Dessert Hummus Secrets and Three Flavor Variations

Guess what? I have made dessert hummus more than regular hummus. Now you know how I really feel about garbanzo beans…I like them with honey, apparently.

But seriously, this was how I finally got my kids to eat hummus, and it makes a great snack. It provides protein and good fats so it qualifies as an easy lunch at my house, too! It’s also super fun, healthy food to bring to a party or BBQ!

Here’s the basics to a good dessert hummus, and secrets to making sure no matter what flavor you make, it’s a hit.

To prepare the beans:

Soak garbanzo beans or chickpeas (same thing, different name!) overnight with water covering them by at least an inch when dry. Rinse and cook in pot on low with water to cover until they are soft. Let cool and employ your kids to slip off the skins one by one if you are really picky about consistency, this makes a smoother hummus. And it’s FUN.
Pro tip: you CAN use canned garbanzo beans (also called chickpeas) and rinse them thoroughly before making your hummus, but making them yourself ups the flavor AND satisfaction. 🙂

Basic Method for Dessert Hummus

Combine all ingredients in a blender, starting with the most wet ingredients first, and blend until smooth.

Texture tricks: If it’s too thick for it to mix, add splashes of milk as needed to lighted in up. If it gets too thin, you can add a few tbsp. of oats, flaxmeal, or almond flour to thicken it.

Store Dessert Hummus covered in fridge, keeps for up to a week (if you don’t end up inhaling it in the first 24 hours like we usually do).

Peanut Butter Cookie Dough Hummus

  • 1 1/2 cups chickpeas (1 can, drained and rinsed very well)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup nut butter of choice, or allergy friendly sub
  • up to 1/4 cup milk of choice, start with 2 Tbsp.
  • 3 Tbsp. to 6 Tbsp. sweetener of choice (honey, sugar, maple syrup, anything works!)
  • 2-3 tbsp oats, flaxmeal, or almond flour as needed to thicken

Brownie Batter Hummus

  • 1 1/2 cups chickpeas (1 can, drained and rinsed very well)
  • 1/4 to ½ cup sweetener of your choice
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons nut butter of your choice (can skip if you want)
  • ¼ teaspoon salt
  • 6 tablespoons milk of choice
  • 2 teaspoons vanilla extract
  • ¼ cup mini chocolate chips (or ⅓ cup regular or dark chocolate chips)

Key Lime Humus

Key Lime Hummus

  • 1 1/2 cups chickpeas (1 can, drained and rinsed very well)
  • 1/4 to ½ cup sweetener of your choice
  • 2 Tbsp. lime juice OR if you want thicker, creamier dip, skip the juice and use Lime Vitality Essential Oil
  • ¼ teaspoon salt
  • 6 tablespoons milk of choice (cow, goat, almond, coconut–sky’s the limit!)
  • 1 12 teaspoons vanilla extract
  • small handful fresh spinach (optional, for color!)

 

What to eat your Dessert Hummus with:

  • graham crackers or other crispy-style cookies
  • cinnamon pita chips or plain pita chips
  • sourdough crackers (recipe is in my Kitchen Freedom System!)
  • pretzels
  • fresh fruit –whole strawberries and apple slices are the easiest to dip
  • toasted bread – the hummus makes for a delicious spread
  • fingers (this was my 2 year old, Cate’s suggestion)

Have you tried dessert hummus? What’s your favorite flavor?

Check out this list for more real food snack ideas your kids will love!

2 responses to “Dessert Hummus Secrets and Three Flavor Variations”

  1. Janice Marela Avatar
    Janice Marela

    Question is the vanilla for the key lime hummus supposed to be 1 1/2 tsp or 1 12 tsp?

    1. Trina Avatar

      1 and a half teaspoons – sorry for the confusion!

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