Sweet hummus can be used as a dip for fruit, spread on crackers, used to frost cakes or just eat with a spoon! Desert hummus tastes nothing like normal hummus but retains the two main ingredients chickpeas and sesame seeds.
If you love normal hummus you have to try these dessert hummus recipes! You’ll love how great these high plant protein hummus recipes taste. They’re all loaded with fibre, healthy fats and nutrition.
All of these homemade non-savoury hummus recuipes are oil free. Traditional hummus often has a lot of oil added, this is olive oil if it’s a premium brand but most have lots of cheap vegetable oil. I don’t add any oil to these dessert hummus recipes as they contain enough natural raw fats from avocado nuts and seeds.
Only use chickpeas with no added salt. Get the ones in can’s where the only ingredients are chickpeas and salt. If you’re boiling your own chickpeas then you want to use about 240g in cooked drained weight or 120g raw chickpeas to equal one 400g can.
I often use a pressure cooker to make a big batch of chickpeas to last a few days. I use them in everything from savoury to sweet and are my number two ingredient after quinoa!
To make the chocolate avocado hummus I use just normal cocoa powder that’s been dutched. You can use raw cacao if you prefer – it’s more nutritious but is also more expensive. More on the difference between cocoa and cacao.
The chocolate avocado hummus is sweetened with dates to add fibre and nutrition along with sweetness without breaking the bank. But you can use any sweetener you like for this hummus – I’m just trying to show variation in these four hummus recipes.
I make my own sesame seed paste rather than using tahini for homemade sweet hummus. Just because it’s cheaper, fresher and more nutritious.
You can make your own sesame seed paste just in a small bullet style blender by blending 100-200g of whole sesame seeds for a minute. Then shaking to get the seeds back on the blade then blending for another minute.
I try to use unhulled sesame seeds as they are higher in many minerals that are found near the skin, but in the video, I used hulled as they were all I could source on the day before making these sweet hummuses.
Use pre ground seasme seeds, don't put in whole sesame seeds as they won't be broken up in a food processor. Adjust the sweetener amount to suit your tastes
Amount Per ServingCalories 50
Use pre ground seasme seeds, don't put in whole sesame seeds as they won't be broken up in a food processor.
Adjust the sweetener amount to suit your tastes
No plant milk is used in this hummus and instead, whole cashew nuts are blended to give sweet creaminess with chunky of yumminess. I don’t soak cashews as they’re the only nut this isn’t needed for.
If using a food processor you to make this hummus you will get chunky bits of cashew nuts remaining. If you like crunchy peanut butter this is great, if not you may want to blend the cashews first in a bullet or use cashew butter.
The strawberries can be replaced with any other berry like blueberry, raspberry, blackcurrants or blackberry. I just really love strawberry cheesecake and local British strawberries are in season and available to buy without plastic at the time of making.
A shot of beetroot juice helps to give a pinkey colour but is not essential. I just used some of the beetroot juice in precooked (without vinegar) vacuum packed.
I tried several variations of this cheesecake hummus recipe to decide if it needed the sesame seeds/tahini. It worked well with walnuts and pecans but in the end I decided to use sesame seeds as it’s a hummus recipe after all. I love this sweet hummus topped on my 3 ingredient cookies.
Sunflower seeds can be used instead of cashew nuts. They aren’t quite as yummy as they have a lower sugar content and don’t blend to be as creamy but it’s useful to make nut free and makes the dessert hummus recipe cheaper.
If you haven’t tried a raw strawberry cheesecake recipe check out my strawberry cashew cheesecake pots. They taste amazing and are full of goodness.
As this hummus recipe recipe uses freshly blended strawberries it needs to be eaten within 3 days and always kept in the fridge. It also works really well with any other berries.
Amount Per ServingCalories 115
As this hummus recipe recipe uses freshly blended strawberries it needs to be eaten within 3 days and always kept in the fridge.
It also works really well with any other berries.
I usually add some raisins to my carrot cake creations like this hummus, but often get so much negative feedback that I left them out from this recipe. But really if you like raisins or vine fruit do add 2-4 tablespoons.
This carrot cake hummus tastes amazing with cinnamon, nutmeg, all spice and ginger that works so well with the raw carrot and walnuts. If you don’t have walnuts then pecans work just as well.
I like to add a pinch of turmeric to this to give a golden colour and add a bit more nutrition. You really don’t taste it unless you know it’s there.
No water is added to the carrot cake hummus as two carrots give enough moisture to make a thick dip. This one is perfect in the centre of oats in the morning. Or like all of these healthy sweet humus recipes, it’s great just with a spoon!
The sweetener used in the recipe is agave nectar, just because it has a very mild colour. But you can use your favourite natural sweetener in this recipe.
If you want to make your own sweetener check out my recipe for date syrup. It’s the healthiest natural sweetener out there as it retains all of the fibre of the fruit so the natural sugars are absorbed slowly and it’s loaded with nutrition.
Serving Size 1
Amount Per ServingCalories 199 Total Fat 10g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 7g Cholesterol 0mg Sodium 14mg Carbohydrates 24g Fiber 5g Sugar 9g Protein 6g
You can use fresh beetroots if you prefer and they just need to be boiled in water for about 10 minutes. Don’t throw away the boiling water after cooking beets as this contains nutrition and colour – perfect to add a bit of organic brightness to any recipe! Always peal raw beets very carefully as some dirt blended into dessert hummus can ruin it with a gritty texture.
The red velvet hummus isn’t quite as bright as I would have liked – it is more of a light beetroot colour! It could have been brighter using raw beets but the taste didn’t quite work for me as it was too earthy.
Even when commercial products use beetroots for the colour they’re often heavily concentrated and adjusted to get a bright pink and I wanted to use a pure easy ingredient here.
You’ll notice the red velvet is decorated with goji berries. This was just because I had some and had run out of cacao nibs for a garnish and didn’t want to use mint again.
Using the goji berries would have worked in the recipe to make it more fruity and a deeper red but I wanted to keep this sweet hummus recipe with easy to source ingredients. Although goji berries are now easy to find most food shops in the UK, that isn’t the same everywhere.
Red velvet was traditionally natural as cocoa used to be processed with a different agent. This made it react with baking soda and vinegar to give a natural red colour. Now since almost all cocoa is dutched the reaction does not take place so all red velvet comes from red dye.
Coconut sugar is used in this recipe just to give a bit of a variation in natural sweeteners. Use any that you like for this sweet hummus recipe.
Amount Per ServingCalories 65