Can you believe it? It’s our final post of hummus month for Vegan MoFo 2013 — and we still have so many ideas! Pizza hummus, gluten-free hummus bread bowls, pull-apart hummus bread, hummus without legumes / paleo hummus, maple garlic hummus, chocolate hummus, a rainbow of hümmi, and everything in between.
I have had such a blast collaborating with Ashley, and we’ve both enjoyed it so much that we’ve already started talking about “Sangria Month” and “Waffle Week” ideas for the blog!
This month we have come up with thirteen hummus recipes, fourteen if you count today’s recipe: Hummus Cupcakes!!!
Ashley created these cupcakes last night in a blaze of celebratory hummus glory! They use our Pumpkin Chai Hummus as the base for the icing, and chickpea flour as the base of the cupcakes. Oh my word.
Thanks to all of you for your support, comments, ideas, #hummuschat, and general fun throughout our month of hummus. We’ve had a blast, and learned a lot along the way. What a hummusy blast it’s been! Happy hummusing!
Pumpkin Chai Hummus Cupcakes
Adapted from Gluten-Free Chocolate Cupcakes Made with Garbanzo Bean Flour, Makes 24 cupcakes
- 2 3/4 c. chickpea (garbanzo bean) flour
- 1 c. coconut sugar
- 3/4 c. cocoa powder
- 1 1/2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. sea salt
- 2 Tbsp. ground chia seeds
- 6 Tbsp. water
- 2 tsp. vanilla extract
- 1/2 c. maple syrup
- 1/4 c. coconut oil
- 1/2 c. puréed pumpkin or winter squash
- 1 c. almond milk
- 1 c. boiling water
Preheat oven to 350F. Line a muffin tin with cupcake liners.
Mix together the ground chia with the 6 tbsp water and set aside for 10 minutes. This will form a gel.
Sift chickpea flour twice. This will help make the cupcakes lighter and airier.
In a large mixing bowl, combine the chickpea flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
Mix in the chia/water mixture, vanilla, maple syrup, coconut oil, pumpkin and almond milk. Add boiling water and mix until combined.
Fill the cupcake liners just up to halfway.
Bake at 350F for 25 minutes, or until the top bounces back when lightly touched.
Remove from oven and let cool in the pan for 5 minutes. Then move to a wire cooling rack to cool completely.
- 2 batches Pumpkin Chai Hummus
- 2-4 tbsp almond milk
Make a double batch of Pumpkin Chai Hummus (click here for the recipe). Once combined, add the almond milk one tablespoon at a time, until the frosting is your desired consistency.
Once the cupcakes have cooled, frost the cupcakes with hummus icing. Enjoy your hummuscakes!
Enjoying gluten-free baking, and want more? Registration for my online Gluten-Free (and Vegan!) Bread Baking Class is now open until October 8th, 2013.
The class features 4 gluten-free breads:
1) Chickpea Chapati (great for curries)
2) Multigrain Pita Bread (perfect for hummus and spreads)
3) Brown Rice & Buckwheat Sandwich Loaf (awesome for sandwiches)
4) Artisanal Quinoa & Millet Crusty Boule (great for dinner parties)
There are also dips and tips for working with gluten-free grains, as well as a whole lot of giggles.