Fragrant Vanilla Cake

Tag: hummus

  • Vegan Raspberry Cheesecake Dessert Hummus

    Vegan Raspberry Cheesecake Dessert Hummus

    I am a huge hummus fan. When Eric and I went on vacation last month, almost every day for lunch I would buy hummus and vegetables to dip in it for lunch and it made me so happy. They are not all created equally though, some are definitely better than others.  We make a really good one at my work, that I think is one of the best I have tried.  It is a huge batch, starting off with 20 cups uncooked chickpeas so a big job to make, but I don’t mind doing it at all because I love the stuff!  I don’t just love savory hummus though, I love the sweet stuff too.

    Dessert hummus wasn’t really a thing until a few years back but from the first time I heard of it I loved the idea. Why not get your fiber and protein in your dessert?  I made some for myself and I was hooked. I think I made a chocolate one first, but I have since branched out to others, like chocolate chip cookie dough, salted caramel, chocolate cake batter, and cake batter. Last week, I decided to make a raspberry cheesecake flavored one.  Because cheesecake sounded good, but I hadn’t made a dessert hummus in a while, and also hummus is easier to make than a cake.

    This is super simple to make, you just throw everything in the blender, buzz it and voila!  Deliciousness!  I used chickpeas as a base, because I always have a large amount pre-cooked and portioned out in my freezer.  But you could use white beans if you wanted.  I added some coconut cream and cashew butter to give the hummus that creamy cheesecake feel, and it was so silky smooth and creamy!  For the sweetener I used maple syrup, because it blends in well, but if you wanted to you could use 1/2 cup of pitted medjool dates (I have done this before in my dessert hummus and it works well).

    Lastly I added in plenty of berries and a touch of lemon juice to give it that something extra.  It turned out super delicious!  I love this just with a spoon (which is how I ended up eating most of it) , or for dipping chocolate or brownies into, or fresh fruit if you wanted to keep it a bit lighter and more healthy.  If you still think dessert hummus sounds weird, just give it a try, I almost guarantee you will change your mind!

    Vegan Raspberry Cheesecake Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1/2 cup coconut milk (or as needed)
    • 1 cup fresh or frozen raspberries
    • 1 Tbsp lemon juice
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter

     

    Instructions:

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for about 1 week in a sealed container.

     

  • Cake Batter Dessert Hummus

    Cake Batter Dessert Hummus

    I admit when I first heard about dessert hummus or using beans in dessert recipes I was completely skeptical. How could that possibly taste good? Would it still be beany flavored? But you know what? I am now a huge fan. I love using beans in my dessert recipes like my nut free cheesecakes, brownies and dessert hummus. They add protein and fiber which we all need, and they give the things I use them in a nice texture. I think I actually make dessert hummus now more than regular savory hummus at home. Earlier this week, I decided to make some cake batter hummus.

    Eric and I had been at a local ice cream shop over the weekend and had some vegan birthday cake ice cream, so I thought why not cake batter hummus?! I have always loved the flavor and aroma of vanilla birthday cake hence the name of my blog. My Grandma often times added a touch of almond extract along with the vanilla to her cake and cookie recipes so I do that as well and consider it birthday cake flavor for my recipes. Since she did make birthday cakes for family members and even let me help decorate some of them.

    This hummus is super simple to make. I always keep cooked chickpeas on hand for things like this and other recipes. I just cook a big pot, then freeze them in portioned out containers for later use. So I just took some of those and blended them up with some coconut milk and Dastony cashew butter from Raw Guru to make it nice and creamy and some dates to sweeten it. Because dates are about as natural and unprocessed as you can get when it comes to sweeteners.

    It was super delicious but of course it needed the vanilla and almond as well to be cake batter flavored. Also it needed the sprinkles. Because I think every birthday cake I had growing it up had some form of sprinkles. They just make everything seem more special even if they don’t have much flavor themselves! This hummus is good with a spoon of course, but I think my favorite thing to pair it with is strawberries! It is sooo good! You could even use it as a healthier frosting for something! If you are in the mood for some cake batter, give this a try!

    Cake Batter Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1 1/4 cups pitted medjool dates, soaked in filtered water for 30 minutes and drained
    • 1 cup filtered water (or as needed)
    • 1 Tbsp pure vanilla extract
    • 1 tsp almond extract
    • 1/4 tsp sea salt
    • 1/2 cup Dastony raw cashew butter or raw almond butter
    • 2 Tbsp vegan sprinkles

    Instructions:

    1. Combine all ingredients but the sprinkles in a high speed blender or food processor and blend until smooth (adding a little more water if necessary). 
    2. Stir in the sprinkles.
    3. Enjoy! Keeps in the refrigerator for 2 weeks in a sealed container.
  • Chocolate Chip Cookie Dough Dessert Hummus

    Chocolate Chip Cookie Dough Dessert Hummus

    I am a huge hummus fan. I know, it is a stereotype that all vegans love hummus, and I fit into it I guess. But I like to have some on hand at all times for snacking on so I make it a lot. I love the classic hummus with chickpeas as the base, and lots of tahini and lemon and a little cumin and sea salt and garlic. But dessert hummus makes me really happy too. I mean, what other snack gives you dessert with lots of protein and fiber? I have made quite a few different types, but surprisingly never chocolate chip cookie dough until last week.

