Dessert Hummus is completely different from regular savoury hummus – there is no garlic for a start!! These are delicious as dips, spreads or could even be used for cake frosting. The variations are endless but below I have given you three of my favourite versions to enjoy. Try serving these with fruit slices, crackers, rice cakes. You can also blend in a scoop of vanilla or chocolate protein powder for an additional protein boost.
Overview
Makes enough for 8-10 servings
Preparation time: 5-10 minutes
Storage – this will keep in the fridge for 3-4 days. It can also be frozen for 3 months.
What’s Good About It?
Chickpeas are loaded with fibre, protein and essential nutrients including folate, iron, manganese and copper. Ideal for stabilising blood sugar levels and keeping you feel fuller for longer.
- For each recipe simply place the ingredients in a food processor and process until smooth and creamy. Adjust the sweetness and flavourings if needed. If the mixture is too thick add a little extra coconut milk or water. If you are adding protein powder you may need a little more liquid to blend.
- Spoon into a container and keep in the fridge for 3-4 days.
Chocolate Hummus
1 can of chickpeas, drained
60g tahini
2tbsp cocoa powder (if you use raw cacao powder you may need a little more)
1 scoop chocolate protein powder or 2tbsp additional cocoa powder (to taste)
1tsp vanilla extract
1-2tbsp hot water
2tbsp xylitol or other sweetener
2tbsp maple syrup or honey
Pinch of sea salt
Peanut Butter Hummus
1 can chickpeas, drained
100g smooth peanut butter
1 scoop vanilla protein powder, optional
2tbsp maple syrup
2tbsp xylitol or other sweetener
Pinch of sea salt
1tsp vanilla extract
2tbsp almond or coconut milk
Optional – you could stir in 75g chocolate chips
Strawberry Hummus
1 can chickpeas, drained
1 scoop vanilla protein powder, optional
200g fresh strawberries
1tbsp cherry active concentrate
2tbsp xylitol or other sweetener
3tbsp coconut yogurt (or coconut cream)
additional coconut milk to blend if needed.