At first I couldn't decide between the Snickerdoodle hummus, and the Peanut Butter Chocolate Chip hummus. Why I was debating was beyond me. This is why math exists, we are able to make recipe's into smaller quantities. Well, this certainly solved my qualm and I was able to make both kinds!
The first recipe I made was the peanut butter chocolate chip hummus. Let's just start off by saying the aroma that came off from the food processor was absolutely fantastic. I was so tempted to lick the blade, but something just really freaks me out about licking sharp objects. While scooping the hummus from the bowl of the food processor into the bowl I was seriously on a high. The smell, the texture, the appearance everything was fantastic. While reading the directions, I read that peeling the skin off the garbanzo beans lends the hummus a much smoother and creamier texture. Well, it might have taken a while to do, it was certainly worth it. There weren't any clumps anywhere, it was as smoothe as ice cream. When I took the first bite, I did go to heaven. It was so delicious; it tasted like peanut butter chocolate chip cookie dough, could anything be any better? I smothered this stuff on everything. I even toasted my cinnamon raisin bread and spread it on there, it was glorious.
The next dessert recipe I made was the Snickerdoodle hummus. Now I enjoyed it, but I didn't like it as much as the peanut butter chocolate chip one. I loved the combination of cinnamon, almond butter and garbanzo beans but I think the maple syrup was too much for this one. It was however very tasty especially when paired with the cinnamon raisin bread. It just was not my preference when it came to the two. I would certainly make both again though, very different, and very satisfying... it even allowed me to have hummus for breakfast, what can be better?
Peanut Butter Chocolate Chip Hummus
Recipe taken from here
- 2 cups chickpeas
- 1/4 cup homemade peanut butter
- 1/4 cup + 2 tbsp maple syrup
- 1/2 tbsp vanilla extract
- 1/4 cup chocolate chips
Drain, measure, wash, and peel your chickpeas. Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort.
In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified (the one thing no one wants for dessert is chunky chickpea pieces in their dessert).
Remove the blade and fold in the chocolate chips. Move into a deep serving bowl.Snickerdoodle Dessert Hummus
Recipe taken from here
- 2 cups of chickpeas, drained and washed
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Cinnamon sugar for garnish
Peel your chickpeas and add them in a food processor with the almond butter, maple syrup, brown sugar, and cinnamon. Process for about 30 seconds to a minute, until all the ingredients have mixed and the dip is smoothe.
Move to a serving bowl and garnish with cinnamon sugar on top.
The obvious question is “How do you serve these?” Well, I would lay it out on a platter with
- graham crackers
- apple slice
- baby carrots
- cinnamon pita chips
- mini-chocolate bars
- cinnamon raisin bread
Recipe adapted from here
Since I could remember I have always loved the flavour and aroma of cinnamon, it just brightens the soul. When I was younger one of my favourite cookies were these cinnamon raisin cookies with heavy frosting that my grandmother used to buy. At a young age I wasn't a huge fan of raisins but with the pairing of cinnamon I could handle it. Now, I'm a much bigger fan, and look for things to find goods that include raisins, when I saw a recipe for oatmeal bread I knew it would be perfect with cinnamon and raisins. Well, I certainly was right. This bread was delicious. It was so darn tasty when it was toasted, eaten by itself, matched with the dessert hummus', and some other meals that you will soon see.
- 1 1/2 cups rolled oats
- 1 cup boiling water
- 1/4 cup water
- 2 tsp + 2 tbsp agave, divided
- 2 tsp yeast
- 1 1/2 cups soy milk + 1 tsp lemon juice, or buttermilk
- 1/2 cup extra virgin olive oil
- 5 cups whole wheat flour
- 1 tbsp ground flaxseed meal
- 2 tsp cinnamon
- 1 1/4 cups raisins
- 2 tsp kosher salt
Set aside 1/4 cup rolled oats. Place the remaining oats into a medium bowl. Cover with boiling water. Mix with spoon and let sit uncovered for 10 minutes, stirring frequently.
Whisk 1 tsp agave with 1/4 cup of warm water in a bowl then sprinkle yeast on top. Let rest for 5 minutes. Add soaked oats, buttermilk, oil, 2 tbsp agave, flour, cinnamon, raisins and salt. Stir to combine, then knead 8-10 min. Dough should be wet but have a satiny finish.
Place dough in a well oiled bowl and cover with plastic wrap. Allow to rise in a warm area for 1 hour, or until about doubled in size.
Place dough onto a floured surface and flatten to release excess air bubbles. Form dough into a 12 x 6-inch rectangle and position it so that a long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a log. Let loaf rest on its seam for a few minutes.
Transfer loaf to an oiled loaf pan, pressing dough into the corners. Mix remaining agave with ½ tsp with very hot water. Brush over the top of the loaf and sprinkle with the remaining oats. Let sit 35-45 minutes, until loaf rises just over the top of the pan.
While loaf is rising, preheat oven to 385 F. Bake for 1 hour, transfer loaf to wire rack and allow to cool completely before cutting.