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Cake batter hummus

Cake batter hummus

Cake batter hummus is my new favorite dip lately, I mean who doesn’t like cake and eating it as a spread…Might not the conventional way to make hummus, but in this case, I’m totally OKAY with being wrong!

Cake batter hummus is my new favorite dip lately, I mean who doesn’t like cake and eating it as a spread…Might not the conventional way to make hummus, but in this case, I’m totally OKAY with being wrong!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Cake batter hummus

cake batter hummus

Ingredients 

  • 1 1/2 cups canned and drained butter beans
  • 1/4 cup cacao powder
  •  2 tbsp tahini paste
  • 1/3 cup agave/maple syrup or coconut blossom nectar
  • 2-3 tbsp good quality olive oil
  • 1 tsp vanilla extract
  • Pinch of salt

Extra’s

  • cacao nibs
  • cacao powder
  • agave for on top
  • crumbled vegan choc chip cookies
  • Cinnamon chips (see in method)

Method

  1. Place the butter beans, cacao powder, tahini paste, agave, olive oil, vanilla, and salt in a high-speed blender and blend until smooth. 
  2. Serve the hummus with extra cacao nibs, cacao powder, and crumbled cookies on top. 
  3. As a side dish add a few wraps chips by cutting the wraps into chips or long strips, sprinkle with cinnamon and coconut sugar, and bake in the oven for 10 minutes at 175 degrees Celcius until crispy. 
  4. Dip and enjoy it! 

Notes:

  • The tahini can be replaced with almond butter if you like
  • The butter beans can be replaced with chickpeas
  • The olive oil can be subbed with coconut oil
  • Fruit can be used to dip into the hummus
  • Toasted or caramelized nuts would be a great addition too

Hope, you love this recipe, I’ve been eating it non-stop these last couple days. It’s really such a versatile and protein-packed treat!

M*

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