I’ve partnered with Blue Diamond® as part of an Influencer Activation and all opinions expressed in my post are my own.
Do you get holiday recipe burn-out? You know, that blank spot in your head when you need to write up a dinner menu. Not only do you need to come up wth an entree, sides, and dessert, you also have to think of appetizers and light bites. I will admit, I occasionally find myself staring vacantly down a grocery aisle with no idea where to start. That’s where today’s recipe pairing comes to the rescue! I am pairing Blue Diamond Nut-Thins with a Hot Cocoa Dessert Hummus, so you can fill in one munching option on your holiday menu… all while helping Blue Diamond will be donating a portion of sales to Toys for Tots.
Every single holiday party that I host, the same thing happens. I will still be slaving away in the kitchen as guests arrive and two things always follow: First, they all want to stand in the kitchen, for the only purpose that I can think of is, to get in my way. Second, they want to immediately start munching. Before I know it, I am knocking into relatives left and right, all with their grubby fingers in my unfinished dishes. But this year, I have a plan… put out an irresistible dip that will keep everyone occupied and out of my hair. In walks Hot Cocoa Dessert Hummus and Blue Diamond Nut-Thins to save the day. Let’s jump to the recipe…
Hot Cocoa Dessert Hummus
Time: 10 min.; Serves: 6-8 paired with Blue Diamond Nut-Thins
- 15 ounce can of garbanzo beans
- 1/3 cup of maple syrup
- 1/4 cup of unsweetened cocoa powder
- 4 tablespoons of water
- 3 tablespoons of tahini
- 3 tablespoons of ultra mini marshmallows
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- Drain and rinse the garbanzo beans and then pour them into a blender.
- Add the tahini, maple syrup, water, and vanilla extract. Blend until thick and mostly smooth.
- Pour into a mixing bowl and add the cocoa powder. Mix thoroughly.
- Mix in the cinnamon and ground nutmeg until fully integrated. Then mix in the mini marshmallows. Plate, top with more mini marshmallows, and serve with Blue Diamond Nut-Thins. Enjoy!
One of the many reasons that I love this recipe is that it is super easy to make. But for educational purposes, let’s walk through it together. First you want to drain and rinse the 15 ounce can of garbanzo beans. Then pour them into a blender.
Add 3 tablespoons of tahini, 1/3 cup of maple syrup, 4 tablespoons of water, and 1/2 teaspoon of vanilla extract. Blend until thick and mostly smooth.
Pour the mixture into a mixing bowl and add 1/4 cup of cocoa powder. Mix thoroughly.
Mix in 1/2 teaspoon of cinnamon and 1/2 teaspoon of ground nutmeg until fully integrated. These spices will give it the old world hot cocoa flavor!
Then mix in 3 tablespoons of ultra mini marshmallows. You can also substitute this with 2 tablespoons of regular mini marshmallows.
Plate and top with more marshmallows. At this point the Hot Cocoa Dessert Hummus is ready to be paired with a great cracker. I highly recommend Blue Diamond Nut-Thins. They are a sturdy snack that is perfect for dipping into a hearty dessert hummus. They also happen to be gluten-free, so you don’t have to worry about keeping track of your guests’ dietary restrictions. Nut-Thins also come in a variety of flavors, like the Pecan Nut-Thins I added to the mix, and are easily found at your local Walmart.
But best of all, Blue Diamond Nut-Thins will be donating a portion of sales to Toys for Tots, so you can eat well while also supporting a wonderful cause.
So there you have it! A distracting and irresistible snack to keep holiday guests out of the kitchen. Make sure to pick up Blue Diamond Nut-Thins at Walmart and help support their work with Toys for Tots. Happy Thanksgiving!