Saturday, April 16, 2011

French Toast Hummus. Enough Said.

I recently made "dessert hummus," and was thrilled by the results! I know it sounds strange and disgusting, but trust me, it is amazing. I thought it was fit more for breakfast, however, so I renamed it "French Toast Hummus"--it literally tastes like creamy, smooth, spreadable french toast!

I also tried making banana "soft serve" for the first time! I've seen it all over the blog world, so I'm not sure who exactly to give credit to, but it's genius.

The french toast hummus got inhaled so fast that I couldn't set it up for its own photo shoot, but I will definitely share the recipe.

French Toast Hummus:

Ingredients:
1 can chickpeas, drained and rinsed
1 tablespoon creamy almond butter
1 tablespoon maple syrup
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt

Directions:
1. Place all ingredients in a food processor and blend until smooth and creamy!

Tips and Ideas:
-This wasn't very sweet, so if you want a sweeter dip, you can add more maple syrup
-I ate this straight out of the food processor and on the breakfast sundaes (below), but you might want to make a double batch--mine was gone within 12 hours.
-serve with cinnamon-sprinkled pita chips, apple slices, or on toast

Breakfast Sundaes:

This was quite possibly the most delicious, decadent, healthy breakfast I have ever eaten. YUM.

















Ingredients:
1 whole wheat english muffin
1 banana, frozen
2 tablespoons (or more...) french toast hummus
1 tablespoon chopped almonds

Directions:
1. Toast english muffin
2. While english muffin is toasting, place the banana in a food processor (mini food processor if you have one), and process until smooth and soft-serve-ish (about 30 seconds).
3. spread hummus on each half of enlgish muffin, top with a scoop of banana soft serve and then sprinkle with almonds.



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