The Spruce Eats / Abby Mercer
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 University of Delaware | 2018-05-10 15:22:41 |  198 Views |
Snickerdoodle Hummus
A few years ago I went through a serious black bean brownie phase. While the idea of beans in a dessert recipe initially made me wary I quickly discovered that this versatile combination actually tastes a lot better than it sounds.
That’s not surprising since beans and sugar have long been a popular combination. After all don’t the best baked bean recipes always feature copious amounts of brown sugar and molasses? Legume-based desserts exist in Mexican Dominican Chinese Indian and Japanese cuisines to name a few. Sweetened beans also play a prominent role in frozen treats including bingsu in Korea halo-halo in the Philippines and shaved ice in Hawaii.
Today beans even play a role in fine French pastry. For example in pastry school we learned that aquafaba (the liquid in a can of chickpeas) is a great substitute for egg whites in vegan meringues and macarons.
