I was hesitant to call this masterpiece “dessert” hummus because that implies that eating it in-between breakfast, lunch and dinner would be a no-no.
But that’s most definitely a yes-yes. In fact, I encourage it!
“Dessert” merely implies that this isn’t the salty, garlicy luscious legume fest that we’re usually drooling over. This is the sweet, chocolatey, peanut buttery kind that kills me every.freaking.time.
I could tell you to eat it with apples or gluten-free-sugar-free-taste-free cookies, but lez be honest and say that the vehicle of choice here is a spoon. Or a shovel.
Or a finger.
Or a tongue.
For whatever reason, this delicacy grows exponentially in deliciousness after it has been refrigerated. The texture is STUPID good. You’ll know what I mean when you taste it. The moral of the story is that good things come to those who wait, so let your lovely legumes chill in the fridge for a good hour or two before you faceplant into them.
I originally created this recipe as one of the forty for my pals over at Simple Truth, so if you’ve already seen it over there, I’m sorry for the repeat. But this is so darn good that I had to share it over on this space, too. It would be straight-up rude not to.
Go make thissss okeee bye.
- 1-15oz can of chickpeas, drained and very well rinsed
- ¼ cup natural creamy peanut butter
- ¼ cup pure maple syrup
- 3 tbsp unsweetened vanilla almond milk
- 2 tbsp cocoa powder
- 2 tsp vanilla extract
- Drain chickpeas and rinse very well. Combine all ingredients in a large food processor.
- Blend for a full two minutes. Scrape down the sides and blend a bit longer, or until very smooth.
- Refrigerate for 1-2 hours before serving.
- Serve with pretzels, apple slices, cookies, graham crackers, etc.
Don’t forget that you have until this Thursday to enter to win six tubs of Root hummus!