Strawberry Hummus

Last summer my husband and I went on a trip to Portland.  We went strawberry picking for the first time ever and boy am I still dreaming about those strawberries to this day.  I seriously contemplated a trip back this year just to pick fresh berries.  I created this strawberry hummus recipe instead to honor the memory of that trip and those beautiful red fruits that I loved so much.

Hummus is one of those recipes that is just so versatile.  Who knew that you could make savory AND sweet versions?  I love using beans in dessert recipes since they add a creamy texture without sacrificing the nutritional content of your recipe.  In fact they boost the fiber, protein, and vitamin/mineral content of any dish.  I remember the first time I made a sweet hummus…it was my chocolate chip oatmeal cookie dough hummus.  I was a bit apprehensive before I gave it a try but was down for the idea.  A sweet hummus doesn’t exactly sound mouthwatering when you first think about it but I assure that just one taste will make you a fan too.

Uses for Strawberry Hummus|  Spread it on toast and sprinkle on your favorite toppings: fruit, coconut flakes, hemp seeds, cocoa nibs, chopped nuts, chia seeds, or fresh mint.  Make it a dip for sliced fruit and your next party.  Top it on a salad for a boost of fiber and protein.  Use it as a spread for a grilled chicken sandwich.  Add it to a fruit and granola parfait.  Eat it with a spoon!  I would love to hear your favorite use for this strawberry hummus.

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Prep Time 15 minutes

Total Time 15 minutes

Servings 3 cups

Author Sara

Ingredients

• 1- 15 ounce can garbanzo beans chickpeas
• 2 cups fresh strawberries with hulls removed
• 3 tablespoons raw honey or pure maple syrup
• 2 tablespoons nut or seed butter I used cashew
• 1 teaspoon vanilla bean powder or extract
• 1/2 teaspoon freshly grated ginger optional

Instructions

1. Add all of the ingredients to a food processor and mix until smooth and creamy.
2. I like to chill in the fridge for a couple of hours to let the flavors mix before eating it but this is optional.
3. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.