What’s better than a football game on a cool, crisp Fall day? Guiltless brownies at your tailgate party, of course! As a Recipe Redux member, I am entering a recipe contest sponsored by Sabra Dipping Co., LLC and am eligible to win prizes. I received coupons for free product used in testing this recipe but was not compensated for my time.
Dessert isn’t necessarily the first thing that comes to my mind when planning tailgating fare, nor are brownies when brainstorming unique hummus recipes. But what better way to “health-up” a traditional treat than to add the fiber, protein, iron and B-vitamins that you get from chickpeas, the hummus bean? Hummus boosts fiber intake, especially when paired with veggies or whole grains, which is why I also used mashed sweet potato to reduce the amount of sugar of traditional brownies .
The fact that you can’t even taste the Classic hummus in the brownies allows for trying even more Sabra hummus flavors to dip your veggies. This makes eating two heaping spoonfuls (#Twospoonfuls) of hummus a day or, the amount recommended to meet your bean requirements for the week, a delicious breeze. Research shows that diets with increased bean consumption are associated with reduced risk of chronic diseases like heart disease, diabetes and obesity. The amazing array of Sabra hummus flavors makes achieving that goal incredibly easy.
Regardless whether your team wins or loses, there will at least be smiles at your tailgate party!
Added bonus: This recipe is gluten free.
- 1/2 cup Sabra Classic Hummus
- 1/2 cup mashed, cooked sweet potato
- 1/3 cup Pure Maple syrup
- 1/3 cup Canola, Safflower or Sunflower oil
- 2 T. pure vanilla extract
- 2/3 cup sugar (I used organic Demara sugar)
- 2/3 c. Old Fashioned Oats
- 1/2 cup gluten free flour (I used Bob's Red Mill gluten free baking flour)
- 2/3 cup Cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chocolate chips or carob chips
- 1/2 cup walnuts, chopped (optional)
- 2-3 Tablespoons Powdered sugar (optional)
- Wash and bake or microwave 1 medium sweet potato until softened. Cool and scoop out flesh, discarding skin, mash until smooth. (May be done in advance).
- Preheat oven to 350 degrees. Grease an 8" x 8" or 9" x 9" inch pan.
- In a food processor, pulse the oats into a grainy powder.
- In a large bowl, combine the hummus, mashed sweet potato, maple syrup, vanilla, sugar and oil. Whisk or beat until smooth.
- In a medium bowl, mix the pulsed oats, flour, baking soda, salt and cocoa until well combined.
- Fold the dry ingredients into the wet, stirring just until combined.
- Stir in the chocolate chips and walnuts.
- Spread into prepared pan.
- Bake for 30 minutes in 9x9, 35 minutes in 8x8.
- When cool, lightly sift powdered sugar over pan before cutting.