The Savory-to-Sweet Switch

Converting a savory food to a sweeter variation is something my brain has a hard time with.

For example, onions have no place in a dessert.

Marshmallows do not belong in a dinner salad.

And for heavens' sake, please keep the chocolate off my pizza.

For these reasons, among many others, I was skeptical of dessert hummus. You want me to add sugar to my....beans?

Friends, after making a batch of dessert hummus earlier this week, I now recognize myself as its #1 fan. Seriously. I gobbled up a bowl-ful of this sweet, beany dip with a sliced apple and a bowl of banana soft serve for my Thursday night dinner. It was truly like eating dessert for dinner.

The creator of dessert hummus--Evan Thomas--suggests using it as a dip for graham crackers, fruit, animal crackers, or a sandwich spread.

Or, you can simply eat it by the spoon-ful (which I may or may not have been doing at my desk at work this week. What can I say? This girl needs bean-powered fuel to get through the day).

I'm now a savory-to-sweet believer. Just don't ask me to pour hot fudge on my garlic bread.

Cinnamon Dessert Hummus

(recipe adapted from The Wannabe Chef)

The original recipe calls for 1/4 cup pure maple syrup. I eliminated most of this because, well, I did make my dessert hummus for dinner. But by all means, if you don't mind the sweetness and you're looking for a truly desssert-y dip, go all out with the maple syrup!

Ingredients:

• 2 cups butter beans
• 1/4 cup almond butter
• 2 TBSP brown sugar
• a drizzle of pure maple syrup (the recipe called for 1/4 cup, but I used far less)
• 1 - 1/4 tsp. cinnamon
• For dipping: apple slices, banana soft serve, graham crackers, and a big ol' hungry spoon

Directions:

Process ingredients in a food processor until desired taste and consistency have been reached. Go crazy with your dipping items :)