Gingerbread hummus is a festive dessert twist on the class dip. It's made with maple syrup and spices and is perfect for dipping fresh fruit and graham crackers or pretzels!
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
Use regular milk or any non-dairy milk of choice like almond milk, oat milk, soy milk, etc.Substitute almond butter or cashew butter for the Sunbutter, if preferred.Substitute 2 cups of dry cooked chickpeas if desired.Serve with crackers and/ or sliced fruit like apples.Add ¼ cup of mini chocolate chips for a little extra sweetness.Store in an airtight container in the refrigerator for up to 4 days.