One of my clients introduced me to the concept of dessert hummus, which I thought sounded pretty gross, but then I started experimenting with my own recipe and now I’m looking back at my whole life wondering how I survived this long without it.
Instead of the usual tahini, olive oil, garlic, and lemon juice that goes in traditional hummus, I substituted those with almond butter, coconut oil, cacao powder, maple syrup, and vanilla. Same idea, different flavor.
Almond butter provides the creamy fat component that tahini usually does, bringing with it B vitamins, Vitamin E, calcium, and immune-boosting zinc, among many other nutrients.
Coconut oil replaces olive oil here, but you could also use another neutral oil. This one provides healthy saturated fat, and medium-chain triglycerides, which are metabolized differently than other fats. They are absorbed and utilized much more efficiently. Because coconut oil solidifies when cold, this hummus gets a bit stiffer when it’s chilled, so be sure to let it come to room temperature before serving.
Cacao powder provides the flavor instead of garlic, as well as calm-inducing magnesium and plenty of health-supporting antioxidants. Plus, chocolate.
Maple syrup replaces the lemon juice in this recipe, first because we need to swap a liquid with another liquid, and second because we want a little sweetness to make this true “dessert” hummus. Rather than refined sugar that store-bought chocolate hummus contains, we’re going all natural to get some added vitamins and minerals.
Finally, we’ve got vanilla and salt to add to the flavor instead of the garlic powder. I use homemade vanilla because I’m fancy. I followed this blog post to make it at home.
And the one thing that stays that actually makes it “hummus”… chickpeas, of course! The protein and fiber of this delicious snack dip.
Purists might scoff at this recipe, but it’s hummus enough for me, and for the cherries and strawberries I like to dip into it 🙂
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