Chocolate chip dessert hummus
This unique, addictive and surprisingly healthy dessert dip will give your guests something to talk about.
We’ve all seen that hummus is not just for chickpeas anymore, with cool varieties like beet, sweet potato and black bean hummus. And with a culinary world that loves to mix things up, the new hummus takes this creamy dip to the dessert course, using our favorite ingredient – chocolate – along with wholesome, natural ingredients that taste great and have loads of nutrition so you can indulge with peace of mind.
So now the only question is – what to dip? Something tells me carrot sticks won’t cut it, although you never know with some of the mixing going on these days by aspiring chefs. My favorite dessert dippers are lightly sweetened biscotti (not sprinkled with cinnamon and sugar) or crispy lady fingers.
If you’re a real chocoholic (and not too worried about calories), serve some of those pringle-shaped chocolates around this dip for a cute take on chips and dip.
The original version of this sweet hummus came from the blog "Chocolate Covered Katie."
- 1 can chickpeas or Northern beans, rinsed and drained
- 1 tablespoon vanilla extract
- 1/4 cup sunflower or almond butter
- 14 pitted dates
- 3 tablespoons quick or old-fashioned oats
- 2-4 tablespoon coconut milk, optional
- 1/2 cup mini chocolate chips
Place first five ingredients in a food processor and blend until completely smooth. You may have to scrape down the sides several times during processing to fully incorporate all the ingredients.
If dip is too thick for your taste, add 2 to 4 tablespoons coconut milk for a creamier consistency (the one pictured in the photo uses no milk).
Transfer to mixing bowl and add mini chocolate chips.
Serve with sweet crackers, biscuits or biscotti.