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.