SWEET Hummus? Really?
I remember how surprised I was when I first heard that there was such a thing as SWEET hummus. This opened up a whole new world of dipping. The thought of moving from a savory experience with veggie sticks to a sweet experience with fruit slices or graham crackers was exciting!
You’ll notice there are a boatload of sweet hummus recipes online, incorporating flavors such as chocolate, Snickerdoodle, raspberry-lemon, pumpkin, and more. There are likely other flavors being created even as we speak.
According to the Oxford Dictionary, the definition of hummus is “a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic; made originally in the Middle East.” But that’s the original definition, and it only relates to a savory version. Wait a while and we’ll see another definition that includes its sweet side.
Sweet hummus, whatever flavor, is considered a dessert hummus and is typically made from a combination of chickpeas, almond butter, pure maple syrup, dates, and almond milk. This means that it is chock-full of fiber and protein, without a whole lot of sugar.
Take chocolate hummus, for instance. Think of it as a healthy twist on Nutella®. Like Nutella®, it’s yummy with chips (the ultimate salty/sweet mixture), or fruit (not just delicious, but makes a beautiful presentation), cookies and crackers (scrumptious on shortbread or graham crackers), rice cakes (same deal), and even toast (more of the same deal).
It was when I tasted pumpkin hummus that I realized, “HEY, we have a respectable substitution for sugar- and dairy-loaded pumpkin pie filling here!” Now while I wouldn’t attempt to use it as an actual replacement for our favorite pumpkin pie filling, I absolutely would use it as a means to satisfy my sweet tooth when those annoying sweet cravings hit.
I’ll finish with a whole-food plant-based version we really like (found in FRIDGE LOVE by Kristin Hong). It’s as close to your baked pumpkin pie filling as you can get, while offering some health benefits to boot. We’re finding it to be a very satisfying alternative to all the ooey-gooey sweets that flood the holiday experience. Give it a try? Then let me know what you think. Meanwhile, here’s to a happy and healthier New Year!
Pumpkin Hummus
1 1/3 cups no-added-salt garbanzo beans drained and rinsed
1 cup pure pumpkin puree
1/4 cup raw cashew nuts
6 Medjool dates pitted, or 2 tablespoons pure maple syrup
1/4 cup almond milk or your favorite plant-based milk plus more if needed
1/4 teaspoon vanilla extract or seeds from Ω vanilla bean
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Directions:
Combine all the ingredients in a high-speed blender and blend on HIGH until smooth and creamy, 60 to 90 seconds. You may need to tamper or stop and scrape down the sides if your blender jar is wider than 4 inches. Add up to 1 tablespoon additional almond milk as needed to reach the desired creaminess. Serve immediately or transfer to a storage container and refrigerate. Will store well for 7 to 10 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.nestandgrow.com
- www.sweetpeasandsaffron.com
- www.delish.com
