Hello lovelies,
you probably know hummus as a savory dip with garlic and olive oil. Today it is something quite different: this sweet hummus is blended with tahini, maple syrup, vanilla and cinnamon and then divided into 2 flavors. One tastes like raw cookie dough, the other like a creamy chocolate spread, and both are ready in 10 minutes.
We have hummus almost every week, and in the fall my favorite is pumpkin hummus with roasted veggies for dinner. The sweet version started as an experiment for a children's birthday party, and since then it has become a regular at our table.
Chickpeas in dessert
Chickpeas in a dessert sound unusual at first, but in the food processor they turn wonderfully creamy and hardly taste like legumes anymore. Tahini adds a fine, slightly nutty note, the maple syrup brings the sweetness, and vanilla and cinnamon create that typical cookie dough flavor. On top of that, every serving carries protein and fiber from the chickpeas.
The important thing is to rinse the chickpeas well and blend the mixture long enough. If it is too thick, add a little water one spoonful at a time until it is nice and smooth. If you like hiding chickpeas in desserts, try my vegan chocolate orange mousse, which works with the liquid from the can.
I love serving the sweet hummus on a big platter with strawberries, apple slices, physalis, rice cakes and breadsticks. Everyone helps themselves to what they like, and the bowls are empty faster than you would think.
By the way, I also like spreading the cookie dough hummus on a slice of moist peanut butter banana bread, which is my favorite afternoon snack. Try both flavors and tell me in the comments which one is your favorite.