    Chocolate chip cookie dough is one of my favorite flavor profiles for desserts so kind of surprising I hadn’t but it was about time! Yes, I still use chickpeas as a base even though people tend to think of them as savory, but when they are blended all up into a dessert, they are a nice neutral base. I have even used them in cheesecake and ice cream before.

    In this recipe, I blended them up with medjool dates to sweeten the hummus and give it that sort of caramel like brown sugar sort of flavor that real chocolate chip cookie dough has, as well as added some pecan butter which also has an almost caramel like flavor and the hummus blended up all smooth, rich and delicious! I added in a little vanilla and a touch of sea salt as well and it smelled amazing and tasted even better.

    Lastly it needed the chocolate chips to be chocolate chip cookie dough, and those made it even more heavenly! It turned out sooo good! I used it for dipping my strawberries into and that was amazing, and I also ate some with a spoon. If you are a cookie dough fan, give this a try! It is better for you than traditional cookie dough, and just as delicious!

    Chocolate Chip Cookie Dough Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1 1/4 cups pitted medjool dates, soaked in filtered water for 30 minutes and drained
    • 1 cup filtered water (or as needed)
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup pecan butter or almond butter
    • 1/2 cup vegan chocolate chips

    Instructions:

    1. Combine all ingredients but the chocolate chips in a high speed blender or food processor and blend until smooth (adding a little more water if necessary). 
    2. Stir in the chocolate chips.
    3. Enjoy! Keeps in the refrigerator for 2 weeks in a sealed container.
  • Roasted Garlic Scape Hummus

    Roasted Garlic Scape Hummus

    About 10 years ago, I was shopping at a local co op that I made the trip to every weekend, and I came across an odd item in the produce. They looked like a bunch of green electrical cords or something, but they were obviously plants. What they were was garlic scapes, as I soon discovered when I read the sign near them. I was curious as to what they tasted like, so I brought some home and googled some recipes so I knew what types of things people used them in. I experimented a bit and bought them for a few weeks (until the season ended, since it is short), and I liked them best roasted. They get all crispy and yummy and snack-able when roasted. But they also make a great thing to add into your pesto. Garlic scape pesto is amazing. I get a bit excited now when I see them, because I know I won’t have too many chances to buy them since the season is short so I always buy a bunch when I can.

    I was at the Northeast Minneapolis Farmer’s Market last weekend, and I was lucky enough to score some there. The first thing I decided to make was hummus. I hadn’t made any in a while, and I was craving it. I like to include it in my lunches for dipping veggies, or to eat as a snack with chips. I figured roasted garlic scapes would make it super delicious!

    So I roasted them for a little while in the oven before adding them to the recipe. This has a whopping 2 cups of them, so it is packed with their lovely flavor. If you haven’t had them, they are not as strong as garlic cloves, they are a bit more mellow and sweet. Roasting them intensifies the flavor even more!

    I combined them with some classic hummus ingredients like chickpeas for the base, tahini to make it creamy, and a bit of lemon juice and sea salt to bring out the flavor of the scapes and it was super delicious! If you get your hands on some garlic scapes, definitely give this a try!

    Roasted Garlic Scape Hummus
    Makes about 2 cups

    Ingredients:

    • 2 cups garlic scapes, cut into 2 inch pieces
    • 1 tsp avocado oil or olive oil
    • 1 1/2 cups cooked chickpeas
    • 1/2 cup tahini
    • 1/4 cup lemon juice
    • 1/2 tsp sea salt
    • 1/2 cup filtered water

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. Toss the garlic scapes with the oil and spread out on a lightly oiled sheet pan. Place in the oven and roast until tender, about 20 minutes.
    3. Remove from oven and let cool.
    4. Combine the scapes, and all other ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary). 
    5. Serve!
    6. Keeps in the refrigerator for 2 weeks in a sealed container.
  • Roasted Sweet Potato Red Lentil Hummus

    Roasted Sweet Potato Red Lentil Hummus

    We make giant batches of hummus in the deli where I work.  We are talking like gallons.  It is such good hummus too!  I think the trick to delicious classic hummus is plenty of lemon juice and sea salt.  Of course it has to have a good amount of tahini to make it rich and some cumin as well, then it is perfect.  One of my coworkers was making a batch of hummus last week and it made me crave hummus all of a sudden. I decided that I needed to make a batch at home.

    I usually stray away from classic hummus when I make it at home though since I can get the classic stuff at work. So I decided to make a roasted sweet potato hummus!  I already had some leftover roasted sweet potatoes on hand since they are something that I make often, so it was perfect!  I am always trying to come up with recipes that use things I already have so I don’t need to spend extra money or go to the store.  It is a good feeling using up leftovers too!

    I had some cooked red lentils on hand as well, from making another recipe.  I always keep portions of cooked beans and lentils (or lefotvers such as the lentils since I hate wasting food).  Here is a tip to save time and money.  Cook a big batch of beans or lentils, then let them cool and portion them out for whatever you will need them for.  I use mine in salads as well as hummus, and I need them a few times a week usually so it saves me a lot of time.  I do this with all of my beans.  It has been years since I have bought canned ones.

