2 Lemonade™ Apples, peeled, cored, and diced
1 tbsp unsalted butter
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
3 tbsp brown sugar
1 lemon, juiced
1 can (15 oz) chickpeas, rinsed and drained
¼ cup cashew nut butter
Optional: Walnut or Other Nut-Based Oil, for drizzling
For serving: baked vegetable chips, sweet potato tortilla chips, or additional slices of Lemonade Apples
Prep Time: 15 min
Cook Time: 10 min
Servings: 4–6
1 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.
2 Using a food processor, blend the remaining portion of sautéed apples with the chickpeas and cashew butter at a high speed until a creamy consistency is reached.
3 Pour into a bowl to serve and drizzle a nut-based oil, such as walnut or pistachio oil, over the hummus. Top with the reserved ¼ cup of apples from earlier. Best served warm. Enjoy!
To learn more about Lemonade Apples, visit visit www.lemonadeapple.com
