Healthy with Jodi

Chocolate Peanut Butter Breakfast Hummus


    1 Cup Butter Beans

    1/2 Cup Full Fat Coconut Milk

    1 tsp Cinnamon 

    1 tsp Sea Salt

    1/2 Cup Chocolate Peanut Butter

    1/4 Cup Monk Fruit (or Stevia)

    Rinse and drain Butter beans if you aren’t cooking them yourself.  

    Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

    Drain off about 80% of water.

    Add all ingredients to Food Processor and blend well.  

    You can add more Coconut Milk if you want a thinner consistency. 

    *Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

    Sweet Cinnamon Pumpkin Hummus

      Vegan, Gluten Free

      Happily Serves 4-6


      1 Cup Pumpkin

      2 Cups Garbanzo Beans

      3 TBSP Coconut Oil

      4 oz Vanilla Almond Milk

      1/2 tsp Sea Salt

      1 tsp Cinnamon

      1 tsp All Spice 

      1 tsp Pumpkin Pie Spice

      1 tsp Maple extract

      1 tsp Stevia (or to taste)

      Soak Garbanzo beans.  If using canned, rinse well.

      Add all ingredients to the Food Processor blend until smooth.