    Back to the hummus though, it turned out super delicious!  I used red lentils as the base (because I have loads of them in my pantry), combined them with the flavorful sweet potato, some tahini to make it silky smooth, lime juice to give it a bit of tartness, some cumin, coriander and chipotle for spice.  It was a delicious combination! I like this as a veggie dip, but of course you could use it as a sandwich spread or with crackers if those are more your thing!

    Roasted Sweet Potato Red Lentil Hummus

    Makes about 3 cups

    • 1 cup dried red lentils
    • 1 cup roasted sweet potatoes*
    • 1/4 cup sesame tahini
    • 1/4 cup lime juice
    • 1 tsp cumin seed
    • 1/2 tsp coriander seed
    • 1/4 tsp ground chipotle
    • sea salt to taste

    Instructions:

    1. To cook the lentils, place them in a pot with 3 cups of water, and bring to a boil.  Lower to a simmer, and cook until the lentils are tender, about 20 minutes.  Drain any excess water, and set aside to cool.
    2. For the hummus, combine all remaining ingredients plus the lentils in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.

    *If you don’t happen to have leftover roasted sweet potatoes, you can make one: For the roasted sweet potatoes, preheat the oven to 400F degrees, and place a sweet potato cut in half lengthwise cut side down on a lined tray.  Roast until the sweet potato is tender, about 45 minutes to an hour.  Remove from the oven and let cool for the recipe.

  • Vegan Cheesecake Dessert Hummus

    Vegan Cheesecake Dessert Hummus

    I love hummus of any sort, and I am always trying to come up with new and interesting flavors.  I love the classic hummus with tahini, lemon, and lots of garlic and cumin of course, and I can get that kind in the deli I work in because ours is really good.  But when I am at home, I like to experiment.  Especially with dessert hummus.  If you haven’t heard about the latest trend in the last year of dessert hummus, and think it sounds weird, trust me it is amazing stuff.  I mean, you get to enjoy dessert and a protein and fiber rich snack at the same time!  Which is why I love it.  I like my desserts to have nutritional benefits sometimes and this is perfect for that.  I have made many different kinds, including chocolate cake batter, red velvet cake batter, mint chip, strawberry, pumpkin pie and salted caramel and they were all delicious.  I realized however I was missing cheesecake dessert hummus. How could I miss my favorite dessert for a hummus flavor inspiration?

    So a few days back I decided to make some cheesecake dessert hummus. You may think that chickpeas in something cheesecake flavored sounds odd, but I actually use chickpeas in some of my nut free cheesecake fillings. They are neutral and they blend in well.  So I knew they would be perfect in this hummus!  They composed the bulk of it, but I also added coconut milk instead of water to make it creamy, as well as cashew butter in place of the tahini in traditional hummus.  I sweetened it with a bit of maple syrup and added a touch of vanilla and it smelled amazing.  Lastly to give it the tang of cheese I added some lemon juice and of course sea salt.  I buzzed it up in the vitamix until it was nice and smooth and I could not wait to try it out!

    It was so good!  I enjoyed it with some berries, and it was like eating cheesecake, only soft enough cheesecake to dip things into.  You can’t go wrong with that.  There are so many things you could pair it with.  Chocolate, graham crackers, cookies, different types of fruit etc.  If you are a big cheesecake fan or an adventurous hummus flavors person you should definitely give this a try!

    Vegan Cheesecake Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1/2 cup coconut milk (or as needed)
    • 1 Tbsp lemon juice
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter

     

    Instructions:

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for about 1 week in a sealed container.

     

  • Moroccan Roasted Carrot Hummus

    Moroccan Roasted Carrot Hummus

    One of my favorite things to make at work (in a health food store deli) is hummus.  It is not my usual job, I am the one who makes salads, vegan soups and vegan hot bar, but when I have all of my stuff done, and they need help making hummus, I always volunteer.  We make really good hummus, red pepper and regular, and of course, we always have to taste test it to make sure it is fit for the customers.  Which is why I love to make it.  It has plenty of lemon juice, sea salt, and a little bit of a kick, which is the way I love it, and the way I usually make it at home.  A few days back my coworker was making it and I said to myself, you know what sounds good for dinner?  Hummus with a big plate of veggies.  So, that is exactly what I made when I got home.  I decided to make a new flavor of hummus though, because I like to keep it interesting.  Raw Guru had recently sent me some Dastony Sesame Tahini so, it was the perfect time to make hummus!  Their tahini is super smooth and creamy, not bitter like tahini sometimes is.  So, it made for some rich and delicious hummus!

    I decided to make a Moroccan roasted carrot hummus, because I was in the mood for something with plenty of spices and I had carrots on hand.  When deciding what to make, I almost always try to just use what I have on hand at home already.  This way I never waste food, and I save money which is a win all around.  I roasted the carrots until they were tender in the oven, bringing out their sweet flavor, and then combined them with cooked chickpeas for the bulk of the hummus.  I always have cooked chickpeas on hand for things like this, because I cook up a big batch, then freeze them in portions so that they are ready to use. It is more cost effective than using canned, plus I think they taste a little better.  I added  the smooth Dastony Sesame Tahini to the hummus, and it was so silky smooth!  All it needed were the aromatic spices.   I chose garlic, cumin, paprika, cinnamon, coriander and turmeric.  Also some cayenne for heat.  It smelled sooo good!

