Makes: 9 servings (Makes about 2¼ cups)
MAKE AHEAD: The hummus can be refrigerated in an airtight container for up to 4 days. Adapted from “Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread,” by Averie Sunshine (Skyhorse Publishing, 2013).
- 15 ounces canned, no-salt-added chickpeas, rinsed and drained
- ¼ cup creamy low-fat peanut butter (may substitute tahini)
- 2 tablespoons low-fat cream cheese (optional)
- ¼ cup maple syrup or agave nectar/syrup, plus more for garnish
- 1 tablespoon packed light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, plus more for garnish
- ¼ cup canola or vegetable oil
- Pinch kosher salt (optional)
- ½ cup semisweet mini chocolate chips (optional)
Combine the chickpeas, peanut butter, cream cheese, if using, the syrup, brown sugar, vanilla extract and cinnamon in a blender or food processor. Blend or pulse until well incorporated. With the motor running, pour in the oil in a slow, steady stream to form a fairly smooth hummus.
Taste, and add the salt, if desired, pulsing to incorporate. Add the chocolate chips, if using, and pulse to the desired consistency. Transfer to a bowl, or cover tightly and refrigerate. To serve, sprinkle lightly with cinnamon and drizzle with a little syrup.
Nutrition per serving (with cream cheese): 180 calories, 5 g protein, 20 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 75 mg sodium, 2 g dietary fiber, 8 g sugar
Nutrition per serving (without cream cheese): 170 calories, 4 g protein, 19 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 70 mg sodium, 2 g dietary fiber, 8 g sugar