Chocolate Chip Cookie Dough Hummus

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Vegan chef Amy Webster joined us from her home in Seattle to share a healthy snack idea that sounds too good to be true – Chocolate Chip Cookie Dough Hummus! She shared her recipe for Roasted Red Pepper Hummus too.

Chocolate Chip Cookie Dough Hummus

A HEALTHY, DELICIOUS, PLANT-BASED RECIPE

Servings: 8 Serving Size: 1/4 cup

Ingredients:

  • Garbanzo beans (chickpeas), canned, rinsed -- 1 15-oz. can
  • Maple syrup -- 1/4Cup
  • Almond butter (or peanut butter, tahini, or other seed butter) -- 1/4Cup
  • Rolled oats -- 3 Tbsp.
  • Vanilla extract -- 2Tsp.
  • Salt -- 1/4Tsp.
  • Chocolate chips, non-dairy -- 1/2Cup


Preparation

1.Combine all ingredients except the chocolate chips in a food processor. Mix until smooth and creamy. Taste for sweetness and add maple syrup if needed.

2.Transfer mixture to a mixing bowl and fold in chocolate chips.

3.Place in a sealed container and chill until ready to serve.


Roasted Red Pepper Hummus

A HEALTHY, DELICIOUS, PLANT-BASED RECIPE

Servings: 8 Serving Size: 1/4 cup

Ingredients:

  • Red pepper, quartered -- 1each
  • Olive oil -- 1Tbsp.
  • Garbanzo beans (chickpeas), canned, rinsed -- 1 15-oz. can
  • Garlic -- 2Cloves
  • Tahini -- 1/4Cup
  • Lemon juice -- 2Tbsp.
  • Paprika or smoked paprika -- 1/2Tsp.
  • Salt -- 1/2Tsp.
  • Cayenne pepper -- Pinch


Preparation

4.Preheat an oven to 425 F and line a baking sheet with parchment paper. Toss red pepper pieces in olive oil and place on prepared baking sheet. Bake until roasted and lightly browned, about 25 minutes.

5.Combine garbanzo beans, garlic, tahini, lemon juice, paprika, salt, and cayenne pepper in a food processor and add roasted red pepper. Process until smooth. Scrape sides down as necessary. Taste and add lemon juice and salt as needed. You may need to add a splash of water to help smooth out the hummus.

6.Place in a sealed container and chill until ready to serve.