    I could not wait for dinner!  I just had to cut up all of my veggies.  It didn’t take long because I am a veggie chopping expert, and I was hungry for that hummus!  The flavor was delicious!  A little sweet from the carrots, and the blend of aromatic spices a bit warming with that rich tahini texture…it was sooo good!  I ate the whole plate of veggies and hummus.  This is one of my favorite Summer meals, and I always have to make it a few times.  But if I am not ambitious about cutting that many veggies, the hummus just makes the perfect afternoon snack with some cucumber slices after work.  I hope you are all having a fabulous Summer so far, if you are a hummus fan like me, give this one a try!

    Moroccan Roasted Carrot Hummus
    Makes about 2 1/2 cups

    Ingredients:

    • 2 large organic carrots, cut into 1 inch pieces
    • olive oil
    • 1 1/2 cups cooked chickpeas
    • 1/2 cup Dastony Sesame Tahini
    • juice of 2 large lemons (1/4 cup)
    • 1 garlic clove, minced
    • 1/2 tsp Raw Guru Himalayan salt or sea salt (or to taste)
    • 2 tsp ground cumin
    • 1 Tbsp smoked paprika
    • 1/8 tsp cayenne (or more if you like spicy)
    • 1/4 tsp cinnamon
    • 1/2 tsp coriander seed
    • 1/2 tsp turmeric
    • filtered water as needed

     

    1. To roast the carrots, preheat the oven to 400F degrees.
    2. Toss the carrots with just enough olive oil to lightly coat them, and spread out on an oiled sheet pan.  Place in the oven and roast until the carrots are tender, about 30-40 minutes.  Remove from oven and let cool.
    3. Place the carrots in a high speed blender or food processor, along with all of the other ingredients, and blend until smooth, adding filtered water as needed to create a smooth consistency.
    4. Enjoy!  Keeps in an airtight container in the refrigerator for up to 2 weeks.

     

  • Salted Caramel Dessert Hummus

    Salted Caramel Dessert Hummus

    Chickpeas are a staple in my kitchen.  Every week I cook off a huge batch of them, about 10 cups and I use them throughout the week for recipes.  I used to cook them and freeze them in portioned out containers, but I always use all of them up within the week now so there is no need to.  No offense to other beans, but they are what I use most, because they don’t taste as beany to me.  I use them in things like salads, soups, and hummus of course, but I also like them in dessert applications.  I have made several vegan cheesecake recipes that included them in place of cashews and they turned out awesome!  I also love making dessert hummus.  I love savory hummus, but dessert hummus is what I have been making lately because why not have something that tastes like sweet dessert but is actually healthy and contains fiber and protein too?!  I am always trying to get the best nutritional bang for my buck, even with desserts.

    It was really simple to make, only 6 ingredients that buzzed up silky smooth within 2 minutes in my high speed blender.  I love it when recipes take no time at all to make.  If you have cooked chickpeas on hand already this is a breeze! It actually happens to be fruit sweetened too, it gets its caramel flavor from dates, one of my all time favorite ingredients, and a must for any vegan caramel I make.  They are after all, nature’s caramel and about as natural as you can get when it comes to sweeteners.  I added in a bit of pecan butter which I think has a bit of caramel flavor too, and it was perfect!  If you don’t have pecan butter though, no need to rush out to the store to get some, just use some almond butter instead, it will still be good.

    The hummus was super delicious!  So good you could just eat it with a spoon like pudding, but It was amazing on banana slices, and I think it would be good with most fruit.  Or of course, you could enjoy it on toast, or with crackers or pretzels like regular hummus is.  If you are a caramel fan, or adventurous hummus fan, this is a must try!  What is your favorite type of hummus?

    Salted Caramel Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1 1/4 cups pitted medjool dates, soaked in filtered water for 30 minutes and drained
    • 1 cup filtered water (or as needed)
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup pecan butter or almond butter

     

    Instructions:

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for 2 weeks in a sealed container.

  • Mint Chocolate Chip Dessert Hummus

    Mint Chocolate Chip Dessert Hummus

    Dessert hummus is everywhere lately. It is actually a pretty awesome thing to make, because you can enjoy something that tastes like dessert but get some protein and fiber from the chickpeas at the same time.  Plus the chickpeas serve as a blank palate for any flavors you want to give them.  I have used them in vegan cheesecakes for that reason.  I feel like I make more dessert hummus lately than regular savory hummus!  Don’t get me wrong, I love a good tahini hummus with cumin and lemon.  But I can get that at my work, and I like to experiment with new things every time I make hummus.  The sweet dessert hummus world is more unexplored I feel like.  I have made Red Velvet Cake Batter Dessert Hummus, Chocolate Cake Batter Dessert Hummus, Strawberry Dessert Hummus and Vegan Peanut Butter Cookie Dough Dessert Hummus…but why stop there?!  I still have plenty of dessert flavors I would love to make into hummus.  This week, it was Mint Chocolate Chip Dessert Hummus.

