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Recipes

Snickerdoodle Hummus

Serves36
Day PartSnack
snickerdoodle hummus

Amanda Venezia

Londonderry School District

Londonderry, N.H.

Chickpeas—also know as garbanzos—have become a go-to ingredient for Amanda Venezia, director of dining services at the Londonderry, N.H. schools. She substitutes them for peanuts, tree nuts and other allergens to create allergen-free snacks for students. For this cookie-flavored hummus, the kitchen blends chickpeas with cinnamon, vanilla and almond extracts and a little maple syrup. It’s a kid-friendly, nutritious plant-based snack that tastes like dessert.

Ingredients

6 lb. 12 oz. low-sodium canned chickpeas or garbanzos, drained

1¾ cups maple-blended syrup

1¾ tsp. ground cinnamon

1 3/8 tsp. vanilla extract

1 tbsp. almond extract

1 cup mini chocolate chips

Whole-grain pita chips

Steps

  1. In food processor, puree drained chickpeas until smooth. Add maple syrup, cinnamon, vanilla and almond extracts; pulse until well blended.
  2. Transfer puree to a container. Chop chocolate chips lightly in food processor; fold into chickpea puree. Cover and refrigerate to chill.
  3. To serve, scoop 2-ounce portions of hummus into small cups. Serve with pita chips for scooping.
    Photo courtesy of Londonderry School District

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