Sweet Halva Hummus with Honey and Pistachios

Who says you can't have hummus for dessert? This incredible dip is a twist on sweet halva – the rich, sugary dessert made with sesame and honey. Hummus already has sesame paste (tahini), so this was an easy transformation. I pureed chickpeas and tahini with lemon, honey and cinnamon – just honey for sweetness, and just enough cinnamon for warmth and spice. And, of course, more honey drizzled over top. The grande finale? Salty, crunchy pistachios for a delightful crunch!

This hummus is completely out-of-the-park! It's not over sweet, but it's got enough honey and cinnamon to cure any sweet tooth. It's an addictive (and healthy) dessert everyone will adore.

I served this hummus with cinnamon graham crackers (the "dippers") and it was the perfect marriage of flavors. I suggest semisweet (not overly sweet) cookies or fruit for dunking.

Sweet Halva Hummus with Honey and Pistachios

15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
3 tablespoons honey, plus more for drizzling over top
2 tablespoons pistachio oil, almond oil, walnut oil, or vegetable oil
1/2 teaspoon ground cinnamon
Roasted pistachios for serving, shelled and chopped (about 2 tablespoons chopped)
Graham cracker "dippers" and fruit for serving (great fruit options would be firm fruits like apples and pears)

In a food processor, combine the garbanzo beans, tahini, lemon juice, honey, oil, and cinnamon. Process until blended and smooth.
Transfer the hummus to a serving bowl, drizzle with honey, and top with pistachios. Serve with graham crackers and fruit.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Servings: 4-6