Whoa. Hold the phone. This idea is either absolutely crazy, or a stroke of sheer brilliance. And I’m going with the latter.
Ever since last summer when I made my own hummus for the first time, I have been making batches of garlicky, red peppery, and salty hummus that are somehow gone after 1 day. Not that I’m pointing fingers or anything…
But this is something new. This is not your ordinary hummus (which hopefully you’ve figured out from the title)? This hummus is sweet like a dessert. Soft and spreadable like frosting.
Does it taste like buttercream? Sorry, no. Does it taste like cookie dough? Well, considering that it has beans instead of butter, no.
But there is good news for this oddball chocolate hummus.
It does taste creamy, rich, sweet, and chocolatey. And it definitely does taste amazing when dolloped on a graham cracker and topped with caramel sauce.
I will admit, I held the spoon up to my nose and gave it a good 5 second sniff before tentatively trying my first bite. It is a little weird.
But I found myself doing plenty of finger licking and spoonful sneaking as I was getting the plates arranged, so I obviously warmed up to this new dessert very quickly!
Peanut Butter Dark Chocolate Hummus
- Total Time: 15 minutes
- Yield: 6-8 1x
Description
This peanut butter dark chocolate hummus is a sweet alternative to traditional hummus. Perfect served on graham crackers as an afternoon snack!
Ingredients
- 1 can white beans or chickpeas, rinsed
- 1/4 cup peanut butter
- 2 tbs. caramel sauce
- 2 tbs. maple syrup
- 1/4 cup brown sugar
- pinch of cinnamon
- 1/4 cup milk
- 1/4 cup flour
- chopped dark chocolate
Instructions
- Blend everything through milk in a food processor.
- Add flour by the spoonful and blend until desired consistency is reached.
- Stir in dark chocolate.
- Chill before serving.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Keywords: chocolate hummus, peanut butter hummus, peanut butter chocolate, hummus recipe, dessert hummus
I love this idea. I want to try it. I am curious as to why you added the flour? And does it work better with white beans or chickpeas?
I think it needed some thickening, that’s why I added the flour. And I think I liked the chickpeas better, if I remember right.
I made a vegan version of these by using plant milk in the recipe for a hallowe’en party this year and people loved them! Such a great idea.
Hummus as in the hummus arabic style? why i didn’t think of that this is really easy and looks more delicious than ordinary hummus.