If you haven’t heard of dessert hummus yet, get ready for a treat!
Chickpeas lend themselves very well to sweet flavours. I’ve been making healthy cookie dough dip with chickpeas for ages but have just branched out into making other flavours.
They are super nutritious, containing a ton of fiber and protein. They help keep you feeling full while providing loads of manganese (84% of daily needs!) and folate (71% DV) along with phosphorus, iron, magnesium and more.
Raspberries have to be one of my favourite fruits. Lemons are a close second. I am a huge fan of tart flavours, even in my desserts. Raspberries are also high in fiber and 1 cup contains 53% of your daily recommended Vitamin C.
If you struggle to figure out healthy additions for your children’s lunches or you want to try something new in your own snack meal prep, then this raspberry lemon hummus recipe is a great choice.
(See my Pinterest Board for a ton of school lunch ideas!)
If you love the tart sweetness of raspberries, this snacky dip-dessert hummus is for you. It’s healthy and kid-friendly and a great addition to your meal prep or school lunches.
This dip takes literally 5 minutes to make and if you cook your chickpeas in the Instant Pot, you’ll have plenty to use up in this creamy sweet-tart dip.
We dipped it with fruit (bananas are particularly yummy), pita crisps, and lady fingers. Each were delicious!
I store my hummus in these pretty glass jars.
Give it a try and tell me what you think!
Luscious Raspberry Lemon Dessert Hummus
- 1 1/2 cups cooked chickpeas or canned
- 2 tbsp lemon juice half a lemon
- 3/4 cup raspberries fresh or frozen (thawed)
- 1/4 cup honey
- 1/8 tsp salt
- Place all ingredients in a food processor and blend until smooth