The other night I was watching Shark Tank on TV and someone was pitching a dessert hummus in flavours such as brownie batter, choc-o-mint, vanilla bean, snickerdoodle and chocolate chip cookie batter. Wow; I didn’t even know dessert hummus existed! Hubs and I are huge consumers of regular hummus so dessert hummus sounded like something I had to try.
All the sharks were raving about it, so the next day I went online to find it, only to discover that it’s not even available for sale in Canada. Not a problem when you love to cook; I decided to whip some up at home!
I haven’t had apples for ages, but I just started a new diet to lose some weight so fudgy brownie batter dessert hummus was going to be a great accompaniment to my daily snack. And let’s face it, who’s going to stick to a diet unless there’s tasty snacks, right?
Here’s what you’ll need:
- 8 oz of canned chickpeas (I use Yves organic)
- 2 tablespoons cocoa powder (I use Camino organic)
- 2 teaspoons vanilla extract (I use Simply Organic)
- 1/8 cup maple syrup (I use Uncle Luke’s organic)*
- 2 tablespoons nut butter (I use organic sunflower seed butter)
- 1/4 cup milk (I use Natrel 0% lactose-free)**
- 1/2 tsp himalayan pink sea salt (sea salt is fine too)
- Food processor (I used my Cuisinart Mini-Prep)
*Notes: I don’t use sugar, so the amount of syrup I used isn’t overly sweet. You might want to double the syrup or add in some other form of low-cal sweetener such as Stevia.
** I started off with 1/8 cup of milk as shown in the video, but ended up putting in another 1/8 cup (for a total of 1/4 cup) because it was still too thick. Add enough liquid to achieve the texture you like.
Watch the Video
Watch the video to see just how quick and easy it is to whip up dessert hummus!
Before you start, you should know that this recipe makes a fairly small batch. If you’ll be sharing this you might want to double the recipe and switch to a bigger food processor than I’ve used here.
Put all ingredients into the food processor.
Mix until smooth, then stop and add the milk. I ended up using 1/4 cup, but you can add more if you like a looser dip. You can also substitute almond milk – or the like – if you don’t use dairy.
Remove from the food processor, place into a covered glass dish and keep refridgerated until ready to use.
You can use apples or strawberries to dip if you’re looking for healthy option or even pretzels.
I used an apple cutter to cut an apple into sections. Ready to enjoy! Make a small amount to enjoy on your own or whip up a few batches to feed a crowd.
If you try this recipe, let me know what you think – or leave me a comment on what you did to change it 🙂
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