Snickerdoodle Hummus Dip


1-15 oz can chickpeas, drained and very well rinsed
2 tablespoons raw creamy almond butter
2 heaping tablespoons pure maple syrup
2 large pitted Medjool dates
3 tablespoons unsweetened vanilla almond milk
2 ½ teaspoons vanilla extract
1 ½ teaspoons cinnamon
dash of salt


1. Combine all ingredients in a large food processor. Blend for a full two minutes. Scrape down the sides and process for another minute.
2. Allow hummus to chill in the fridge for a couple of hours before serving.
3. Serve with sliced apples, bananas, or graham crackers.