Think of this as dessert hummus meets snack board magic. In this class, we’re blending pantry staples like chickpeas and almond butter with banana and cocoa for a sweet, creamy dip that’s as fun to make as it is to eat. It’s plant-based, naturally sweetened, and endlessly customizable—perfect for dipping fruit, crackers, or anything with a little crunch.
Plant-Powered Sweet Snack Board
Servings: 6
Prep time: 10 minutes
Total time: 10 minutes
Banana Chocolate Hummus
Ingredients:
- For the Hummus:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 very ripe banana
- ¼ cup unsweetened cocoa powder
- ¼ cup almond butter
- 3–4 tbsp maple syrup, to taste
- 1 tsp vanilla extract
- Pinch of salt
- 2–4 tbsp plant milk (any kind), as needed for texture
- For Serving:
- Strawberries, halved
- Apple slices, tossed in lemon juice
- Pineapple spears
- Jicama sticks, tossed with a little orange juice
- Graham crackers, cinnamon pita chips, or rice cakes
Instructions:
- Blend the Hummus: In a food processor or high-powered blender, combine chickpeas, banana, cocoa powder, almond butter, maple syrup, vanilla, and salt. Blend until mostly smooth, scraping down the sides as needed.
- Adjust Texture: Add plant milk one tablespoon at a time until you reach a creamy, dip-able consistency.
- Taste and Adjust: Add more maple for sweetness, cocoa for richness, or banana for fruitiness if desired.
- Serve: Scoop into a bowl and drizzle with maple syrup or top with cocoa nibs. Serve with fruit and crunchy dippers of your choice.
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