Cream Pie DIP! {Go to the Sweet Side!}

Check out my stylin' new web address!

 

I hope you like sweets! And I hope your New Year's health goals include eating healthfully without depriving yourself.

Gettin' ready for the party! ^

This indulgent dish is a snack or dessert - I often eat it for lunch! - has boatloads of antioxidants and nutrients, and only has around 1.5 tsp raw honey per serving.

The only problem with this is watching portion control! I have a hard time with this and any kind of hummus...

Back Story Time!

Over the last few months I have become a bit of a hummus fiend.  I was so impressed with the way my friend, Suzie, makes it from scratch - and totally rocks everyone’s’ socks off - that I begged her to divulge the recipe.

Once I had the basic proportions down, I realized that I could make it any time I wanted, never have to buy the expensive premade brands, add my own favorite flavors, and… well, I have gone through a TON of chickpeas lately.  Though never quite like the famous Suzie-Style Hummus, I love getting creative with the recipes to make it AHAP (as healthy as possible!); full of flavor; or better yet, both!

I started to dream up a plan for a fun new party dip to serve to three of my besties at our girly slumber party.  Armed with evidence from recipes in my new cookbook, Skinny Dips, and Chocolate Covered Katie’s multitude of bean-based cookie dough recipes, I felt confident that a sweet version of hummus was within the realm of possibility.  Think fruit-dip, as opposed to veggie-dip - or a cold version of fondue!

Now, don't knock the beans until you try them. They're there to provide the body of the dip, not the flavor, and they add more nutrients for their calories!

I chose two of my favorite dessert flavors and ran wild with them.  Enter, Pumpkin and Chocolate.

Pumpkin Pie Dip:

  • 1 15 oz can chickpeas, rinsed and drained
  • ½ cup pumpkin puree
  • ½ cup non-fat plain Greek yogurt
  • 1/3 cup oats (rolled or instant)
  • 1/3 cup, more or less, of raw local honey (it’s my favorite choice for the health benefits, but you can use other options such as agave nectar or brown sugar)
  • ½-1 whole banana (fresh or frozen)
  • 1 tsp. pure  vanilla extract
  • 1 Tablespoon ground cinnamon
  • ½ tsp. ground ginger (or sub fresh if you like!)
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/8 tsp. cloves
  • OR just 1 tsp. pumpkin pie spice!

Possible Additions:  Almond or hazelnut extract; dried berries; cacao nibs; or chocolate chips – I added dried Cranberries for tasty fall flavor!

 

Chocolate Cream Pie Dip:

  • 1 15oz can chickpeas, rinsed and drained
  • 1/3-½ cup cocoa powder
  • ½-1/3 cup non-fat plain Greek yogurt
  • 1/3 cup oats (rolled or instant)
  • 2 T. natural peanut butter
  • 1/3 cup, more or less, of raw local honey (it’s my favorite choice for the health benefits, but you can use other options such as agave nectar or brown sugar)
  • ½-1 whole banana (fresh or frozen)
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon

Additions may include:  Dried, fresh, or frozen berries; cacao nibs; mint extract; or the ones I liked a lot – mint chocolate chips and a spoonful of Nutella!

 

For both recipes:

Blend all ingredients together – best results come out of a food processor – add any mix-ins, and dig in!

Nummy!

The best dippers I had for these were:

  • Graham crackers
  • Strawberries
  • Apple slices
  • Biscotti

Featuring the Chocolate Cream Pie Dip...

I estimate 8 -10 servings of about 1/4 cup

Store for a week or two in the fridge – if it even lasts the night!

 

Recent Posts by FitCakes

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.