Carob Hummus AKA the most delicious dessert hummus there is.
If you’ve never had a sweet hummus before, you’re truly missing out. Pre-FAILSAFE, my children and I used to devour chocolate hummus. And by devour, I mean my children would take a spoon and eat it straight from the tub. Occasionally they’d humor me and use a pretzel. More often than not, they didn’t.
So imagine our absolute disdain when chocolate hummus became off-limits.
I mean how else were we going to get our dessert hummus fix?!
And then one fateful day, my Insta-pal Kristy posted a recipe for carob hummus. Her version used rice malt syrup — something I struggle to find here — so I was determined to make it work for what I had in the house: maple syrup and/or sugar. The first batch I made didn’t turn out quite right because I failed to take into account how thin maple syrup was compared to rice syrup. The second batch, though? PURE MAGIC.
So THANK YOU Kristy for sharing your carob hummus recipe. My kiddos and I want to thank you for helping us resume our dessert hummus loving ways. You have helped to fill a mighty big hole in our snacking world and I get to delight in making sure my children get to eat more legumes.
The best part, though, is what the kids say about it.
The Little refers to it as ch-lock-et.
The Big refers to it as her favorite snack ever.
I don’t refer to it as anything because I’m too busy stuffing it into my face.
Combine all ingredients into a food processor and blend until smooth, scraping down the sides as needed.
Serve with rice crackers, spread on toast, or just spoon it straight into your mouth!
Store in an airtight container in the refrigerator for 4-5 days (if it lasts that long).
- Amount Per Serving
- Calories 181kcal
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, egg free, and low salicylate.