When you are hankering for some chocolate chip cookies or chocolate cake—but want a sports food that is also nourishing—you might enjoy these two recipes for dessert hummus. Both are cook-free and gluten-free. The recipes are from the more than 70 recipes in the sixth edition of my Sports Nutrition Guidebook Give ‘em a try!
Cookie Dough Hummus Snack
Whether eaten by the spoonful, enjoyed with slices of apple or pear, or dipped into with graham cracker sticks or pretzel thins, this cookie dough hummus can satisfy a sweet tooth.
The longer you blend the ingredients, the more the recipe will have the texture of real cookie dough.If you have the patience to do so, remove the skins from the chick peas before pureeing them. To adjust to the desired moistness, add a bit of milk or water.
1 15.5-ounce can chick peas, rinsed well (three times) and drained (about 1.5 cups)
1/3- 1/2 c Peanut or cashew butter depending on how nut taste you want
1/3 c maple syrup, honey, or agave
2 teaspoon vanilla extract
1/3 cup chocolate chips
Optional: 1/8-1/4 teaspoon salt, 1/2 teaspoon cinnamon
- Put all ingredients in a food processor or blender and puree until smooth. Add water or milk to adjust to the desired consistency.
- Get your spoon and dig in!
Chocolate Cake Batter Dessert Hummus
This dessert is a treat, not only for athletes on a gluten-free diet but for anyone who hankers for a spoonful of chocolate cake batter. The batter will have a little gritty texture, unless you have the time and patience to remove the skins from the chick peas.
1 (15 oz) can garbanzo beans drained and rinsed
1/2 cup cocoa powder
1/2 cup sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup water (or to desired consistency)
2 tablespoons nut butter
- Put all ingredients in a food processor or blender and puree until smooth, adding water to the desired consistency.
- Get your spoon and dig in!