Please don’t think I’m crazy! I mean, you can think I’m a little crazy, but this peanut butter chocolate chip hummus is not as insane as it sounds! The earthiness of the chickpeas combined with the creaminess of the peanut butter, maple syrup and agave nectar make this a surprisingly low fat and sweet dessert dip. I think I’m addicted. If you’re wondering how a peanut butter recipe can be low fat, I used a very exciting and unique product, PB2 Powdered Peanut Butter, which is an all-natural product, slow roasted then pressed to remove the fat and oil. It’s pretty darn cool! I have to thank Isaac Grossman, owner of Health, Progressively, a distribution company focused on healthy alternatives, for sending me the PB2 powdered peanut butter and premium chocolate powdered peanut butter and giving me the chance to talk about it on Kitchen Tested. With 85% less fat calories than traditional peanut butter, this powdered version not only tastes good, it’s also fun to enjoy as a powder! Just sprinkle over ice cream or use instead of cocoa powder. So many options in one jar. Now check out what I did with the PB2 powdered peanut butter….
Peanut Butter Chocolate Chip Hummus
1 15 oz. can chickpeas, drained, rinsed and peeled
3/4 cup PB2 peanut butter (6 Tbsp PB2 powder + 3 Tbsp water)
3 Tbsp agave nectar
3 Tbsp pure maple syrup
1 Tbsp water
1 tsp vanilla extract
pinch of sea salt
1/2 cup chocolate chips
I drained and rinsed the chickpeas then peeled them. You don’t need to peel the chickpeas but I think you will get a creamier hummus without that outer layer.
I mixed the PB2 peanut butter powder with water (I just followed the directions on the back of the jar) to make the peanut butter. The peanut butter is so creamy and flavorful, just like traditional peanut butter.
I added the chickpeas, peanut butter, agave nectar, pure maple syrup, water, vanilla extract and salt to a food processor and mixed until smooth. Check out that beautiful creamy hummus!
I poured the hummus in to a bowl and added the chocolate chips. You don’t need to add the chocolate chips but they add some extra sweetness and texture that I really enjoy! And that’s it! Sweet, chickpea and peanut butter-y goodness!
You can dip graham crackers, apples and anything else you can think of in to this dessert hummus, or you can make peanut butter chocolate tuile cookies like I did. My son hung out with me while I made the cookies, snacking on the hummus along the way. He thought he was eating cookie dough batter!
I used a basic tuile recipe from Bakers Royale to make the thin and crisp peanut butter chocolate cookies for the hummus. The only change I made was adding 1 teaspoon of cocoa powder and 2 teaspoons of the PB2 Powdered Peanut Butter with Premium Chocolate to the tuile batter. To create the rounded edges on the cookies, I covered a rolling pin with parchment paper and quickly transferred the baked tuile to the parchment paper to cool. For another fun way to shape your tuile cookies, check out Kosher Like Me!
I could dip these peanut butter chocolate tuile cookies in the sweet hummus all day long!
And now on to the giveaway! Isaac from Health, Progressively has been kind enough to offer 4 winners 3 jars of the PB2 Powdered Peanut Butter and 3 jars PB2 Powdered Peanut Butter with Premium Chocolate. To email Isaac for more information about his company or to order PB2, email firstname.lastname@example.org. You can tell him Kitchen Tested sent you. You can also find Health, Progressively on Amazon and Ebay.
- 1 15 oz. can chickpeas, drained, rinsed and peeled
- ¾ cup PB2 peanut butter (6 Tbsp PB2 powder + 3 Tbsp water)
- 3 Tbsp agave nectar
- 3 Tbsp pure maple syrup
- 1 Tbsp water
- 1 tsp vanilla extract
- pinch of sea salt
- ½ cup chocolate chips
- Mix the PB2 peanut butter powder with water (just follow the directions on the back of the jar) to make the peanut butter.
- Add the chickpeas, peanut butter, agave nectar, pure maple syrup, water, vanilla extract and salt to a food processor and mix until smooth.
- Pour the hummus in to a bowl and add the chocolate chips.