This recipe was simply too strange not to try. I love hummus and I make many different types from many different beans. All tend to be savory, a bit salty, usually garlicky. Prior to stumbling over this recipe it had never occurred to me that “dessert hummus” was a possibility.
Here’s what you will need:
• 1 can of chickpeas; drained and rinsed (the recipe says you’re supposed to peel them but um… yeah, no. I don’t have time for that. I just turned my food processor on and walked away for a few minutes. Same thing, right?)
• 1/4 cup natural peanut butter (The “natural” means no sugar added, blech. I realized you can substitute this with 4 tbsp. of PB2 dissolved in 1/4 cup of milk if you want to bring the peanut butter fat content down some. I just used Jif whips when I made it.)
• 6 tbsp. maple syrup (it’s supposed to be REAL maple syrup but that’s difficult and expensive to find in my area, so… Log Cabin won.)
• 1 & 1/2 tsp. vanilla
• 1/4 cup mini chocolate chips (I couldn’t find minis in a 6 oz. bag and getting a 12 oz. bag only to use a small fraction of it, thereby leaving the rest lying around in my house like a food grenade is a bad idea. So I opted for the 6 oz. bag of regular sized morsels and put most of it into the recipe.)
• A pinch of salt
Combine all ingredients except the chocolate morsels in a food processor, turn it on, and let it run for a couple of minutes. Then fold the chocolate morsels into the resulting mixture and you’re done!
The texture is a bit grainy (probably because I didn’t peel my chickpeas), peanut buttery, lightly sweet, and surprisingly good. I dipped pretzel snaps into it but it would also work just fine with celery sticks, apple wedges, graham crackers – basically anything that plays nicely with peanut buttery things. After chilling it could easily be rolled into balls and dipped in melted chocolate to make a decent gluten free cookie. With a few minor alterations this recipe could be made vegan.
Here’s a guesstimation of the nutrition info based on my input of the recipe into the Daily Plate:
Makes: 8 servings
Calories: 144
Fat: 3.5 grams
Carbs: 30 grams
Protein: 5.5 grams
Sugar: 11 grams
Is it a worthy dessert for its calorie cost? I think so. It’s pretty satisfying due to the protein content and yet doesn’t tempt me to hork down the entire thing in one sitting. It’s also pretty healthy as desserts go, so I believe I’ll be making this one again. I may even spring it on unsuspecting guests at a party…
Here’s what you will need:
• 1 can of chickpeas; drained and rinsed (the recipe says you’re supposed to peel them but um… yeah, no. I don’t have time for that. I just turned my food processor on and walked away for a few minutes. Same thing, right?)
• 1/4 cup natural peanut butter (The “natural” means no sugar added, blech. I realized you can substitute this with 4 tbsp. of PB2 dissolved in 1/4 cup of milk if you want to bring the peanut butter fat content down some. I just used Jif whips when I made it.)
• 6 tbsp. maple syrup (it’s supposed to be REAL maple syrup but that’s difficult and expensive to find in my area, so… Log Cabin won.)
• 1 & 1/2 tsp. vanilla
• 1/4 cup mini chocolate chips (I couldn’t find minis in a 6 oz. bag and getting a 12 oz. bag only to use a small fraction of it, thereby leaving the rest lying around in my house like a food grenade is a bad idea. So I opted for the 6 oz. bag of regular sized morsels and put most of it into the recipe.)
• A pinch of salt
Combine all ingredients except the chocolate morsels in a food processor, turn it on, and let it run for a couple of minutes. Then fold the chocolate morsels into the resulting mixture and you’re done!
The texture is a bit grainy (probably because I didn’t peel my chickpeas), peanut buttery, lightly sweet, and surprisingly good. I dipped pretzel snaps into it but it would also work just fine with celery sticks, apple wedges, graham crackers – basically anything that plays nicely with peanut buttery things. After chilling it could easily be rolled into balls and dipped in melted chocolate to make a decent gluten free cookie. With a few minor alterations this recipe could be made vegan.
Here’s a guesstimation of the nutrition info based on my input of the recipe into the Daily Plate:
Makes: 8 servings
Calories: 144
Fat: 3.5 grams
Carbs: 30 grams
Protein: 5.5 grams
Sugar: 11 grams
Is it a worthy dessert for its calorie cost? I think so. It’s pretty satisfying due to the protein content and yet doesn’t tempt me to hork down the entire thing in one sitting. It’s also pretty healthy as desserts go, so I believe I’ll be making this one again. I may even spring it on unsuspecting guests at a party…
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