Whether you’re on the lookout for a creamy breakfast spread or a cheat treat, dessert hummus can hit the right spot. Chefs share their take on this trend that’s been taking social media by storm
Cheesecake hummus
Described by a Shark Tank USA contestant who first introduced the concept as a have-your-cake-and-eat-it-too idea, dessert hummus has recently caught the attention of chefs and DIY cooks on social media, who are adding their own spin to the traditionally savoury spread to make it more breakfast and dessert-passing. And, when you consider that without the addition of tahini, lemon and olive oil, the chickpea dip is bland, it comes as little surprise that innovative chefs have introduced a hint of sweet, to create a condiment with an almost entirely new identity. Now, whether you consider dessert hummus as sacrilege or a stroke of genius is entirely up to you, but if you’re up for some easy experimentation, two city chefs have added their spin to dessert hummus recipes.
Cheesecake hummus
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This delicious dessert-like spread is surprisingly time-efficient and lends itself as an indulgent breakfast option.
Ingredients
>> 400 gm chickpeas (cooked weight) >> 1/4 cup tahini
>> 1/4 cup cream cheese, softened >> 1/4 cup honey or maple syrup >> 1 tsp vanilla extract >> 1/4 cup lemon juice (optional, for a tangy cheesecake flavour) >> 1/4 cup Greek yogurt >> A pinch of salt >> Graham crackers or fresh fruit
Method
In a food processor, combine the chickpeas, tahini, cream cheese, honey or maple syrup, vanilla extract, lemon juice (if using), Greek yogurt, and salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust the sweetness or tanginess according to your preference by adding more honey, maple syrup or lemon juice. Refrigerate for at least 30 minutes before serving. This allows the flavours to meld together. Serve with crackers, fresh fruit or as a spread on toast.
Recipe courtesy: Karishma Sakhrani, consulting chef
Lotus biscoff hummus
This sweet vegan treat can lift your mood on a gloomy rainy day.
Ingredients
>> 1 cup boiled chickpeas
>> 1/4 cup Biscoff spread
>> 3 tablespoons maple syrup
>> 2 teaspoons vanilla extract
>> 1/4 cup almond milk
>> 1/2 teaspoon ground cinnamon
>> 6 to 8 crushed Biscoff cookies
Method
Blend the chickpeas, Biscoff spread, maple syrup, vanilla extract, almond milk and cinnamon until smooth. Add more almond milk if you need to make it creamier. Serve in a bowl with crushed Biscoff cookies on top. Serve with apple slices, crackers or Biscoff cookies for dipping. You can also drizzle some Biscoff spread on top for extra flavour.
Kunafa hummus
Kunafa hummus combines two classic Middle Eastern dishes: sweet kunafa made of shredded dough, cheese, and syrup, and savoury hummus to create an explosion of flavours.
Ingredients
For the hummus:
>> 1 cup boiled chickpeas
>> 4 tablespoons tahini
>> 4 minced garlic cloves
>> Juice of 1 lemon
>> 3 tablespoons olive oil
>> Salt to taste
>> 50 ml water (for adjusting the consistency of the hummus)
For the kunafa topping:
>> 1 cup shredded phyllo dough (kataifi) >> 4 tablespoons, melted butter
>> 1/4 cup sugar
>> 1/4 cup finely chopped pistachios >> 3 tablespoons rose water
Method
>> Make the hummus: Blend the chickpeas, tahini, garlic, lemon juice and olive oil in a food processor until smooth. Add salt and water to get a creamy texture. Spread the hummus on a serving dish.
>> Make the kunafa topping: Preheat your oven to 350°F (175°C). Mix the shredded phyllo dough with melted butter in a bowl. Spread the mixture on a baking sheet and sprinkle it with sugar. Bake for 10 to 15 minutes until golden and crispy, stirring halfway. Let it cool and break into small pieces.
>> Combine: Layer the hummus with the kunafa topping in a serving dish. Garnish with chopped pistachios and rose water drops. Serve immediately with pita bread.
Recipes courtesy: Chef Ishijyot Surri, executive chef, founder of Mulk, Miniyaturk & SJI Gourmet
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