. Set aside.

Softening the Chickpeas

To a small pot, add 2 cups of water and 1¾ cups of the drained cinnamon chickpeas. Add ½ tsp of baking soda to the water and bring it to a boil. Cook the chickpeas for for 10 minutes. Doing this helps break down the skins on the chickpeas. Soft skins mean that you can still get a dreamy, creamy hummus but without tediously peeling the chickpeas. If you would rather peel the chickpeas yourself that’s fine. If you would rather skip this step and go directly to processing them that’s fine too. Just know that your hummus might not be as creamy as it could be. If you do decide to boil them, after 10 minutes, drain the chickpeas and set them aside.

Making the Hummus

In the bowl of you food processor, add the tahini. Turn on the food processor and whip the tahini for 4-5 minutes, stopping frequently to scrape down the sides. Whipping the tahini will also ensure a smooth and creamy hummus.

To the whipped tahini add the soft, pitted dates and process until a smooth sticky mixture forms. It may form into a ball. That’s fine. Stop the processor and flatten out the mixture and continue to process until it’s smooth. As a side note: If your dates are not soft, add them to a pot of boiling water, remove from the heat and set aside for 10-20 minutes. Drain them, squeeze out any water, and allow them to cool before removing the pits.

Add the drained chickpeas, remaining cinnamon and vanilla to the food processor and process until the mixture is smooth and all the ingredients are fully incorporated. At this point, it will probably be pretty thick. To thin out the hummus, with the food processor running, slowly drizzle in ¼-⅓ of the reserved cinnamon water.  

The hummus is finished when it’s smooth and creamy. This snickerdoodle hummus is best served warm/room temperature with crackers of choice. Or you can chill it and eat it right off the spoon for more of a snickerdoodle cookie dough. Either way, you’ll be whipping up another batch as fast as you can.

Don’t have an Instant Pot or would like to use canned chickpeas? Keep reading…I’ve got you covered.

Follow steps 2-6 above.

I hope that you enjoy this cinnamon sweet snickerdoodle hummus. It’s prefect for snacking and makes a fun dessert for kids and grown ups alike. Whip yourself up a batch and let me know what you think. Enjoy friends!

Snickerdoodle hummus with round butter crackers in a blue bowl.

Ingredient Health Benefits

Chickpeas- protein, fiber, potassium, folate, magnesium, manganese, molybdenum, thiamine

Cinnamon- manganese, iron, calcium, and fiber

Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

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Snickerdoodle Hummus

Erin
If you've got a sweet tooth, whip up this slightly sweet and subtly cinnamon-y snickerdoodle hummus. It only requires 5 simple pantry staple ingredients. Includes dried, as well as canned, chickpea directions.
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine Mediterranean, Nut-Free, Oil-free, Refined Sugar-free, Vegan
Servings 8 people

Equipment

  • Food Processor
  • Instant Pot- not required but suggested

Ingredients
  

  • 1 cup dry chickpeas
  • 2 cups water
  • cup tahini
  • 8-10 dates, soft, de-pitted
  • ¼+⅛ tsp cinnamon, divided, plus more for serving
  • 1 tsp vanilla

Instructions
 

Instant Pot

  • In the bowl of the Instant Pot, add 1 cup of dried chickpeas and 1 cup of water. Sprinkle in ¼ tsp cinnamon. Lock on the lid, set valve to seal, and pressure cook for 1 hour. Once done, turn off the Instant Pot and allow the steam to naturally release for 20 minutes. If you're running short on time, carefully release the pressure valve and remove the lid. Drain the chickpeas reserving the cinnamon liquid for later.
  • To a small pot, add 2 cups of water and 1¾ cups of drained chickpeas. Add ½ tsp of baking soda. Bring to a boil and cook for 10 minutes. Drain and set aside.
  • In the bowl of the food processor, add the tahini. Whip the tahini for 4-5 minutes, stopping frequently to scrape down the sides.
  • To the whipped tahini add the soft, pitted dates and process until a smooth sticky mixture forms. If your dates are not soft, add them to a pot of boiling water, remove from the heat and set aside for 10-20 minutes. Drain, sqeeze out any water, and allow to cool before removing the pits.
  • Add the drained chickpeas, cinnamon and vanilla to the food processor and process until smooth and incorporated. With the food processor running, drizzle in ¼-⅓ of the reserved cinnamon water.
  • The hummus is done when it's smooth and creamy. Best served warm/room temperature with crackers of choice.

Stove Top

  • Soak 1 cup of chickpeas in 4 cups of water for 8 hours or overnight. Drain and add to a large pot. Add enough water to cover chickpeas by 1 inch. Add ¼ tsp of cinnamon. Bring to a boil and reduce to a simmer, cooking for 1 hour or until the chickpeas are tender. Drain the chickpeas reserving the cinnamon liquid for later.
  • Follow steps 2-6 above.

Canned Chickpeas

  • Drain the chickpeas and reserve the brine. Rinse the chickpeas and set aside. To the chickpea brine, add ¼ tsp of cinnamon and stir to comine. Set aside.
  • Follow steps 2-6 above.
Keyword 5-ingredient, 5-ingredients, chickpea, chickpea brine, cinnamon, cookie dough, dates, garbanzo beans, Instant Pot, InstaPot, medjool dates, tahini

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