Snickerdoodle. Dessert. Hummus.
Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious.
Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free!
You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper!
Rose Snickerdoodle Dessert Hummus
Gluten Free, Dairy Free, Soy Free
What You'll Need
2 cups garbanzo beans, canned or cooked dried ones
1/2 cup coconut milk
2 tablespoons tahini or cashew butter
2 scoops Vital Proteins vanilla collagens
1 teaspoons ground cinnamon
1 tbps Ericka and Elizabeth Lunar Bliss blend
¾ teaspoon salt
3/4 cup coconut sugar or 3 pitted & soaked medjool dates
¼ teaspoon cream of tartar
Garnish: Dried Rose pedals (optional)
What You'll Need To Know
Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.
Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10.
Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.