If you haven't gotten behind dessert hummus with the chocolate version, then vanilla bean hummus is here to convince you. A sweet spin on a classic dip, it is like an edible cake batter in texture and flavor, it is great with fruit, crackers and even spread on toast.
Jump to:
If you don't think beans can be dessert, you clearly haven't tried this chocolate hummus recipe which was my first introduction to hummus as dessert.
While I was a tad skeptical at first, it was love at first bite and it opened up a whole new perspective on classic hummus.
I started to wonder what other flavors could be turned into a sweet bean dip of sorts.
I started experimenting with swapping out the savory ingredients and swapping in sweet like those you would find in cookie dough, pumpkin pie, key lime tarts and vanilla cake.
This vanilla bean version is made with white beans (purely to make it look like a very vanilla dip to dessert hummus skeptics), two forms of a vanilla, a little sweetener and not much else.
It is rich, scrumptious and absolutely fabulous as a fruit dip, healthier alternative to frosting (try it as the filling for homemade oreos) or just by the spoonful (it tastes like cake batter!).
The Ingredients
- White Beans- I prefer to use homemade cooked and cooled dry white beans as they tend to have a less "beany" taste. You can use one can of boughten white beans instead but be sure to rinse them well and beware that they may end up with a bit of a more prominent bean taste. You could also use chickpeas instead but I like the lighter vanilla color that the dip has with white beans.
- Vanilla Beans- Using whole vanilla beans scraped from pods adds pure vanilla flavor. I tried using just extract to achieve the vanilla flavor I was going for but found it tasted a bit alcohol-ish from the amount.
- Vanilla Extract- A bit of extract amplifies the sweet vanilla flavor of the beans.
- Agave Nectar (or Syrup)- While I typically use maple syrup in dessert hummus, I prefer to use something with a more neutral taste in this vanilla version as the flavors like maple, honey and dates shine through too much. Alternatively you can use a granulated sweetener such as coconut, cane or white sugar.
- Cashew Butter- Macadamia butter is a great alternative. You could also use almond or peanut butter but I find their flavors to be a bit more distinct and to take away from the vanilla flavor a bit.
- Water- Add more or less depending on how thick you want the hummus to be.
- Fine Sea Salt- Just a pinch brings the flavors together. Table or kosher salt will also work.
The Method
1. Prepare the beans. Cook white beans from scratch (highly recommended) or drain a can of white beans. Rinse well and set aside.
2. Prepare the vanilla bean. Slice lengthwise along the vanilla bean and peel it open. Use a spoon to scrape out the vanilla beans and add them to the food processor.
3. Whip the vanilla mixture. Add everything except the white beans to the bowl of a food processor. Blend on high for one minute until combined and creamy.
4. Puree the beans. Like in this hummus without garlic recipe, add the beans last. Process for a minute.
Then, remove the lid and scrape down the edges.
Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add an additional 1 tablespoon of water after each step until it is how you like it.
5. Enjoy!
Leftovers and Storage
To Store: Store leftover vanilla hummus in an airtight container in the refrigerator for up to 4-5 days (if it lasts that long!).
To Freeze: Leftover hummus can also be frozen for up to 3 months. Thaw in the refrigerator and enjoy.
Make it Your Own
- Funfetti Hummus- After processing until smooth, add 1-2 tablespoons of sprinkles and process on low until just incorporated.
- Snickerdoodle Hummus- Add 1-2 teaspoons of cinnamon to taste.
Serving Ideas
There are so many tasty ways to enjoy Vanilla Hummus!
- Spread it on toast or make a sandwich with berries or jam.
- Use it as a healthier vanilla frosting on cake or homemade oreos.
- Use it as a dip for fresh fruit such as apples, bananas, strawberries, grapes, pears or pineapple. Or with pretzels, graham crackers or pitas.
- Eat it straight off a spoon...
- Or check out this list of ways to eat dessert hummus!
Tips and Notes
- Add the Beans Last- I find this makes the hummus turn out creamier and smoother and so I highly recommend following that order of addition for this recipe. (I do it for all of my hummus recipes. )
- No Food Processor? You can try making this recipe in a high speed blender. I would start with ¼ cup of water rather than 2 tablespoons to help the blender out.
LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>
And if you liked this recipe...
...you might also like:
Recipe Card
Vanilla Bean Hummus
Ingredients
- 1 and ½ cups white beans cooked, or 1 can* (very well rinsed)
- ¼ cup agave syrup or another sweetener of choice**
- ¼ cup cashew butter
- 1 pod vanilla beans
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the beans to the bowl of a food processor. Blend on high for one minute until combined and creamy.
- Add the beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it.
- Chill in the refrigerator until ready to serve.
Comments
No Comments