Gingerbread hummus is a festive dessert twist on the classic dip. It’s made with maple syrup and spices and is perfect for dipping fresh fruit and graham crackers or pretzels!
Making your own hummus, no matter what kind, is one of the easiest dips to whip up. Whether for last-minute company, an afternoon snack, or as part of a beautiful charcuterie board, it’s one of my favorite, easy, no-bake dips to make. Pumpkin hummus and Roasted Red Pepper Hummus are two other hummus recipes that are super popular this time of year!
Table of contents
Easy Gingerbread Dip
This Gingerbread dessert hummus is a wonderful dip to make around the holiday season! It’s an easy appetizer for Holiday parties, and just as perfect for an afternoon snack. It comes together so easily and is perfect with apple or pear slices, strawberries and/or your favorite sweet crackers or pretzels. It’s effortless and delicious!
It is a sweet hummus, some might even call it a healthy dessert dip, made with maple syrup and infused with traditional warming spices like cinnamon, nutmeg, and ginger. It’s creamy, naturally vegetarian, and still has the healthy components of traditional savory hummus! Oh, and it tastes just like gingerbread cookies!
Why this recipe works/why we love this recipe
- Quick and easy recipe takes on a whole new meaning. Blend all ingredients and serve!
- This dip is always a hit at parties, especially around the holidays.
- It’s healthy, high in fiber and protein, and naturally sweetened.
- Vegetarian, but can also be tweaked to make it vegan.
- It’s delicious! It has the essence of gingerbread without all the crazy amounts of sugar.
- Versatile dip that can be used for crackers, bread, as well as fruit.
- Creamy, thick, and has a perfect consistency once blended.
Ingredients/shopping list
- Chickpeas – For convenience sake, I use a drained and rinsed can of chickpeas/garbanzo beans, but you can use dry cooked chickpeas if you like.
- Sunflower seed butter – Adds a delicious nutty creaminess and also a bit of thickness. Does what tahini does in regular hummus.
- Milk – A little bit of liquid will bring everything together and add to the smooth consistency.
- Maple syrup & molasses – Both together will give this dip its sweetness and a deeper color just like gingerbread. Some recipes will use brown sugar, but I prefer this combination much more.
- Vanilla extract – A warm flavor that will round out the dip ingredients nicely.
- Spices – Cinnamon, ground ginger, allspice, nutmeg, salt.
How to Make this Recipe
This recipe will come together in 3 steps! Keep it on hand you’ll use it time and time again!
Step 1: Add all of your ingredients to the blender or food processor.
Step 2: Blend for about 3-4 minutes until you’ve reached your desired consistency. Make sure to stop and stir at each minute mark just to make sure it’s all incorporated.
Step 3: Transfer to a bowl, and serve!
Variations/ Substitutions
- Substitute almond butter, peanut butter, or cashew butter instead of sunflower seed butter, if preferred. Pumpkin seed butter would be a nice addition as well.
- Use regular milk or to make it vegan, any non-dairy milk of choice like almond milk, oat milk, soy milk, etc.
- Add ¼ cup of mini chocolate chips for a little extra sweetness.
Tips
- Make sure to drain and rinse your canned chickpeas to rid them of too much of the salty flavor.
- Substitute 2 cups of dry cooked chickpeas, if desired.
- Serve with crackers or pretzels and/or sliced fruit like apples, pears, and strawberries.
- Top with ground cinnamon, ground ginger spice, or an extra drizzle of maple syrup if desired.
- If you don’t have any molasses or maple syrup, you can opt to use brown sugar instead.
FAQ’s
A quick cooking method is to use the Instant Pot. No presoaking needed! Cover chickpeas with water about an inch, seal and pressure cook for 25 minutes. Quick release and voila!
Keep any leftover hummus in an airtight container in the fridge for up to 4 days. No need to heat up, but you might want to bring it to room temperature before serving.
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Gingerbread Hummus
Ingredients
- 15 ounce can chickpeas drained
- ¼ cup sunflower seed butter
- ¼ cup milk
- 2.5 Tablespoons maple syrup
- 1 Tablespoons molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to a food processor or blender.
- Blend on high speed for 3-4 minutes, stirring every minute until it is smooth or reached desired consistency
- Spoon into a bowl to serve.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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