    I loved mint chip ice cream (or peppermint bon bon as it was called) growing up, there was just something so refreshing and mellow about it.  The vanilla mixed with the cooling mint with rich flecks of dark chocolate.  I would eat it year round.  So I thought, why not make a hummus that tastes exactly the same, but won’t melt or make me cold.  It was really simple to make, because I already had the cooked chickpeas on hand.  I always make a big batch, then freeze it in smaller amounts so that they are ready to go for salads, soups and of course hummus!  I blended the chickpeas with raw cashew butter because it is neutral and gives the hummus a silky texture.  Kind of makes it like smooth cheesecake but not as firm so it is still spreadable. I added some maple syrup for sweetness, and of course peppermint extract and vanilla to give this that lovely aroma and flavor the ice cream has.  No artificial colors here, I added spinach for a vibrant green hue as well as add sneaky nutrients to the hummus.

    It blended up beautifully and lastly I stirred in my favorite vegan chocolate chips.  It was heavenly!  I wish I would have had some chocolate short bread to serve it with, but fruit, crackers and a spoon worked just fine!  It tasted just like the ice cream.  Creamy delicious texture, sweet fragrant vanilla mint and rich dark chocolate.  If you are a mint fan give this a try!

    Mint Chocolate Chip Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1 cup filtered water (or as needed)
    • 1 large handful spinach
    • 1 Tbsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter
    • 2/3 cup vegan dark chocolate chips

     

    Instructions:

    1. Combine all ingredients but the chocolate chips in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).
    2. Stir in the chocolate chips.
    3. Keeps in the refrigerator for about 1 week in a sealed container.

     

     

  • Red Velvet Cake Batter Dessert Hummus

    Red Velvet Cake Batter Dessert Hummus

    I am always up for trying new hummus as long as it is vegan and does not have any dairy thrown in.  Of course I love the classic with tahini, lemon and lots of cumin, and we make an amazing version of at my work.  But I like to switch it up when I make hummus at home.  There was a point in time I made it every week during the summer to enjoy with cucumbers fresh from the garden.  I would always add lots of chipotle and give it a good kick, since the cucumbers were cooling.  But the weekly hummus went by the wayside once Winter hit.  I have been making some every couple weeks though, but not of the savory variety.  It has all been sweet dessert hummus.  I keep seeing posts on social media about companies that make and sell their own dessert hummus, so it has been motivation for me to make my own because they always look and sound so good.  The latest one I made this week however, was not inspired by social media however, my Mom thought it up.  I shared some of my Chocolate Cake Batter Dessert Hummus with her when I made that one, and she said, “Why not make red velvet cake batter around Valentine’s Day?”  So I had to keep my promise. Besides, it sounded amazing.

    I have always leaned more towards vanilla than chocolate, as delicious as chocolate is.  So, this was right up my alley.  There would be no artificial red food coloring involved though. This was going to be all natural. Of course it had to be chickpea based, this was hummus after all.  But instead of the tahini that goes into savory hummus I used cashew butter.  You can of course use almond butter instead if that is your jam.  It had to have plenty of vanilla as well, and I sweetened it with maple syrup.  Lastly, for that beautiful color I used beet powder.  I thought about purchasing a red beet, cooking it and blending it into the hummus for color but that would have been too much work and I had the beet powder on hand already.  It was a lovely reddish pink color once finished, and it was beautiful just how it turned out.

    It is delicious for dipping fruit in and I so wished I had some strawberries, but I didn’t happen to have any on hand.  I think they would be amazing with it though, and how festive for Valentine’s Day. Of course, you can eat it with a spoon, that is not frowned upon, at least not by me because I do it myself.  Or as pictured here, you could serve it with some chocolate short bread (make without the almonds for what is pictured here) or brownie brittle.  The chocolate is a nice contrast to the vanilla hummus.  Or, if you only like vanilla, I think a cookie to dip in it would be amazing.  I just didn’t have any on hand.  So, if you are adventurous when it comes to hummus, and you like sweet things, give this a try!

    Red Velvet Cake Batter Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1 cup filtered water (or as needed)
    • 2 Tbsp red beet powder or as needed (or natural vegan red food coloring as needed)
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter

     

    Instructions:

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for about 1 week in a sealed container.

     

     

  • Caramelized Onion Hummus

    Caramelized Onion Hummus

    Sadly last weekend my favorite team, the Minnesota Vikings lost their chance at getting to the Super Bowl.  Now, that may not seem like such a big deal to most, but of course we are hosting the Super Bowl here in Minnesota this year, so it would have been cool to have a team finally play in their home stadium for the big game.  Since that has never happened before.  But we had a really rough heartbreaking game and lost our chance.  It’s ok though, we still had a really good season, and I am still looking forward to watching the big game taking place in my home stadium.  Not from the stadium of course, because no way I could afford that, but in the comfort of my own home, which is really how I would prefer it.  Because I can be all comfy and make good snacks.  Everyone is in Super Bowl snack mode, and so I thought, what would I like to eat for the big game?  Well, I definitely would want some chips along with delicious things to dip them in.  I would already be making my Roasted Squash Nacho Cheese, and guacamole and salsa of course are a must, but why not something with a little protein and substance too?  Like a savory hummus!  I am a huge hummus fan.  I mean, it goes great with veggies for a snack, or dropped onto the top of a salad, or as a sandwich spread, or with chips of course.  So I figured I could get multiple uses out of it besides just snacking on for the big game.

