Happy Monday! I hope you had a great weekend! I spent a long week working at the gym and playing in the snow with Mary. A fellow trainer mentioned that she was at Sam’s Club earlier in the week and found dessert hummus. I asked her about it and she couldn’t stop raving. It might sound odd but she said she was in love and her so were her kids. In fact, she had to ask her husband to hide this new version of dessert. We discussed what went into this and both agreed that it could be made at home.
This was perfect because Mary has recently taken to dipping everything. She loves to dip her pancakes in syrup (as well as her cereal). She always asks for ketchup with anything we are eating. And if we want her to eat something, we add dip on the side. This girl loves chips and salsa!
I have recently made it my goal to find healthy dips for her to try. So why not dessert dip? I made 2 versions; peanut butter and chocolate peanut butter. Both of these took less than 5 minutes to whip up. I then pulled out pear and apple slices, celery sticks, and animal crackers for her to test out. She ended up eating it with a spoon. I can’t say that I blame her.
These recipes are deliciously sweet, high in fiber, full of healthy ingredients, but also low in calories.
Check out the two recipes below!
Peanut Butter Hummus
Ingredients:
1 can garbanzo beans (drained and rinsed)
2 tablespoons peanut butter powder (such as PB2 or Jif Peanut Powder)
1-2 tablespoons syrup
Optional tablespoon coconut oil
Chocolately Peanut Butter Black Bean Hummus
Ingredients:
1 can black beans (drained and rinsed)
2 tablespoons Jif Chocolate Peanut Powder
1-2 tablespoons syrup
Directions:
Combine ingredients in food processor. Blend until well combined. Enjoy!
The black beans have a little bit more of a wet consistency and do not require any extra oils or liquids. I ended up adding a little extra peanut butter to the black bean concoction for a creamier peanut butter flavor.
What would you add to your dessert dip?
Running On Healthy 
Uh, I don’t know what I’d add, but I know what I’d be taking out! Wow.
Haha, my husband thought the beans sounded ridiculous too. Years ago my friends mom made the most amazing chocolate muffins with pureed beans and broccoli. They were my favorites!
😲
Huh, I have the hardest time imagining black bean and chocolate. Does the chocolate mask the bean taste?
Actually, black beans work really well in recipes to swap out oil. They have a really nice consistency. Great for cakes. There’s not a ton of bean flavor at all, even less with chickpeas.
Black bean brownies are the BEST!
Yes. I totally agree!
Last year I made a ‘pumpkin pie hummus’ that everyone liked, but we all got a bit overdone with pumpkin this year so I never made it. Sadly can’t do any peanut stuff due to Lisa’s allergy … but sounds and looks good!
Bummer with the peanuts. Maybe just chocolate powder? I’m going to have to try the pumpkin hummus next year. That sounds so good.
WHERE ARE THE SPRINKLES
That’s a great idea. Rock and Mary would both dig that. I was wondering what might be fun to add like carob pieces or something. Sprinkles it shall be!
Yum, this sounds good!
Mary is so cute in her snow suit!
This sounds really good! And a child clearing her plate clean is an endorsement I trust. I was skeptical the first time I had beans in Asian sweets but they work – I love it in mochi and red bean ice cream.
Yes. A child’s endorsement is a good one. Beans work really well in a lot of desserts and baked goods. They are a great substitute for oils.
Wow. Those sound a it strange, but also totally delicious.
Both are accurate descriptions 😉