We are here to admit that our families, like most Mediterranean families, are big hummus fans! We enjoy making our own homemade traditional hummus because there is nothing like the taste of super fresh, homemade hummus as opposed to the store-bought. After visiting a Fall farm open house recently, we noticed they had fresh dipped caramel apples topped with sea salt, which looked so amazing! We thought we’d try our hand at making a healthier version for dipping fresh apple slices, and why not a Fall flavored Salted Caramel Hummus, made without any of the sugars found in typical caramel recipes. Chickpea haters (you may know a few…or be one yourself!) will not be able to taste the chickpeas–it’s so naturally sweet and highly addictive. We promise you won’t be disappointed!
Salted Caramel Hummus- Easy Steps!
Making the hummus base is very easy. We took a shortcut with this one and used canned chickpeas. Just be sure to thoroughly rinse and drain the chickpeas before using them in the recipe. Salted Caramel Hummus is made with one of our favorite ingredients to use in desserts to sweeten them: Medjool dates! It’s a great way to bring sweetness to your recipes without adding extra sugar. To make it easier to remove pits from the dates, soak the dates in a cup of warm water for 10 minutes to soften them. Remove dates from water, split the date in half with your fingernails and remove the pit.
Place pitted dates in the bowl of a food processor and add chickpeas. Pulse until dates and chickpeas are blended. Add in almond butter, maple syrup, coconut milk, vanilla extract and sea salt. Blend until smooth and creamy. When ready to serve sprinkle additional sea salt on top of hummus.
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This recipe is great served with almost any type of fruit. We love to use it as a dip for apple slices, bananas, pears and pretzels. The kiddos will love spreading it on graham crackers or dipping into it with those cute little animal crackers! Try it as a spread on toast, zucchini bread, or pumpkin muffins. Looking for a nice warm topping to your yogurt? Scoop two tablespoons of Salted Caramel Hummus into a bowl, heat in the microwave for 5-10 seconds, and voilà! You have your warm, creamy topping! Top with a few heart-healthy walnuts or almonds and you’ve created a scrumptious breakfast treat or after-dinner dessert. We hope this recipe brings some (healthy) sweetness to your day!
Salted Caramel Hummus
Ingredients
- 1 cup Medjool dates
- 1 15.5 ounce can chickpeas rinsed and drained
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 4 tbsp coconut milk
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Soak dates in one cup of warm water for 10 minutes.
- Remove dates from water and using your fingers push open the date and remove pit.
- Place dates in the bowl of a food processor. Add chickpeas, and pulse until dates and chickpeas are blended.
- Add in the almond butter, maple syrup, coconut milk, vanilla extract and sea salt.
- Blend until smooth and creamy.
- When ready to serve add additional sprinkles of sea salt on top of hummus. Serve with most any type of fruit or spread on toast. Keep hummus in a sealed container in the refrigerator. Hummus will last one week in the refrigerator.
I came across this recipe after becoming addicted to the Aldi seasonal caramel dessert hummus. I LOVE this recipe. It isn’t as sweet as the store-bought one, but it’s the perfect dip for apples. Plus it takes literally minutes to make.
We’re so glad you enjoyed this recipe Joanna!
Do you recommend using sweetened coconut or unsweetened with this? I am missing my Aldi one for dipping in apples!
Hi Sarah, We used the unsweetened coconut milk, the maple syrup adds the right amount of sweetness to the hummus. Hope you enjoy this hummus recipe. We also miss some of the seasonal Aldi products too, but this is a great recipe and a better-for-you hummus then store-bought (and better for you) If you love hummus, check out some of our other homemade hummus recipes on the blog!
– Christina & Alexa
Just made it for the first time as I too was addicted to the salted caramel hummus from Aldi‘s! 🤪 are used full fat coconut milk from the can, I think I added a little more than what you called for, I used finishing flake sea salt and one more teaspoon of vanilla. Oh my goodness this is delicious thank you so much for this recipe. This is a keeper!
Hi Tonia,
We are so glad that you are enjoying the Salted Caramel Hummus! It’s the perfect time of year for it!
-Christina & Alexa
Medjool dates are very expensive where I live. Can I leave them out or replace them with something else if they add something texturally to this hummus? My 2 year old, 5 year old, and 6 year old all love Dips with fruits and veggies and I’d love to have a sweet option for them sometimes as a treat. TIA.
Hi Amanda, we love that you are looking for a healthier dip option for your children. The dip’s sweetness comes from the dates, which is one of the main ingredients that add to the caramel flavor.(Not sure where you live, but the grocery store Aldi’s has dates that are reasonably priced) Although we haven’t tried making this recipe with raisins, you may want to try using them if they’re less expensive where you live. If you do try it, please let us know. In the meantime, we’ll also be doing some recipe testing and if the recipe works well, we will update the blog with alternative ingredients. Thanks for reaching out, and have fun in the kitchen!
– Christina & Alexa
This recipe looks great! How much is one serving? I know the aldi version is 2 tablespoons. Is your recipe a different amount? Thank you!
Hi Diane, Thank you! Well, in theory, it’s six servings, but if you’re like us, it’s more like “serves one … in six servings! lol But officially it’s about 2 tablespoons based on the fact the recipe makes 6 servings.
-Christina & Alexa
Any sub for the coconut milk?
I can’t have that much fat.😥
Absolutely! Instead of the coconut milk, you may want to try almond or oat milk. It may give it a slightly different flavor, but we think you’ll get a delicious version of the recipe. Just a heads up, we haven’t tried any alternatives ourselves, so feel free to experiment and let us know how it turns out! Have fun!
-Christina & Alexa
This looks so good! What a great combination of flavors!
Hi Suzanne, Glad you think so, it’s a fun mix of flavors! Let us know if your give it a try!
– Christina & Alexa
Thanks for sharing! Does it keep long?
Hi Vanessa, The hummus will keep for about one week if stored in a tightly sealed container in the refrigerator. Hope you give it a try.
– Christina & Alexa