This post is sponsored by BabbleBoxx.com on behalf of Tribe Hummus
If you think about it, dessert hummus isn’t such an outrageous concept. If you’ve had a slice of navy bean pie, Chinese moon cakes, or Japanese daifukumochi, you’re already there. Sweetened legumes puréed and used as dessert fillings have been around for decades. Maybe you just didn’t realize it!
Part of the new way I eat now is making smart food swaps whenever I can. Greek yogurt instead of mayo, stevia instead of sugar, jackfruit instead of meat. I’ll still polish off a whole bag of potato chips by myself and I’ll eat your arm too if you try to interfere.
That’s why I happily agreed to try Tribe’s line of dessert hummus. I’ve been a fan of Tribe for years. I used to make hummus from dried chickpeas, but that would take 2 days from start to finish. Who’s got that kind of time? I don’t. Plus, Tribe makes so many different flavors that it’s now a matter of convenience.
There are 5 sweet Tribe hummus flavors–Sea Salt Caramel, Cake Batter, Pea No-Nut Butter, Vanilla Bean and Dark Chocolate. I easily liked all of them since I’m familiar with the flavor profile already (I’m eating a tub of Pea No-Nut Butter by itself as I write this) but my fave is the Dark Chocolate because of how versatile it is. You can spread it on toast in the morning, serve as a fruit dip for strawberries as an appetizer or snack, or go all out and try subbing it in your s’mores. It’s already so smooth, no more waiting for chocolate bars to melt!
A super creamy 2-tablespoon serving of Tribe’s Dark Chocolate Hummus (made with chickpeas and cocoa )has only 5 grams of sugar, no dairy or artificial preservatives, and is non-GMO Project verified, vegan, gluten-free, and kosher too. That means Dark Chocolate Hummus S’mores are a healthy alternative to the real thing, so you should do what I do and help yourself to a second one. And a third. Just eat the whole tub.
You can find Tribe’s line of dessert hummus at your local grocery store like Giant and Safeway. Tell us what flavors you’d try below!
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.