    I love classic hummus with plenty of cumin, garlic, lemon and cayenne.  But I wanted something a little different this time.  You know that caramelized onion dip that everyone loves that is packed with onion flavor and loaded with dairy?  Well that was a favorite of mine with chips growing up.  So I thought why not make a hummus with those flavors.  So, I got some onions and garlic caramelizing on the stove and my house smelled like pure savory heaven. Yes, I actually do enjoy the smell of cooking onions, it is so comforting.  Once they were all caramelized browned and happy, I combined them with chickpeas and some cashew butter to make it extra rich and smooth in the blender.  All it needed was a little miso, sea salt and balsamic vinegar and it was sooo good!

    It smelled amazing even before I tasted it, but the flavor was rich and mellow.  It tasted of sweet onions and garlic, not harsh like the raw ones, but a savory flavor that was craveable, kind of like the flavor in the base of a good French onion soup. The balsamic added just a tad of acidity that it needed to cut the sweetness, and the miso a savory note.  All in all it was even better than I imagined it to be.  It is amazing with any kind of chips.  I happened to have corn chips on hand, because they are my favorite, but I have a feeling it would be amazing with ruffled potato chips, the way I used to always eat that onion dip with when I was little.  If you are a hummus lover like me, give this a try!

    Caramelized Onion Hummus
    Makes about 2 cups

    Ingredients:

    • 2 medium yellow onions, sliced
    • 8 garlic cloves, sliced
    • 1 Tbsp avocado oil or olive oil
    • 1 1/2 cups cooked chickpeas
    • 1/2 cup raw cashew butter
    • 1 Tbsp white miso
    • 2 tsp balsamic vinegar
    • 1/2 tsp sea salt
    • 1/2 cup filtered water

     

    Instructions:

    1. In a non-stick ceramic pan, combine the onions, garlic, and avocado oil over medium heat.  Cook over medium heat, stirring every few minutes until the onions and garlic are caramelized and nice and golden brown (about 15 minutes).  If at any time they stick a little to the pan, just add a couple of Tbsp filtered water.  Once they are caramelized remove from heat.
    2. Combine the onions, and all other ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for 2 weeks in a sealed container.

     

  • Chocolate Cake Batter Dessert Hummus

    Chocolate Cake Batter Dessert Hummus

    Like any good vegan, I love hummus.  For years, I have been making different kinds of hummus to have on hand.  It is something that always has to be in my refrigerator. A lot of times, I like to add different veggies to it, to make it more flavorful or colorful, but also to add nutrients.  I also like spicy things in it as well, like plenty of chipotle, or cayenne pepper.  Savory hummus is a staple.  But recently I have been hearing about dessert hummus being all the rage.  Funny, because I was making some a few years back before it was a thing. I made peanut butter cookie dough hummus, pumpkin pie hummus and strawberry hummus among other things.  I can understand why people love it.  I mean you get a delicious dessert that is somewhat healthy and packs protein thanks to the chickpeas which are mild and can be transformed into whatever flavor you want.  When I first made it I was trying to make a sweet snack that was healthy that had substance and wasn’t just empty calories.  If you are of a similar mindset, read on.

    I have never made a chocolate dessert hummus before, so I thought why not now? Maybe then people can make some of their own instead of buying it for a high cost, and this one does not contain any refined sugar.  In fact, it is fruit sweetened thanks to gooey and delicious medjool dates!  They are my all time favorite thing when it comes to sweetening desserts, and they are about as natural as you can get too since all they are is dried and not processed.  This recipe actually has only 5 ingredients excluding sea salt and water.  So it is simple to make with things from your pantry.  Or, that is what I made it with.  The things I have on hand.  I would much rather use what I have, then have to make a trip to the store and spend more money.  All  it contains are chickpeas, dates, cacao powder, sea salt, vanilla, and almond butter plus enough water to blend it smooth.  It is that simple!

    Not only that, it is so good!  I was just going to call it chocolate hummus, but it reminded me of chocolate cake batter.  One of the all time most delicious things!  The texture and everything were similar.  So guess what?  You can make a batch of this, and feel like you are eating cake batter!  And it isn’t just a pile of sugar, it is a substantial snack when paired with fruit, toast, or crackers!  So chocolate lovers, this one is for you!  I hope you do try it, and if you make it feel free to let me know what you think!

    Chocolate Cake Batter Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1 1/2 cups soft, pitted medjool dates
    • 1 cup filtered water (or as needed)
    • 1/3 cup cacao powder or unsweetened cocoa powder
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup almond butter

     

    Instructions:

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for about 1 week in a sealed container.

     

    *Note: if you prefer sweeter, you can also add a little maple syrup too.

  • Strawberry Dessert Hummus

    Strawberry Dessert Hummus

    Sometimes I start making a recipe and it turns into something totally different.  That was what happened a few days ago when I was going to make some Vegan High Protein Cookie Dough, but I ended up making strawberry hummus instead.  How does that happen?  Well, the cookie dough base is chickpeas, so I threw those in the blender, along with some almond butter and dates.  There weren’t quite enough dates in the container I was using so I went back in the refrigerator for more and saw the large amount of strawberries in there.  Hey…I could make strawberry hummus!  I thought to myself.  I am obsessed with chickpeas and hummus and love snacking on them, so I why not make a dessert hummus and change it up from the always savory?!  So that is how I ended up with the recipe I am sharing with you now.  I ended up not even needing the extra dates because it was sweet enough with the berries.

