Southwestern Virginia Dessert Hummus Inspiration
My husband bought a dessert hummus from a local grocery store while we were visiting our home in Virginia this summer that was the inspiration for my Chocolate Chip Dessert Hummus. Items like dessert hummus used to be a rare find here, but we’re noticing progressively more cool products, stores, services and tourism concepts popping up in our old hometown! The next time we went back to the store to get the hummus, it was out of stock, but that’s okay because it did have more sugar than what we would have liked. As I’ve gained confidence in the kitchen over my journey of losing 120 pounds, I know I can just whip that up at home, make it healthier and maybe even tastier!
While we’ve been getting healthier and stronger in Charlotte, our original stomping ground, Southwestern Virginia, has been upgrading its health , too! We recently drove by our old workplace and saw a Pakistani/Southern Appalachian fusion food truck called “The Pakalachian” parked next door. I couldn’t stop saying the word and immediately followed this on Instagram to inquire about vegan and gluten free options for myself. I was excited to hear that they strive to include those options and I can’t wait to try their food.
I was even able to get a vegan lunch at Restore Community Coffee right here in town, and they had unsweetened almond milk for my decaf iced coffee. They even had homemade, gluten free dessert bars for the kids. Winning! Long gone are the days where we got caffeinated iced coffees in the summer from McDonald’s with unhealthy cream ingredients like DATEM. Did you know that DATEM has actually been banned in Europe for causing asthma and allergic reactions in humans? It’s also been shown in a 2002 study to cause heart muscle fibrosis and adrenal overgrowth in rats? Yep, that’s in McDonald’s coffee creamer! It’s hard to stay healthy with crazy ingredients like that lurking in everything we consume. That’s why I love to make healthy recipes like this dessert hummus at home, where I can control the ingredients and enjoy local restaurants that care about what they put into their menus.
This summer we’ve also spotted a Greek food truck in town, discovered that Spearhead Trails has connected 400 miles of ATV trails for tourism and fell in love with Drone photography by Brad Deel that showcases the outrageous, jaw dropping beauty of our mountains. Way to go Southwest Virginia!
There’s so much to love about this area and I can’t wait to share this dessert hummus recipe with my family here this weekend as we depart for a big family fishing trip! I also can’t wait to share with you a special superfood that my Dad has spotted growing all over our properties! Watch for that blog coming soon! 😉
This Dessert Hummus is Raisin’ Cane
I made sure to use raisins in this dessert hummus recipe instead of dates, in keeping with our summer home here where this recipe has originated! Dates are a little harder to come by in rural areas, even though our local Food City usually has them. Raisins are also less expensive and work just as well for a whole food sweetener! Plus, raisins are abundant in antioxidant-rich polyphenols, minerals like calcium, iron, potassium, phosphorus, magnesium, and boron, and contain vitamins like thiamin, niacin, riboflavin, and vitamins C, K, and B-6. Impressive for something so tiny! Raisins also contain high levels of catechins that help fight cancer.
Between the chickpeas, cocoa and raisins, this hummus packs a lot of nutrition, protein and fiber for a dessert!
You can even use prunes in virtually any recipe that calls for dates, including this one. Just don’t invite me to that party! My late Appalachian grandpaw, Papaw Cero Baker, would have really laughed at that fart reference, and would’ve eaten this entire dessert bowl in about three spoonfuls! 😉
I hope you enjoy this chocolate chip dessert hummus as much as I like to think he would have!
Wow, you read a whole blog, look at you! Thank you! Most people skip right over blogs to get to the recipes, but not you! In honor of my grandfather, here’s a couple of fart jokes as a reward for your reading dedication!
What did the chickpea say when it’s belly hurt?
I falafel!
I ran out of bread to dip in my hummus today.
But it was a naan issue.
Note: I found these Stevia sweetened Lily’s Dark Chocolate Chips, which are low calorie and low glycemic at Publix and Earthfare. You can find them on Amazon, too, although they are a bit pricey from there. You can also simply use a very dark chocolate or even unsweetened baking bar and break it up to reduce the sugar!
- 1 can or 15 oz chickpeas, rinsed and drained
- 3/4 cup of unsweetened raisins
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon coconut oil
- 6 tablespoons water
- 1/2 cup Lilly's Dark Chocolate, Stevia Sweetened Vegan Chocolate Chips OR Unsweetened Chocolate Chips OR Chocolate Chips of Choice
- Add all ingredients except for chocolate chips into a food processor or high speed blender and blend until well mixed.
- Fold in chocolate chips and serve.
- If hummus is too dry for your taste (I like mine less oily), consider adding a teaspoon more coconut oil or water until desired consistency is reached. You can also use unsweetened or vanilla nut milks in place of water for creaminess. Get creative with the base hummus and replace the water with syrups or even juices! Add spices, nuts, seeds, protein powders... Get creative in that kitchen!
Need a dinner idea to go with this dessert? Wanna try a total plant based night? Look at you being all healthy! Check out Baked Black Bean and Mushroom Tacos!
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