I have recently been craving comforting (read: unhealthy) foods. Normally, I can mostly resist these cravings, but am having more difficulty, of late.
Not being one to indulge too much in the world of nutritionally-deficient foods, I needed to come up with something to satisfy these middle-of-the-winter cravings. And preferably something that wouldn’t totally counteract my laboured efforts at the gym.
Enter: dessert hummus.
…and a trilogy at that!
When you’re feeling like eating something sweet, and really delicious, smugly whip up one of these little dessert dips and then look at yourself in the mirror with self-importance, because, well, you deserve it.
These are fabulous eaten with apple slices, with homemade graham crackers, or eaten directly out of their holding vessels with, or without, a spoon.
Chocolate Chip Cookie Dough Hummus
Adapted from Chocolate Covered Katie
1 (15 oz) can of chickpeas, drained and rinsed
1/8 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter (I use natural peanut butter)
1/4 cup almond milk (or soy, or rice…) you may not need the entire amount, start with a bit and then add, if necessary
1/3 cup brown sugar (you could use honey or maple syrup…)
1/4 cup old fashioned oats
1/3 cup chocolate chips
1. Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth.
2. Transfer the hummus to a bowl and stir in the chocolate chips.
Adapted from Well Sphere
1 can of chickpeas, rinsed and drained
5 Tbsp unsweetened cocoa powder
3 Tbsp brown sugar
3 Tbsp water
1 Tbsp organic virgin coconut oil
3 Tbsp real maple syrup
1 tsp vanilla extract
Dash of cinnamon
1. Place all of the ingredients in a food processor and blend until smooth and creamy.
2. Add water, if and as needed, to thin out the hummus.
Carrot Cake Hummus
Adapted from Kiss My Broccoli
1 can chickpeas, drained and rinsed
1 cup carrots, chopped and steamed until tender
1 tablespoon organic virgin coconut oil
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup raisins
1/4 cup unsweetened shredded coconut
1. Add chickpeas, steamed carrots, coconut oil, maple syrup, and spices to a food processor and pulse until combined.
2. If desired, add a bit of water…until the mixture reaches your desired consistency.
3. Transfer hummus to a medium sized bowl and stir in raisins and coconut.
Ohh boy. These are awesome.