Finding healthy new ways to indulge my sweet tooth has become an ongoing experiment in food science around our house. Understanding the drawbacks of a diet high in sugar, I started by testing out the infamous black bean brownies, but never quite found a recipes that was both healthy enough to meet my standards and tasty enough to pass the husband test.
A few more experiments and I landed on my better dairy free, egg free, gluten free version of a pumpkin dessert!
This low sugar treat is filling, easy to make in advance and no one will ever guess it was made with beans (hello protein!)! I also like to sneak veggies in any place that I can! Not to hide them, but because most of us don’t get as many servings as we would like each day, so this tasty dessert has 3 servings!
Introducing my favorite holiday treat: pumpkin cranberry dessert hummus!
1/4 cup Almond milk Unsweetened Vanilla
2 cups (1 15 oz can) chickpeas
1/2 cup canned pumpkin (I used 100% pure pumpkin)
1 dropper vanilla stevia
Dash of cinnamon
1 cup shredded carrots
2 cups whole cranberries
- Cook chickpeas or drain canned chickpeas
- Add chickpeas and all other ingredients to food processor
- Mix until smooth, though some small chunks may remain
- Move to serving dish
- Hand stir in bag of cranberries.
This little treat can be served with cinnamon pita chips, apple slices or graham crackers.
*If you are craving a muffin then add 1/8 tsp baking powder, drop scoops in to a muffin tin and bake!
Favorite kind of hummus??
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