    This is super simple, just 5 ingredients including sea salt!  You whiz it all together in the blender and voila!  Snack deliciousness!  Now you may be thinking to yourself, it sounds a bit weird, but it is actually really good.  You can’t taste the chickpeas.  To me this is actually reminiscent of raw strawberry cheesecake before it has set up, so really tasty!  Not to mention packed with strawberry flavor.

    So what do you serve this with?  Well, I honestly just ate mine with more strawberries, dipping them into it and it was heavenly that way.  But I think you could spread this on bagels cream cheese style because of how much it reminds me of strawberry cheesecake.  Or you could just eat it straight up with a spoon.  As I also did.  I love dessert hummus!  If you are in the mood for something a little different featuring strawberries, give this a try!

    Strawberry Dessert Hummus
    Makes about 2 cups

    • 1 cup cooked chickpeas
    • 1 1/2 cups organic strawberries
    • 1/3 cup pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well)
    • 1/4 cup raw almond butter
    • 1/4 tsp sea salt
    1. In a high speed blender or food processor, combine all ingredients, and blend until smooth.
    2. Enjoy!  Store unused dough in the refrigerator.
  • Black Bean Jalapeno Hummus

    Black Bean Jalapeno Hummus

    One of my old coworkers at the deli used to call a big pot of black beans on the stove a “pot of doom”.  It does sort of look like a witches brew…the beans coloring the water an almost blueish green black bubbling away.  Funny, because one of my friends once asked if we cackle as we stir our big pots on the stove.  No…but I still think of that every time I see a big pot of black beans and it makes me laugh.  One of those moments where the people around me are wondering why the heck I am laughing when I was previously silent.  Anyways, black beans are some serious deliciousness when prepared correctly, and really they turn from a pot of doom to a pot of black savory goodness once drained.

    IMG_1810

    I made a bunch at home last week for a recipe and I had extra, so I decided to make some hummus with them.  I am on a huge hummus kick lately.  I like it for my afternoon snack with veggies, and it is a good dose of protein and fiber. This last batch was so good that I decided I needed to share the recipe with you.  It is a little spicy, since I added jalapeno and chipotle powder, but that is just how I like it.

    IMG_1808

    It is good with veggies as I said, but I also like it with crackers.  It would be good on sandwiches, or as a dip to serve to company over the Holidays and for the Superbowl with tortilla chips.  It is super easy to make if your beans are already cooked, and of course it keeps well for at least a week, so you can even make it ahead of time.  I know it would not win any beauty contests, but if you wanted to jazz up presentation, sprinkle it with some sliced green onions or pomegranate seeds.

    Black Bean Jalapeno Hummus

    Makes about 2 1/2 cups

    2 1/2 cups cooked black beans
    1 jalapeno, seeded and minced
    1/4 cup almond butter
    1/4 cup lime juice
    2 tsp cumin seed
    1 tsp dried thyme
    1/2 tsp ground chipotle or to taste
    sea salt to taste

    For the hummus, combine all ingredients in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.



  • Pumpkin Pie Dessert Hummus

    Pumpkin Pie Dessert Hummus

    Pumpkin Pie Hummus 1

    I have made pumpkin spice everything else, so I decided that some pumpkin pie hummus would be wonderful…since I am still craving pumpkin deliciousness.  I like to have either hummus or nut butter with apples or crackers for an evening snack, but I get bored having the same thing, so this pumpkin pie hummus was a good way to switch it up!  If dessert hummus sounds weird to you, you have to try this.  It tastes just like pumpkin pie.  Not like chickpeas at all.

    Pumpkin Pie Hummus 2

    The chickpeas just serve as a protein rich blank palette!  This is amazing with cinnamon flax crackers, or sweet tart honeycrisp apple slices.  You get your dessert, but the nutrition of the pumpkin and the fiber and protein of the chickpeas too which I love.  I try to create things that are a win win…delicious and satisfying my craving but nourishing my body at the same time. I hope you all are enjoying your Autumn so far, and if you are a pumpkin pie lover, you simply must try this hummus!

    Pumpkin Pie Hummus 3

    Pumpkin Pie Dessert Hummus

    Makes about 2 1/2 cups

    Ingredients:

    1 1/2 cups cooked chickpeas

    1 1/2 cup cooked pumpkin puree

    1/4 cup pecan butter

    1/3 cup maple syrup (or to taste)

    2 tsp cinnamon

    1 tsp ginger

    1/4 tsp nutmeg

    1/4 tsp cloves

    1/4 tsp sea salt

    1 tsp pure vanilla extract

    Combine all ingredients in a high speed blender or food processor and process until smooth. Store in the refrigerator for up to 2 weeks.


