Hummus for Dessert

I love hummus, but I rarely eat it because of the garlic found in 99% of all hummus' ( I can't eat garlic, or tahini because because they both contain FODMAPs). Another reason I've been so adamant about not eating hummus, my entire life, is because of the bean factor (yes, beans contain FODMAPs too, surprise surprise! ). I used to take one bite of beans and have gas within thirty minutes, but lately I've been able to eat beans without the uncomfortable bloating and gas to follow (and without the use of Beano!). I'm not sure what to think of this. Is this a natural "side-effect" of having been on the low FODMAPs diet for over a year now? Should I be slowly adding these foods back into my diet to see if I can tolerate them? I've read some literature that says yes, which wasn't something I had ever considered. Now that I know I can tolerate beans a bit better, I wonder if I can also tolerate garlic, onions, pears, and apples. I think I'll take this one step at a time.....

Do you ever buy food hoping that since you bought it your significant other (or roommate) would eat it, despite not liking it? It sounds strange, but I bought a can of chickpeas hoping that I could add it to a dinner I made one night even though Nick hates chickpeas. Well, Nick soon assured me he wouldn't eat anything I made with chickpeas, so I decided not open the can. Then I remembered a recipe that Evan posted for Peanut Butter Chocolate Chip Dessert Hummus (garlic free!). I thought maybe if I made this and told Nick it was a "new high protein peanut butter vegetable dip", he would eat it (more on that to come).

Peanut Butter Chocolate Chip Dessert Hummus
(Adapted from The Wannabe Chef)
Makes ~ 2 cups

Ingredients

1 can chickpeas, drained well

1/4 cup dark molasses (**Evan used 1/4 cup + 2 T maple syrup**)

1/4 cup all natural peanut butter

1/2 T vanilla extract

1/4 cup dark chocolate chips (** Evan used milk, I believe **)

NOTE:  This is not low FODMAPs, but it's "lower" because it doesn't contain garlic or tahini!




Directions
1. Combine the chickpeas, molasses and peanut butter in a food processor. Puree for a little over one minute, or until the mixture is nice and creamy



**Evan suggested peeling the chickpeas for a creamier product, but I did not do this. If I make this again I will definitely peel them.**



2. Add the chocolate chips and mix until they are evenly dispersed.




3. Use this as dip for your favorite veggie, fruit, or crackers!




Nutrition Facts
Serving Size: 2 T

So, did Nick like this? He did, but he said, "the texture is too grainy". This is why I will definitely peel the skins the next time I make this! I ended up eating the entire batch by myself. I couldn't get enough. I ate it for a late night snack/dessert and I dipped celery, carrots and rice cakes. Delicious. And guess what? NO GAS or Beano!!

QUESTION: Do you like chickpeas? What's your favorite way to use chickpeas?