Wasa Crispbreads with Hummus and Dates

• Course Snack
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 4 Wasa® Gluten Free Original Crispbreads
• 1/2 cup Medjool dates, roughly chopped
• 1 tbsp Sugar
• 1 1/4 cup water, split
• 15 oz can chickpeas, drained
• 1/4 cup cashew butter
• 1 tbsp Fresh Lemon Juice
• 2 tbsp prepared date syrup
• 2 tbsp date paste
• 1 tsp Salt
• 1/4 cup salted cashews, roughly chopped
• 1/4 cup Dark Chocolate Chips

Instructions

1. To make the date syrup: Place chopped dates, sugar and 1 cup water in a saucepan over medium heat. Simmer for 15 minutes, stirring occasionally until dates are soft and slightly broken down. Transfer to a blender and blend very well, for about 1 minute, adding small amounts of additional water to help blending if too thick. Strain over a fine mesh strainer or cheesecloth. Set aside the leftover pulp in a separate container.
2. To make the hummus: Add chickpeas, cashew butter, lemon juice, date syrup, date paste and salt to a food processor or blender and blend on high for 1 minute, adding 1/4 cup water in stages throughout. The final texture should be smooth, thick and fluffy. Scrape the hummus into a bowl and set aside.
3. To serve: Spread 2 tablespoons of hummus on top of each crispbread and top with chopped dates, chopped cashews and dark chocolate chips. Finish with a drizzle of extra date syrup and sea salt.