February 10, 2013

Dessert Hummus

Have you ever wanted to indulge in a dip that was slightly sweet but healthy? A dip that you could lick completely clean and not feel guilty? 

I have been making this dessert hummus for a few months and am hooked. I often make a double or triple batch at a time during the weekend...and keep the hummus in my fridge until gone. The great thing about this hummus is that it gets better with time, so you can justify making large batches. :-)

Katie from chocolatecoveredkatie.com posted a version of this dip on her website. I eliminated a number of the ingredients in the recipe, keeping just the items needed for the consistency and flavor I enjoy most.

Dessert Hummus

8 dates (pitted), soaked (I buy mine at Costco)
Soaking water
15 oz. can white beans
1/4 cup nut butter (almond, peanut, cashew, walnut, mixed nut...anything works...and feel free to add more nut butter if you want more of a nutty flavor)
1 tsp vanilla
3 tbsp chocolate chips (optional) 
Press the dates down into a bowl or cup and cover them with water until they are JUST covered (it is ok if a tiny bit of the dates peak out through the water).  Soak the dates in the water for 15-30 minutes (the longer the better).

Once the dates have soaked, place all of the ingredients (except the chocolate chips) in the food processor and process for 1-2 minutes.  Stop and scrape down the sides with a rubber spatula.  Repeat this process until the hummus is very smooth. The hummus will be relatively thin because of the heat from the food processor; however, once the hummus is put in the refrigerator, the hummus will become firm. 

Pour the hummus into a bowl and mix in the chocolate chips if desired. I prefer to make the hummus without the chocolate chips but the chocolate chips definitely add a sweetness that some people may enjoy.
That's it. Hummus complete. You are done. Place the completed hummus in the fridge to firm-up.  A bowl of goodness awaits you. I enjoy eating the hummus with bananas or apple slices. 

Enjoy and indulge.