dessert hummus, your advice?

panfusine, you are a world of knowledge!! I must read the book you mentioned w/ regards to dulce de leche. But pan, i also want to ask about your use of the term 'dairy', as BUTTER is very much a dairy product. Yes? And isn't ghee, in fact, in almost every Indian dessert you can think of?

We've made this before, and been very happy with it: http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
It's a good approximation of the flavor of cookie dough, with no eggs to worry anyone.

Thanks carlito and lebecfin for cookie dough & adzuki beans recommendations. I''ll keep them in mind for next sweet bean paste explorations.

nancy, India, Japan and China and Asian countries in general- are great with sweetened beans/dal of all kinds in desserts and sweet drinks. Such a strange world for Americans but I wish that weren't so! (If you want to REALLY get your eyebrows raised, check out the milions of cold freshly pre-made drinks in Vietnamese/Cambodian markets that are sugar syrup based with all kinds of beans, coconut threads, taro, fruits, seeds, seaweed , you name it!!) Adzuki beans, cooked down with water and then sugar added, makes Ahn (Adzuki bean paste) Readily found in cans, presweetened, or clear refrigerated pouches. It is used as a filling for mochi and rice cakes and sweet buns and tons of things. Cooked and pureed/mashed Adzuki beans have a smooth texture, not gritty or mealy.I guess i might compare their taste with kidney beans.

I saw that recipe you tried (there but for the grace of G.... go I) but I am not a fan of chickpeas so i didn't go there. The concept of the recipe struck me as kind of halvah-like, but then I realized halvah doesn't have chickpeas in it!) I say chuck it and start over with anything BUT chickpeas!! BTW, the powder that Panfusine is telling about-- the Japanese make a version of the very same thing but made with toasted soybeans. It is called Kinaku and is oten used as, for instance, a coating on mochi that has been filled with Anh. Delish!

I have made a chickpea cookie dough type dip (using peanut butter not tahini, maple syrup and chocolate chips) It was pretty good. Soaking the chickpeas for an extra long time helped in consistency

My question is why you would want to make a dessert hummus in the first place. There are so many delicious things to choose from already.

A great starting material for a sweet hummus would be the 'dalia dal variant of garbanzo that is available in the Indian grocery stores. Its basically the brown chickpeas toasted until the meat turns into a soft dry consistency that can be easy powdered into a soft flour almost like corn starch. Toasting it before hand adds a lovely nutty flavor, thenyou could add your sweetening agents (molasses and similar syrups pair well with it), and perhaps some fresh coconut and pistachio oil drizzled in.
Here's a link for what the dalia dal looks like
https://food52.com/recipes/12855-gluten-free-chickpea-flour-fudge-maa-ladoo

I wonder if using red beans (adzuki) or red bean paste in place of chickpeas would work somehow....? Without the cream cheese..? Something to consider maybe...

Sorry to be so brutally honest, but even in theory it raises some red flags. I wonder if there is a way to de-hummus it somehow. Did you use the recipe that called for peanut butter? Perhaps adding more peanut butter will just make it taste more like peanut butter and save the day?

I think adding a strong flavor like cocoa powder to the party may be helpful. Maybe with some almond extract?