I have been playing around with a sweet hummus recipe. Not because hummus isn’t great on it’s own and I don’t have enough dips and sauces in my life, but because I wanted something that could be used as a fruit dip that wasn’t the usual stuff. As a kid my favorite fruit dip my mom made using marshmallow fluff and cream cheese. So not good for you!! This dip is absolutely NOTHING like that. It’s also not just a veganized version for an unhealthy way to eat fruit. I do LOVE to dip stuff, I think I get that from my mom, having a sauce or dip with stuff just makes it so much better for me.
This started out as snickerdoodle hummus, then kind of morphed into a cookie dough type dip.
- 1 can of chickpeas drained and rinsed
- 3 TBS almond butter
- 1/2 cup favorite nondairy milk
- 2 TBS rolled oats
- 2 dates, pitted
- 2-4 TBS coconut sugar, or maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- dash of sea salt
- 3 TBS nondairy chocolate chips (I used EnjoyLife Brand mini chocolate chips)
Toss everything except the chocolate chips in your food processor or blender and blend until smooth. Either pulse in chocolate chips, or lightly mix them in once you pour hummus into a bowl. The hummus will be warm and it will start to melt them. Cover and chill in the fridge for a couple hours. It’s better cold. But not necessary.
Goes well with; banana chips, plantain chips, apple chips, apple slices, pear slices, strawberries, jicama or celery. Let me know if you come up with something else to dip in it!