I know, MORE HUMMUS!
But when you find a recipe your kid loves – AND IT’S MADE WITH BEANS – I’m sure keeping it to yourself is breaking some unwritten parenting rule.
It was like the time I made black bean brownies and the kids had no idea. NO IDEA AT ALL!
I made them, didn’t tell them there were beans, and they ate the whole pan.
That led to white bean blondies, which my kids also devoured within minutes.
They knew the blondies had beans though, BUT since they were won over with the black bean brownies in the first place, they didn’t care.
In my book, that’s the key to getting kids to eat beans: finding just one recipe that they like.
Once you have one, you’re good to go.
If your kids haven’t fallen in love with black bean brownies, white bean blondies, chocolate hummus, cookie dough hummus OR cake batter hummus yet, try snickerdoodle hummus.
Most of the dessert bean recipes I’ve tried tend to fall in either camp chocolate or camp vanilla. Snickerdoodle hummus is a clear exception because it’s primary flavor isn’t chocolate nor vanilla. It’s cinnamon.
If your child doesn’t like cinnamon, I don’t suggest making this recipe for them. There’s lots of cinnamon and there’s no getting around that.
BUT, if your child doesn’t mind cinnamon or even likes it, then DEFINITELY make this recipe!
My kids might be weird, but they like eating hummus with a spoon. A big scoop of hummus on their plate more than satisfies the my protein requirement in a lunch – just ¼ cup has more protein than a PBJ!
If your kids aren’t likely to eat hummus with a spoon, try slicing apples, peaches or carrots for dipping.
You could also smear snickerdoodle hummus onto homemade pita bread or homemade tortillas and wrap around a banana – this is a great option for the smaller kids who like to hold their food with their hands.
Now that you have ideas for serving, let’s talk about making snickerdoodle hummus.
This particular recipe is much different than my other dessert recipes, for a variety of reasons. Here’s what I learned, in case you want to try making substitutions based on what you already have on hand. (And using what you have on hand is a GREAT way to reduce grocery spending, it’s one of the principles I teach in Grocery Budget Bootcamp!)
The recipe below calls for almond butter. You can substitute cashew butter without a problem, and the equivalent ¼ cup of whole cashews.
I don’t recommend substituting almonds, peanuts or peanut butter. The former will change the texture and the latter will change the flavor.
If you regularly substitute sunflower seeds in these types of recipes, you’ll probably be fine.
My cake batter hummus calls for granulated sugar for both flavor and texture, but maple syrup won out in snickerdoodle hummus.
I also added a tiny bit of molasses for the depth of flavor that snickerdoodle cookies tend to have.
Cinnamon & Vanilla
Snickerdoodle cookies are packed with cinnamon (as are my cinnamon oatmeal blender waffles), so this recipe is too. You can reduce slightly if you’d like, but any less than 1 teaspoon and you run the risk of not tasting the cinnamon at all.
We’re also using a good bit of vanilla, for the signature cookie flavor. We tested with and without vanilla, and with definitely won. Here’s how you can make vanilla at home.
Baking Powder & Salt
I can’t exactly pinpoint the reason why baking powder makes this recipe taste good, but it does. It was very clear when testing with the kids – “without” got a stink face and “with” got a smile with a second helping.
I make my own beans from scratch because it’s cheaper (here’s my method for soaking to reduce gas and improve digestion, and here’s how I cook them in the slow cooker). Because of this, I add salt to the recipe for flavor.
If you’re using canned beans, I suggest not adding salt until the very end and adjust to taste.
- 1½ cups made from scratch garbanzo beans (or one 15.5 oz can, drained & rinsed 3 times)
- ¼ cup almond butter or cashew butter
- ¼ cup maple syrup
- ½ tsp molasses
- 2 tsp cinnamon
- 1 tsp vanilla extract
- ⅛ tsp baking powder
- ⅛ tsp salt, optional
- 1-2 Tbsp milk, to thin as needed