DIRECTIONS

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.

Using a food processor, blend the remaining portion of the cooked apple mixture with the chickpeas and cashew butter at a high speed until a creamy consistency is reached. Pour into a bowl to serve and drizzle a nut-based oil, such as walnut, pistachio, or peanut oil, over the hummus. Top with the reserved ¼ cup of apples from earlier.

Best served warm with sweet potato or vegetable chips.

Recipe makes two cups.