Recipes
Snickerdoodle Hummus
| Serves | 36 |
|---|---|
| Day Part | Snack |
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
- In food processor, puree drained chickpeas until smooth. Add maple syrup, cinnamon, vanilla and almond extracts; pulse until well blended.
- Transfer puree to a container. Chop chocolate chips lightly in food processor; fold into chickpea puree. Cover and refrigerate to chill.
- To serve, scoop 2-ounce portions of hummus into small cups. Serve with pita chips for scooping.
Photo courtesy of Londonderry School District