The people in my life, who know me best, would tell you can I be pretty stubborn. And, one sure fire way to get me “not” to do something is tell me I “have” to do it. Where am I going with all this? I love Thanksgiving and Christmas, but I refuse to put pumpkin in every freaking recipe simply because that’s what culture dictates. I refuse to bow the knee. So, what did I do? I made Chocolate Peanut Butter Hummus. BOOM!
Don’t get me wrong, I love my share of pumpkin pie and may have a recipe or two with pumpkin. But, I don’t want pumpkin coffee; or pumpkin tofu; or pumpkin spaghetti; or pumpkin quesadillas. People, for the sake of all that’s holy, there are some places pumpkin just doesn’t belong!
Okay, rant over. Back to the Chocolate Peanut Butter Hummus.
I love hummus. I use it as a condiment on sandwiches; eat it with veggies and pita; and even make salad dressing with it sometimes. But, one thing I’ve never done is eat hummus as a dessert. Well, there’s a first time for everything.
I decided to take two of my guilty pleasures, chocolate and peanut butter, and see if I could make this hair-brained idea chocolate peanut butter hummus work…and, I think I succeeded! And, the best part? It’s stupid simple! A little peanut butter, cocoa powder, maple syrup, a little vanilla and you’ve got something incredibly delicious.
The whole thing comes together in five minutes. You can thank me later.
I know it’s such an unlikely combination, but once you try this, I’m pretty sure it will become something you’ll want around quite often. It’s decadent, delicious, easy to make and healthy.
Serve this with sliced apples, banana, or pretzels for a match made in heaven.
Chocolate Peanut Butter Hummus
This chocolate peanut butter hummus is the perfect healthy snack. Serve with sliced apples, bananas, or even pretzels for a decadent and delicious treat.
- 1 can low sodium or no salt added chickpeas (garbanzo beans)
- 1/4 cup creamy natural peanut butter
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- 2 tbsp. water
- Pinch of salt
- Non-dairy chocolate chips for topping
- Drain and rinse chickpeas.
- Add all ingredients to blender or food processor and blend for about 30 seconds. Stop and scrape down the sides and proceed to blend again, adding a tablespoon of water at a time until you get the consistency you desire.
- Spoon into serving dish and top with non-dairy chocolate chips.
*If you don't like peanut butter you can leave it out.
*You can store in an airtight container in the fridge for about a week.
Courses Dessert, Snack