If you’re looking for a health-ish way to get your sweet fix and sneak in some beans in the process, this dessert hummus is for you.
Dessert hummus or dips have become a favorite in this house. It’s an easy snack and a fun way to sneak in beans since neither kid love them on their own. My first attempt at dessert hummus was made with carob (my kids call it CH-LOCK-ET hummus), so I wanted to try one without it.
I was wanting it to be a bit more like a sugar cookie or snickerdoodle flavor since carob wasn’t making me feel great. Plus, it’s always good to have options when you’re on a limited diet. Flavors can get super boring over time and switching things up makes sticking with things easier and, frankly, more enjoyable.
This dessert dip is based on a recipe for edible cookie dough that I switched up to make use of some cannellini (white kidney) beans we had in the pantry. I wasn’t so convinced on the first bite, but by the third I was full on swooning. The kids, on the other hand, were all in from bite one. Go figure.
We prefer our dessert hummus with rice crackers*, but this would also be tasty with some pear or apple slices, or even spread it on some bread/toast. And if you prefer chickpea based dips, feel free to use them here. I certainly won’t stop you. In fact, I may just go do that myself. 😉
If you’re looking for a healthy-ish way to get your sweet fix and sneak in some beans in the process, this dessert hummus is for you.
Combine all ingredients in a food processor or blender and pulverize until smooth. Refrigerate for an hour (or overnight). Dip will get thicker once it sets, so don’t freak out if it’s a little runny.
Serve with rice crackers, pretzels, apple slices, or whatever else you like to dip into things like this. You could also do what The Little Kid does and eat it with a spoon while delighting in the flavor.
- Amount Per Serving
- Calories 179
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