Described by a Shark Tank USA contestant who first introduced the concept as a have-your-cake-and-eat-it-too idea, dessert hummus has recently caught the attention of chefs and DIY cooks on social media, who are adding their own spin to the traditionally savoury spread to make it more breakfast and dessert-passing. And, when you consider that without the addition of tahini, lemon and olive oil, the chickpea dip is bland, it comes as little surprise that innovative chefs have introduced a hint of sweet, to create a condiment with an almost entirely new identity. Now, whether you consider dessert hummus as sacrilege or a stroke of genius is entirely up to you, but if you’re up for some easy experimentation, two city chefs have added their spin to dessert hummus recipes.
Cheesecake hummus ADVERTISEMENT This delicious dessert-like spread is surprisingly time-efficient and lends itself as an indulgent breakfast option. >> 400 gm chickpeas (cooked weight) >> 1/4 cup tahini >> 1/4 cup cream cheese, softened >> 1/4 cup honey or maple syrup >> 1 tsp vanilla extract >> 1/4 cup lemon juice (optional, for a tangy cheesecake flavour) >> 1/4 cup Greek yogurt >> A pinch of salt >> Graham crackers or fresh fruit In a food processor, combine the chickpeas, tahini, cream cheese, honey or maple syrup, vanilla extract, lemon juice (if using), Greek yogurt, and salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Taste and adjust the sweetness or tanginess acco.
