May, what a whirlwind. I traveled out of the country, I traveled accross the country, and I was sick – more than sick…ill – for about three weeks. And considering my diet consisted mostly of saltines and white toast and my energy level was 0, I didn’t have many interesting things to share with you all! Consider this bowl of chocolatey goodness our little celebration – I’m back!
There are a ton of recipes out there for cookie dough hummus, and let me tell you, they don’t disappoint. And as much as I love that raw-dough taste, I’m a sucker for brownie batter. I’ve definitely made brownies just so that I could lick the spoon, and I know I’m not alone in that indulgence. This brownie batter hummus is the least time consuming recipe that I’ve ever made, and is so ridiculously delectably delicious (and nutritious!) that I think it’s going to be a part of my weekly grocery haul.
-1 can chickpeas, drained and rinsed
-½ cup water
-2T sugar, or more to taste (I used 1T sugar and 1T coconut nectar, but agave would work too!)
-5T unsweetened cocoa powder
-2t vanilla extract
-chocolate chips, nuts, or any other mix-ins
Put all of the ingredients – except the mix-ins – in a food processor, or high powered blender, and blend until smooth – about 2 minutes. Fold in the mix-ins, and eat!
“S” for sharable superfood snack…but I’m probably not sharing…
I let mine chill for a few hours in the fridge to let the flavors come together – it took every bone in my body – but you don’t have to! This dip is good on fruit, bagels, toast, yogurt, ice cream…you name it. I’d love to pair it with some cinnamon sugar crispy pita chips for that mexican-spiced hot chocolate flavor, or even add some marshmallows and dip in good ol’ grahams!