So I go MIA for 3 weeks here on the blog, and then I show up with chickpeas made into a dessert. Who am I!?!? What if I told you this dessert hummus was actually really, really tasty? And I’m not someone who lies about this type of stuff – I made black bean brownies a few years ago and 100% refused to post them here because well, they tasted like black bean brownies. If I’m having a brownie, I want a BROWNIE. This hummus isn’t trying to be cookie dough, it’s in a class of its own that is popping up more and more these days – dessert hummus. Chickpeas are pretty neutral in taste, and turns out they go well with some added sugar and sweet flavors just as much as the savory ones. This recipe comes from my BFF Kori, and I definitely had my doubts when I saw her recipe go up a few years ago, but I’m officially a convert.
I actually decided to make this recipe because my Dad’s office was hosting a homemade hummus contest, so he turned to me for some help. Of course I wanted to go in the sweet direction for our joint hummus creation, and I’m glad we did because we tied for first place with another dessert hummus! I ended up adding a bit more sugar to this recipe than the one Kori originally created because I wanted to make sure it definitely came off as a sweet recipe, without being sickening sweet. And because I definitely have a much bigger sweet tooth than she does, I couldn’t go light with the mini chocolate chips either.
I also used a combination of regular peanut butter and powdered peanut butter in hopes to give it a nice, smooth consistency. If you want a ridiculously smooth hummus recipe (for this recipe, or for any homemade hummus recipe), you’ll want to skin your chickpeas before processing them, but I didn’t have the patience for that this time around. Maybe for the next hummus making contest I get invited to…
This recipe would make a tasty, unique addition to your get-togethers this summer, and I think you’ll be surprised how much everyone enjoys it, despite some initial funny looks. Feel free to play around with the ingredients and flavors as you’re making it since this recipe is no-bake and the proportions aren’t as important as with ones that need time in the oven. I’m a sucker for chocolate and peanut butter though, so this combination was definitely a win in my book. Let me know what you think of it if you make it, did we win first place in your mind too??
Chocolate Chip Peanut Butter Dessert Hummus
Recipe adapted from Paint + Tofu
1 can chickpeas, drained
1/4 cup milk (I used almond)
3 tbsp granulated sugar
1/4 cup of powdered peanut butter
2 tbsp creamy peanut butter
1/4 tsp salt
1/2 cup mini chocolate chips
In a food processor, pulse together the chickpeas, milk, sugar, peanut butters, and salt until smooth. Stir in the chocolate chips by hand until well distributed. Chill in the fridge for at least an hour before serving with graham crackers, apples, or whatever dippers you desire.