Sep 01, 2014
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Hummus for breakfast: Maple Cinnamon Hummus

Note: This post is part of Knuckle Salad’s Hummus All Day Long initiative.

Maple-Cinnamon Breakfast Hummus

Yes! Hummus for breakfast! As promised in Saturday’s post about hummus, I’ve got a whole day’s worth of hummus recipes for you this week, including a tasty, tasty breakfast of Maple Cinnamon Breakfast Hummus. I know—sweet hummus, first thing in the morning, sounds weird. But it’s a great way to wake up. It’s crammed with protein, and it’s sweet and breakfasty and goes very, very nicely with fruit and toast and tea.

It’s also lighter and fluffier than other hummus I’m accustomed to. That’s mostly because it contains a bit of peanut butter and some yogurt. If you’ve ever had a peanut butter milkshake, you may or may not have noticed that no matter how long it takes you to get to the bottom of the glass, the peanut-butter-milk-froth never really settles back into cream like other milkshakes do. It stays foamy. There’s something strange about the combination of peanut butter and dairy and although I can’t explain it, I can put it into some hummus and eat it for breakfast. I’m calling it a win and I wish I could win more battles that way.

Oh, one other thing: For maximum smoothness, I recommend shelling the chickpeas. You can either do this one at a time, by hand (which is easy but takes some time) or you can toss the chickpeas into a colander and rinse the shells right off (although separating the chickpeas from the shells in the colander takes time too). You also have the option of not shelling the chickpeas. I will not judge you if you choose not to shell your chickpeas. Just let the food processor abuse the hummus a little longer than you otherwise would, and it’ll get plenty smooth. Plus it won’t talk back.

Maple Cinnamon Breakfast Hummus

  • 1 (15-oz) can chickpeas
  • 3 Tbsp (real) maple syrup
  • 1 Tbsp natural peanut butter
  • 2 Tbsp plain Greek yogurt
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  1. Drain and shell the chickpeas.
  2. Place chickpeas, syrup, and peanut butter into the bowl of a food processor and whirl until hummusy. Add yogurt, vanilla and cinnamon and continue to process until smooth. If the consistency is still too thick, add a bit more yogurt. Taste the hummus and add more syrup or cinnamon as desired.
  3. Top with crushed nuts and a sprinkle of cinnamon and serve with toast soldiers, sliced bananas, or the dipping fruit of your choice.

About Kristina

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.