Sweetly Cinnamon Hummus
Everyone loves hummus. Okay, so not quite everyone (I've met the occasional oddball!), but most people. Hummus lovers all seem to have their favourite flavours, their favourite brands, and their favourite way to eat the stuff. I'm definitely one of those hummus lovers. It spruces up any dish, it's super creamy, it tastes delicious and it's packed full of vitamins and minerals. Basically it's one of life's a necessities right?
Last I heard, supermarkets were experiencing some sort of hummus shortage. I mean, are we serious? A hummus crisis!?
Well there's no need to worry because apparently it's International Hummus Day on Saturday 13th May (tomorrow) so stores and venues are getting themselves fully stocked for the occasion. It's also the perfect occasion to whip up your own. We all have our personal hummus preferences and sometimes only homemade will hit the spot.
I wanted to come up with a hummus recipe to mark the occasion. Yes, I think Internatioanl Hummus Day is worth celelrabting (don't judge). I must admit, I hadn't made homemade hummus myself in such a long time, as it is just so convenient grabbing a tub from my local supermarket or deli, and there are so many great options out there made with simple ingredients, that it often saves me both time and money.
However, this time I wanted to make something a little different. Sweet hummus. Now that's something you don't usually see in your local supermarket. You read that correctly. I made a sweet version of the classic dip. It's smooth and ever so tasty. It's sweet, without being too sickly. It's generally just too good not to share.
Seeing as I've given you a one days notice before International Hummus Day, I'd love to see how you get on. You've got one day to gather the ingredients (which you'll likely have already) and blend your own Sweetly Cinnamon Hummus. I'm going to share my favourite recreations on my socials so don't forget to tag @mylifeisforliving and use the hashtag #mylifeisforliving so I can see how you got on!
Here's one breakfast creation to get you in the sweet hummus mood...
Breakfast No. 1
Sweetly cinnamon hummus toasts with sliced kiwi, raspberries, cacao nibs and chia seeds.
Right now for the recipe…
Sweetly Cinnamon Hummus
Time: 5 minutes
Serves: 3-4 servings
Dairy Free, Gluten Free, Vegan
- 1 tin of chickpeas (240g drained weight) (I used Mr Organic as I love their range)
- 2 tbsp. (30-40g) almond butter (or other nut butter of choice)
- 1 scoop (25g) pea protein (optional - add an extra tbsp of milk if required)
- 2 tbsp. maple syrup (or other liquid sweetener or choice)
- 1 tsp. cinnamon
- 1 heaped tsp. maca powder (optional)
- A pinch of salt
- 100ml dairy free milk
*I added a scoop of pea protein to up the protein content to the carb content, but that's entirely optional. If you choose not to use protein powder, simply reduce the liquid content to 75ml instead.
- Place all the ingredients into you blender and blitz until smooth.
- Pour into a large glass jar and then refrigerate until desired.
I'd love to see how you get on with this. How would you serve it? Hummus on toast? A sweet hummus sandwich? Melted into your porridge? Lathered over pancakes? Or maybe stuffed in a loaded sweet potato bowl? Make sure to tag me at @mylifeisforliving and use the hashtag #mylifeisforliving or drop me an email to let me know how you get on. The more creative the better!
Until next time,