Hummus. It isn't just a middle eastern appetizer anymore! Go into most grocery stores and you will find everything from chocolate to snickerdoodle flavored hummus. Before it became 'a thing', I was making chocolate chip dessert hummus for my kids in place of processed sweet snacks. At first, they thought I was crazy when I threw in the cans of chick peas. But when they tasted it, they were sold. It honestly tastes like healthy cookie dough!
Recently, I came across a fellow wellness blogger, Nikki Brancaccio's (@Nikki_Booch) cake batter hummus recipe and it gave me the inspiration to add a little pizzaz to my old standby recipe with the colorful little sprinkles (who doesn't love sprinkles?) she added to hers. I decided there was nothing wrong with chocolate chip cookie dough AND cake batter for a little decadent tasting yet healthy dessert! Check out Nikki's Instagram page- her recipes are beyond fabulous!
What You Need
(2) 15.5 cans chickpeas (drained)
1/4 c coconut palm sugar
1/4 c agave syrup
1/3 c unsweetened vanilla almond milk
2 T almond butter
2 T vanilla protein powder (use your favorite brand)
1 ½ tsp vanilla extract
1 ½ tsp almond extract
1/3 c chocolate chips (I used semi-sweet; use whichever you like)
1/8 c sprinkles
1/4 tsp sea salt
1/2 tsp cinnamon sugar mixture
How To Make It
Combine all ingredients except chocolate chips and sprinkles in a blender and blend until smooth
Mix in sprinkles and chocolate chips by hand, not in blender
Refrigerate in airtight container for a few hours before serving. Overnight is best, but who has time to wait?
How To Eat It
Serve it up on its own with a spoon (my favorite way!) or with pretzel sticks, graham crackers, or anything your heart desires!
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-Susan Ginsberg, Stop and Breathe