Lemonade Apple Pie Hummus
Sweet, Smooth, Savory
Healthy, Addictive Party Dip
2 Lemonade apples, peeled, cored, and diced
1 tablespoon unsalted butter
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 tablespoons brown sugar
1 lemon, juiced
1 15-oz. can chickpeas, rinsed and drained
¼ cup cashew nut butter
Walnut or other nut-based oil, optional for drizzling
Sweet potato or vegetable chips, to serve
In a frying pan set over medium-high heat, combine diced apples, butter, cinnamon, ginger, nutmeg, brown sugar, and lemon juice. Sauté for about 10 minutes or until the apples are slightly soft and have a golden-brown color. Set aside ¼ cup of the sautéed apples.
Using a food processor, blend the remaining portion of the cooked apple mixture with the chickpeas and cashew butter at a high speed until a creamy consistency is reached. Pour into a bowl to serve and drizzle a nut-based oil, such as walnut, pistachio, or peanut oil, over the hummus. Top with the reserved ¼ cup of apples from earlier.
Best served warm with sweet potato or vegetable chips.
Recipe makes two cups.