If you haven’t heard of the Improv Challenge, basically a theme is given, which is two assigned ingredients, then it is up to the participating bloggers to let the creative juices flow, and see what they can come up with. Then on the third Thursday of the month, we will all publish our new recipes based on the theme. I had such a fun time making last month’s Potato Goat Cheese Gratin and checking out all of the other Potatoes & Cheese entries that I had to join in again. If you are have a blog and would like to join us, click on the picture to the below to learn more.
So back to that classic combination. I actually wasn’t one of those kids who ate PB&J all the time. I think my insane passion for peanut butter actually came on fairly recently. And of course, since I had to cut down on “normal” (meaning not gluten-free) bread, I crave a PB&J on whole wheat bread pretty much on a daily basis. So, since I am guessing a lot of the Improv entries will include some sort of sandwich or baked good, I thought I would cater to my gluten-free, and even vegan, crowd. (Vegans, you can ignore that glass of milk in the photos. Or pretend it is almond milk.)
I’ve seen a bunch of recipes for “cookie dough dip” or “dessert hummus” and I thought that would be a great inspiration for this recipe. This uses some basic pantry ingredients, and tastes just like peanut butter cookie dough, without the risks that come with eating raw cookie dough (not that I have ever done that myself). Add a little jelly or jam or preserves on top for some sweetness to balance the salty peanutty-ness, and you have all of the yumminess of a classic combo, but with a new twist. I used Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves, because I love my PB&J with strawberry “J” and I wanted a little bit of chunkiness that I got from using preserves instead of jelly. But you can use whatever is your favorite. Then dip some apple slices or carrot sticks, or smear it on some crackers, rice cakes, pitas, bananas. Add a glass of milk, and revisit your favorite childhood sammie memories.
Speaking of childhood, this is a tasty, healthy, and fun recipe for kids, too. The Bug loved it for snack on some apples, and on a sammie for lunch! In fact, a minute after I took the picture of him eating the sandwich, he proceeded to take the bread off, and eat the PB&J hummus. For my kid to eat anything in lieu of bread, you know it must be good.
Oh, and then he ate his veggies – after I put ketchup on them. Ugh!
Please check out the links at the bottom of this post to see some of the other entries in this month’s Challenge.
What was your favorite lunch as a kid? What do your kids love?
- 1 15 oz. can of chickpeas, preferably low sodium, rinsed and drained
- ½ c peanut butter (I use natural peanut butter)
- 1 T honey (or agave nectar or brown rice syrup for a vegan option)
- 2-4 T almond milk (which is what I used) or regular milk
- 2 T of your favorite jam, jelly, or preserves (I used Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves)
- Carrots, apples, crackers, rice cakes, etc. for dipping and spreading
- Place the chickpeas peanut butter, and honey in the bowl of a small food processor or blender. Pulse a few times to start to chop up and combine the ingredients.
- Add 2 T of your desired milk, and continue to puree until smooth and blended, adding more milk, if necessary, to achieve your desired consistency.
- Place the “cookie dough/hummus” in a bowl, top with the jam, jelly, or preserves, and swirl it in a bit with a knife.
- Dip, smear, spread, or spoon to your heart’s content.