Gluten-Free Sugar Cookie Hummus
Whether you’re serving a party, packing lunchboxes, or enjoying an afternoon snack with fresh fruit, gluten-free graham crackers, or pretzels, this Sugar Cookie Hummus comes together in just minutes. Even better? It’s naturally gluten-free & dairy-free, easy to make, and tastes like cookie dough in dip form.
Ingredients
- 1 cup dry garbanzo beans equivalent to 2 x 15oz canned
- 3 cups water for cooking beans
- 1/2 cup maple syrup
- 1 cup peanut butter
- 4 tbsp almond or oat gluten-free flour
- 1/4 tsp salt
- 2 tsp vanilla extract
- sprinkles optional
Instructions
- Cook your garbanzo beans fully using your method of choice. I prefer to sprout and cook mine in an instant pot. Sprouting instructions below.
- To cook in an instant pot, cook at high pressure with 3 cups of water for 13 minutes.
- Strain the extra liquid from the beans and discard.
- Once the beans have cooled, add all the ingredients except the sprinkles into a food processor and puree until smooth.
- Chill & top with sprinkles (optional) to serve.
For extra flavor & nutrients, cook the garbanzo beans in chicken broth instead of water.
Notes
I prefer to sprout my beans first.
To sprout your garbanzo beans:
Soak beans in water for 24 hours
drain and rinse with cool water
rinse 2x per day for 2 days, until the garbanzo beans have sprouted little tails.