We interrupt this Tea Week to bring to you a special recipe.
I fully intended to publish this recipe after Tea Week, but that would just be cruel. This is far too good to hold out on you like that.
Angela reminded me the other day of the wonder that is dessert hummus. As you may recall, I made a Cinnamon Peanut Butter Hummus a few months back, but it is NOTHING compared to what I whipped up today.
I knew the Cinnamon PB Hummus was missing something, and finally landed on what it was today: almond milk. It smoothes out the hummus and adds another level of creaminess, giving the hummus a fabulous light, sweet taste.
Maple Peanut Dessert Hummus
3/4 c. cooked chickpeas, cooled
3/4 c. roasted peanuts
1/2 c. canola oil
1/2 c. almond milk
1 T. maple syrup
1 T. jam (I used Crofter’s!)
1 tsp. cinnamon
Grind the chickpeas and peanuts in a food processor. Add the remaining ingredients, and process until smooth.
Serve with fruit, carrots or pita chips. Alternatively, spread it on a tortilla to enjoy as a wrap. Try to refrain from eating it straight with a spoon.
The listed nutrition data is for 2 T. of hummus. No promises that you’ll be able to stick to just 2 T, though!
Today’s Push-Ups Challenge tip:
Today, I’m looking for a tip from YOU. My wrists start to ache when doing my push-ups…any suggestions on how to avoid this?
I fully intend to camp out with this dessert hummus, apple slices, and some carrots tomorrow night while watching the LOST finale. Ahhh, perfection!