Or what I like to call Dessert Hummus.
I jumped up from my desk and grabbed all the ingredients in a frenzy…
THIS is why my kitchen is constantly a mess! I’m always trying new things and I’m usually doing it in the half hour I have before Little Bean wakes up. Today I was especially messy as I was already in recipe mode working on something for The Laughing Cow.
I made my version of the “cookie dough” immediately and immediately I was in love. It had the smooth texture of hummus with a nutty twist without the chocolate chips…
Yup.. that’s my finger mark!
With the chocolate chips? I was in love. I seriously had to stop myself by throwing it in the fridge.
The graham crackers as dippers was just simply perfect.
I didn’t make mine too sweet. In a way it didn’t need to be sweet. Yet it was very dessert like and oh my word FILLING. I ate about 1/3 of it and I was STUFFED. If you want it more on the sweet-side simply up the honey.
here’s what I did…
- I can of chickpeas drained and rinsed
- 1/8 tsp of salt
- 2 tsp vanilla
- 2 tbsp (32g) of Natural Peanut Butter
- 2 tbsp (42g) Honey
- 2 tbsp (20g) of whole roasted flaxseeds ground (I buy them whole and grind myself-they last longer)
- About 1/4 cup of almond milk
- 3 tbsp mini chocolate chips (42g)
Put the chickpeas, salt, vanilla, peanut butter, honey and flaxseeds in the food processor.
Turn on and drizzle the milk in a little at a time to get things started. I used the whole 1/4 cup.
Once smooth fold in the chips. Reserve some to sprinkle on top.
Serve alongside graham crackers.
|Servings||Amt per Serving|
|6||About 1/4 cup|