  • Vegan Peanut Butter Cookie Dough Dessert Hummus

    Vegan Peanut Butter Cookie Dough Dessert Hummus

    PB Cookie Hummus 2

    I have been on a huge hummus kick lately, and when I was making my last batch of hummus, I thought I would go about it a little differently and make something sweet.  Yep!  You heard right, sweet hummus. It may sound weird, but actually it turned out wonderful!  People make cookie dough from chickpeas all the time, so why not a sweet dessert hummus?  I decided to make peanut butter cookie dough hummus so I could enjoy a few of my favorite things all at once.  It has the texture of hummus, but tastes like peanut butter cookie dough.  It was so good, I had to share the recipe with you all, since you might be a fan too once you try it!  My favorite way to enjoy it is with apple or strawberries, but do not limit yourself on this one.  It is ok to enjoy it with a spoon or make a peanut butter cookie dough and jam sandwich too.

    PB Cookie Hummus 1 

    Vegan Peanut Butter Cookie Dough Dessert Hummus

    Makes about 3 cups

    1 1/2 cups cooked chickpeas

    1 1/2 cups soft, pitted medjool dates

    1/2 cup filtered water (or as needed)

    1 Tbsp pure vanilla extract

    1/4 tsp sea salt

    3/4 cup smooth organic peanut butter

    Combine all ingredients in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).  Keeps in the refrigerator for about 1 week in a sealed container.

    *Note: if you prefer sweeter, you can also add a little maple syrup too.



  • Roasted Tomatillo Hummus and Chia Hemp Flax Crackers

    Roasted Tomatillo Hummus and Chia Hemp Flax Crackers

    Roasted Tomatillo Hummus

    Most people make green sauce or salsa with tomatillos, but I decided to make hummus.  My first experience this year ever with tomatillos came when they were in my CSA box and I had no idea what to do with them since I had never worked with them before.  But I was excited to try them.  I ended up roasting them and making a sauce for enchiladas which was amazing.  I was thinking after that I wanted some more so I could make more delicious things with them.  But then when I got more I almost made a sauce again, but decided that I was craving hummus something fierce so I decided to sort of combine the two.  And what resulted was pure deliciousness. It had the flavor of delicious tomatillo sauce and hummus.  It went perfect with my flax crackers that I make weekly, so I decided I should share the recipe for those with you as well.  Besides the crackers though, I am loving this hummus with cucumbers in my lunch.  If you are lucky enough to get your hands on some fresh, local tomatillos, this is a nice change of pace for using them.

     Roasted Tomatillo Hummus 2

    Roasted Tomatillo Hummus

    Makes about 2 1/2 cups

    4 cups tomatillos, husks removed, washed and cut into wedges

    olive oil

    2 cups cooked chickpeas

    2 Tbsp sesame tahini

    1 garlic clove

    1/2 tsp ground cumin

    1/4 cup chipotle powder

    1/2 tsp sea salt (or to taste)

    1/4 cup chopped cilantro

    3 Tbsp lemon juice

    Pre-heat the oven to 400F degrees.  Toss the tomatillos with just enough olive oil to coat lightly then spread out on a sheet pan and roast for about 30 minutes or until tender and starting to brown and caramelize.  Remove from the oven and let cool.

    Combine the tomatillos and all other ingredients in a food processor and process until smooth.  Keeps for one week in a sealed container.

    Chia Hemp Flax Crackers

    Makes about 2 dozen

    1/2 cup whole flaxseeds

    3 Tbsp shelled raw hempseeds

    3 Tbsp chia seeds

    1 cup ground flaxseed

    1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling

    1 1/4 cups water

    In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.



  • Spicy Jalapeno Mint Hummus

    Spicy Jalapeno Mint Hummus

    Tahini

    Windy City Organics had sent me some nut butters to try including some Dastony Sesame Tahini.  I am pretty picky about tahini, and I have to say theirs is wonderful!  Smooth and perfect for drizzling over things like roasted veggies.  I was super excited to use it in recipes!  I was not sure exactly what I wanted to make, then one night last week, it was a super hot day and I wanted nothing more than to eat something cooling for dinner that did not need a lot of prep time.  I had just picked up my CSA box, and I was blessed with loads of beautiful produce! I thought about a raw chopped veggie salad with a tahini dressing, but what I really wanted was a giant bowl of hummus to dip my fresh veggies in. So…I ended up making hummus.  And delicious hummus it was!

    Spicy Jalapeno Hummus 1 

    I love a little spice and heat, so I was going to put some jalapenos I had sitting on my counter to use as well.  I ended up making a spicy jalapeno mint hummus. It was both cooling and spicy at the same time, a beautiful sensation.  the tahini made it extra creamy and silky.  I loaded up my plate with veggies, and dug into that hummus.  It was the perfect dinner.  My Mom used to say I eat enough veggies for a meal as a family of four would for a meal.  I think she is right, but I wouldn’t have it any other way. 

    Spicy Jalapeno Hummus 2 

    Spicy Jalapeno Mint Hummus

    Makes about 2 cups

    1 1/2 cups cooked chickpeas

    1/4 cup Dastony Sesame Tahini

    2 jalapenos, diced (and seeded if you want it less spicy)

    juice of 2 large lemons (1/4 cup)

    sea salt to taste

    2 tsp ground cumin

    3 Tbsp fresh mint leaves

    filtered water as needed

    Combine all ingredients in a food processor and process until smooth (adding filtered water as needed).