Sautéd apple slices and chickpeas coated in a deliciously cozy seasonal spice-blend, lightly sweetened then blended with peanut butter. This spiced apple hummus makes a great, healthy snack for both kids and adults!
Ok! So you may have tried a traditional hummus in all its delicious, garlicky goodness, but have you ever had a dessert hummus?
How about an apple spice hummus? One made with sautéed apples, warm spices, nut butter and a touch of sweetener?
🍎Cinnamon Spiced Apple Hummus🍏
A few key things I think you’ll LOVE about this recipe:
- Sautéed Apples: Sliced apples coated in a little bit of sugar and spice and cooked until tender transforms the naturally tart apple flavor into a deeper, richer flavor. It’s like an apple pie filling!
- Healthy: Chickpeas and apple make up the bulk of this dip packing in protein, fiber and plant-based carbs.
- Allergy Friendly: It’s naturally gluten free with a few simple swaps to make it dairy free and even nut free.
Have I sold you on it yet?!
Ingredients – Why This Works
- Apples: Feel free to use any type of apple you like. I like something apples that are a blend of sweet and tart flavors (like pink lady or honey crisp), but it’s up to you.
- Chickpeas: What’s a hummus without chickpeas (aka garbanzo beans). Cooking the chickpeas with the apples helps soften them making them easier to blend.
- Butter or Coconut Oil: Use vegan butter if needed.
- Sweetener: Use maple syrup if you’d like a refined sugar free option. Maple and apples are a lovely flavor combo.
- Spices: A simple combination of ground cinnamon, ginger, nutmeg and salt.
- Nut Butter (or Seed Butter) – Peanut butter takes the place of the tahini you’d find in more traditional hummus recipes.
- Water or Apple Juice: This will help the ingredients blend together if needed. For a sweeter, more apple-infused flavor use apple juice or apple juice concentrate.
Sautéed Apples & Chickpeas
- Warm butter/oil in a large pan or skillet and cook apples and chickpeas over a medium heat until almost tender.
- Add the spices and sweetener to the pan.
- Keep mixing and cooking another few minutes until soft, tender and completely coated in spice.
- Let the apple and chickpea mixture cool until warm.
- Add the a food processor or blender along with the peanut butter and blend on high.
- With the motor running, add water or juice.
- Keep blending until no big lumps remain. For a thinner consistency add a bit more water, juice and/or maple syrup.
The hummus might look grainy, but shouldn’t feel grain when you eat it.
Substitutions and Additions
- Apple Pie Spice: Swap out the individual spices for a pre mixed apple pie spice.
- Chai Spice: Swap out the individual spices for a pre mixed Masala Chai Spice Mix.
- Cinnamon: Use 1 1/2 – 2tsp cinnamon as the only spice.
- Nut Butters: Try this with almond butter, hazelnut butter or a different nut butter of your choice.
- Nut Free: Use sunflower seed butter or another type of seed butter instead. You could even try it with tahini (ground sesame seeds).
- Tahini does have a strong, savory flavor, but it does work well in sweet recipes – see my Salted Honey Tahini Cookies for an an example.
Hungry for More Apple Recipes
- Baked Cinnamon Apples
- Instant Pot Applesauce
- Mulled Apple Pear Cider (Non-Alcoholic)
- Gluten Free Apple Fritters
- Paleo Apple Bread
- Gluten Free Apple Crumble Bars
Let me know if you try this cinnamon spiced apple hummus recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
- 1 tablespoon butter/ vegan butter or coconut oil
- 1 can chickpeas, rinsed and drained (15 oz/400g)
- 2 large apples, peeled, cored and cut into sliced
- 3 tablespoons brown sugar (light or dark) or 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup (62 grams) natural peanut butter
- 2 tablespoons water or apple juice + more as needed
- Warm a large skillet with butter or oil over a medium heat. Once warm, add the sliced apples and chickpeas. Cook for about 5-7 minutes, stirring constantly until almost tender.
- Add the brown sugar (or maple syrup), cinnamon, ginger, nutmeg and salt. Mix, coating everything in sugar and spice. Continue to cook another 3-5 minutes then remove from the heat. Let the mixture cool until warm before blender.
- Transfer the chickpea and apple mixture to a food processor. Add the peanut butter and blend on high.
- With the motor still running, add the water or apple juice. Keep blending until the chickpeas and apples fully break down into a thick mixture.Stop and scrape down the sides of the blender as needed.
- Taste the hummus and add more sweetener if needed. For a thinner consistency add a bit more water or apple juice. Only add 1 tablespoon at a time.
- Transfer the hummus to a bowl for serving or an an airtight container for later. Keep refrigerated up to 3-4 days.
- Serve as a dip with apple, banana, pretzels, chocolate, toast, etc and enjoy.
- Use canned chickpeas in water, NOT brine.
- Instead of individual spices, you can add 2 teaspoons apple pie spice.
- You can blend this using a regular stand blender, but you may need to stop and scrape down the sides more. You may also need to add more water or apple juice/apple juice concentrate to help with the blending.
- Swap out the peanut butter for a different nut butter of choice or sunflower seed butter for nut free option. Natural nut butters with a runny consistency blend easier than thicker, less oil nut butters.