I tried a new twist on hummus two weekends ago! I was able to sample a few dessert hummus flavors and I think I ate the whole 8 ounce container of the vanilla bean in a weekend. I was out of town and I’m not sure you can locate the brand locally so I thought I’d give it a whirl.
Yields 18 servings 2 tablespoons
Ingredients:
1 1/2 cups of drained chickpeas
1/8 teaspoon of baking soda
1/8 teaspoon of kosher salt
1/4 cup creamy peanut butter
1 teaspoon Milled flaxseed
1 1/2 vanilla beans, the paste
1/2 teaspoon off ground Vietnamese Cinnamon
2 teaspoons pure vanilla extract
7 packets of truvia or sweetener of you choice)
1/4 cup unsweetened vanilla almond milk
Directions:
Place the first 9 ingredients in the food processor and purée to cream. Gradually add the almond milk until you reach the desired creamy texture to your liking.
Refrigerator for a few hours or overnight for optimal taste.