Garbanzo beans! I made a dessert hummus and people ate it up! The Cupcake Project “frosted” gluten-free cupcakes with her chocolate hummus. We were having pizza for dinner that night, so I wanted something lighter, like apples. This hummus would also be perfect to bring as an afternoon work snack!
The original recipe called for honey, but we were all out. Instead, I substituted maple syrup. If I make the recipe again (a strong possibility), I’d like to try it with honey.
And thankfully Stef made the side note that “if you use Nutella or another product with lots of added sugar, your end result will be sweeter than [the original recipe] and, depending on your personal taste preferences, you may need to cut back on the honey.” My hummus seemed pretty sweet without adding any honey or syrup, so I only added a little maple syrup to make the dip a little creamier.
Do you ever sneak healthy ingredients into your recipes?
Sneaky Chocolate Hummus
Adapted from the Cupcake Project
1 can (14 oz) garbanzo beans (chickpeas), rinsed and drained
1/2 cup Nutella
2 tablespoons brown sugar
Honey or maple syrup, to taste (I used about 1 Tablespoon)
Put the garbanzo beans, Nutella, and brown sugar in a food processor.
Pulse until it’s as smooth as you can get it. Scrape down the bowl occassionaly.
Add honey or maple syrup, to taste. This will sweeten the hummus and help make it creamier. Pulse the food processor a few more times.
Store hummus in a covered container in the refrigerator until ready to enjoy with fruit, graham crackers, pitas, cupcakes, or a spoon :)