(3.23) Snickerdoodle Hummus

*Uh yeah, it’s been a minute. I had to regroup and such. Some decisions needed to be had. You know, all that good, love and light stuff. Also, food is great.*


Snicker. Doodle. Hummus. Okay yes, I know, it sounds weird, but trust me. I’d never intentionally steer you wrong. Get into it. It’s amazing. My parents said it kinda tastes like sweet potato pie filling. I will already eat that by the spoonful so no regrets were to be had.

I really hate when you have to read somebody’s entire life story before you get to the actual recipe, so here is the recipe:

  • roughly 2 cups of chickpeas (this is a little bit more than a 15 ounce can of chickpeas, but there isn’t an exact science here)
  • 1/4ish cup almond butter
  • 1/4ish cup agave
  • about 2 tablespoons raw sugar
  • about 3 tablespoons brown sugar
  • Ground cinnamon (let the ancestors guide you)
  • Ground ginger (the ancestors have endless guidance)
  • A few drizzles of oil to help it blend together (ancestors)

Add of that to the food processor until it’s smooth and creamy. Now you have Snickerdoodle Hummus. If you are anything like me, you don’t really measure things unless it is super important. This isn’t one of those times, I only measured for the purpose of this blog post. If you are anything else like me, you will probably eat 4 spoonfuls before the shame sets in. This is where you toast some petite pita pockets that have been hanging out in your kitchen for about 2 weeks. Just me? I’m the only one randomly with pita pockets? Okay. Just cut them up into triangles, pop them in the oven at 400 until crispy (5 minutes, flip, 5 more minutes) and use them instead of the spoon.

As with most recipes, do what you want because you’re a grown tax-paying adult. Use maple syrup instead of agave, peanut or cashew butter instead of almond, throw in some nutmeg if you’re feeling fancy. I’d suggest using a neutral tasting oil, or use sesame seed oil because who gon check you? Nobody. Okay, maybe someone else in your house but they can get over it with a snickerdoodle hummus and fig preserve sandwich (I can’t describe the deliciousness of this on whole wheat bread, bless). I’m not sure how long it will keep in the fridge, but I doubt it will last long because it’s delicious. I’ve put it on toast, bagels, in my smoothie, a spoon, a chip, a chip while holding a spoon, the list goes on.

In conclusion, get yourself a plant based friend who makes bomb snacks. Their house will usually smell amazing and you can snack without guilt, the true American dream. I should make a post about the granola I made last week…

Disclaimer: This post will probably stress out my mother, she needs exact measurements. She knows exactly how many teaspoons she likes in her warm lemon water. I clearly didn’t get those genes and I’m okay with that.

Until my next set of shenanigans,


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