This sounds surprising, but I promise you, it’s delicious. The flavours actually complement each other very well because the chickpeas, peanut butter and maple syrup all have the same earthiness. It feels really decadent, like you’re eating cookie dough, but it’s really healthy fats and a natural sweetener (which contains vitamins and minerals, if you’re keeping track). Plus, you probably have all the ingredients on hand already. The recipe is from The Wannbe Chef .
2 cups chickpeas (I used one can)
¼ cup natural peanut butter
¼ cup + 2 Tbsp maple syrup
½ Tbsp vanilla extract
¼ cup chocolate chips
Drain, measure, wash, and peel your chickpeas. Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort. (I would agree that it makes a difference, but I didn’t put in the effort, and the hummus was still great despite the stray peels.)
In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified (the one thing no one wants for dessert is chunky chickpea pieces in their dessert). Remove the blade and fold in the chocolate chips. Move into a deep serving bowl and serve with graham crackers, ideally at room temperature (it gets stiffer after it’s been in the fridge).
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