The Hummus Shake
Did you know that hummus shakes are a thing? It seems that they’ve been around for a while, but I only just discovered them when reading about a restaurant in New York City that is going to start serving them.
I don’t live too far from New York City, but I’m not about to trek in just for a shake. So why not make one at home?
When you think about it, it makes sense to turn hummus into a shake. Hummus is made with chickpeas and tahini, which lend themselves nicely to a blended beverage. When I make shakes or smoothies, I like to use protein powder. In this hummus shake, I’ve used chickpeas for protein. They puree nice and smoothly in a blender. I often add a nut butter to my smoothies, too. Since tahini is ground sesame seeds, it makes a nice nut butter substitute.
I’ve made chocolate dessert hummus in the past, and it’s a thing of beauty. And because my motto is everything is better with chocolate, I’ve added raw cacao powder to my shake. If you don’t have cacao, cocoa powder will work just as well.
Making a hummus shake takes a little forethought because you have to freeze a few bananas first. If you’re feeling impatient and you want your shake now you throw a few ice cubes into your blender. If you’re not going to serve it right away, pour it into a jar or bottle with a lid and keep it in the fridge until you’re ready to
Sip your vegan Chocolate Hummus Shake while enjoying a great summer read on a hot afternoon, or enjoy it for dessert after a light meal.
Vegan Chocolate Hummus Shake
- 2 cups non-dairy milk
- 2 frozen bananas
- ½ cup cooked chickpeas
- ½ cup tahini
- ¼ cup cocoa or cacao powder
- ¼ cup maple syrup
- ¼ teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- cacao nibs and sesame seeds, for serving
Mix all of the ingredients together in a blender until smooth and creamy.
Top with cacao nibs and sesame seeds. Serve cold.
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