Honeycrisp apples, cinnamon, and almond butter are blended into traditional hummus for a fantastic new flavor!
I totally stole the idea for this honeycrisp apple hummus from Stop & Shop.
I was buying groceries last week, and I noticed a new limited edition hummus on the shelf. I almost bought it (I love crazy hummus flavors!) but at the last minute I thought, why not just make it myself?
After all, homemade hummus is always, ALWAYS, better than store-bought.
Plus, I’m feeling excited for fall, and cozy foods like apple crisp, pumpkin pie, and soup with all the warm spices. I know, I know, I should be savoring the last few ice cream cones and watermelon salads of the season, but I can’t help it: once Labor Day is around the corner, I’m ready for the change in seasons. (And in case you were wondering, yes, I was the kid who was always SUPER excited for back-to-school.)
There are other apple hummus recipes out there, but most of them just call for tossing a chopped apple in with the rest of the ingredients. I wanted even more apple flavor, so I cooked my apples down first with a bit of apple juice (you could also use water), brown sugar, and cinnamon. Then I blended 2/3 of the mixture directly into my hummus. I swirled in the remaining 1/3 just before serving, and also stirred in a handful of finely chopped apple for added crunch.
To take this dip really over the top, I also substituted almond butter for the more traditional tahini. Because apples + almond butter = food match made in heaven.
This hummus is a little bit sweet, but still definitely falls on the savory side of things. It’s absolutely delicious paired with sharp cheddar cheese, as a dip for veggies, or scooped up with cinnamon-sugar pita chips.
Honeycrisp Apple Hummus
This subtly sweet honeycrisp apple hummus is the perfect dip for fall!
- 2 medium honeycrisp apples
- 1/4 cup apple cider apple juice, or water
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1 can chickpeas 15-ounce, rinsed and drained
- 1/4 cup almond butter
- 1 clove garlic chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
Peel, core, and chop the apples. Transfer 2 cups chopped apples to a small saucepan (reserve the rest). Add the apple cider, juice, or water, brown sugar, and cinnamon. Bring to a boil, then reduce the heat and simmer until the apples are very tender, 15 to 20 minutes. Coarsely mash or puree with an immersion blender. Set aside to cool slightly.
In a food processor, combine 2/3 of the apple mixture, chickpeas, almond butter, garlic, salt, cumin, and lemon juice. Process until blended, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil. Check the consistency and blend in up to 1/4 cup water until the hummus is thick and creamy.
Transfer the hummus to a bowl. Finely dice the remaining apples and stir them into the hummus along with the remaining apple puree.