Although not quite a re-interpretation of Crazy Camel Dessert Hummus, this sweetened white bean dip was certainly inspired by the clever and unique brainchild of Fed By Chuck & Co. My Maple-Date Cannellini Dip features a creamy base of cannellini beans pureed with plump dates that is perked up with pure maple syrup, rich maple extract, and warm cinnamon. The dip is finished off with a couple handfuls of raisins for textural contrast and a bit more natural sweetness.
I recommend making and refrigerating this dip at least one day prior to serving, in order to give the flavors time to meld. As the dip sits, the bean flavor becomes less apparent, allowing the maple and cinnamon flavors to shine. The resulting dip tastes great right from a spoon, but is even better when scooped up with cinnamon-sugar pita chips, crisp apple slices, crackers, or pretzels.
Maple-Date Cannellini Dip
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 cup roughly chopped pitted Medjool dates, about 6 dates
- 2 Tbsp pure maple syrup
- 1/4 tsp maple extract
- 1/2 tsp Kosher salt
- 1 1/2 tsp ground cinnamon
- water, as needed (approximately 2-3 Tbsp)
- 1/2 cup raisins, or other dried fruit such as cranberries, cherries, or more dates
- Combine beans through cinnamon in the bowl of a food processor fitted with a steel blade. Turn processor on and add enough water through the feed tube until the mixture becomes smooth and creamy, scraping down sides as needed.
- Turn processor off, add in the raisins or other dried fruit, and pulse a few times until raisins are incorporated but still visible.
- Transfer dip to a sealable container, and refrigerate at least one day before serving.
- Serve with cinnamon-sugar pita chips, apple slices, pretzels, or as a sandwich filling.