Dessert Hummus
Turn dessert on its head with this sweet, creamy dessert hummus blended from chickpeas, peanut butter and coconut sugar. It takes just 10 minutes of prep (plus a few hours to chill) for an irresistibly easy treat.
Ingredients
- 1 cup chickpeas canned, drained
- ½ cup unsalted peanut butter
- ⅓ cup coconut sugar
- 3 Tbsp coconut milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Jordan almonds for topping
- sea salt a pinch
Instructions
- Combine all the ingredients except the Jordan almonds in a food processor.
- Season with a pinch of sea salt.
- Blend until smooth and creamy.
- Refrigerate for 6-8 hours.
- Serve topped with Jordan almonds.
Notes
Chilling for 6-8 hours isn't optional: it lets the hummus firm up and the flavors meld. The almond extract is potent, so the 1/4 teaspoon is intentional. To keep it strictly vegan, top with plain roasted almonds or vegan-certified candied almonds, as some Jordan almonds are finished with a shellac glaze. Store covered in the fridge for up to 4-5 days.