I’m aware that many of ya’ll out there are big big fans of beans! Me too (despite not being a veg, I have found myself to be a HUUUUUGE bean lover)
With the growing controversy over soybeans, I’ve begun to experiment with other bean alternatives. Funny thing is, I didn’t realize that there was SO MUCH “beanage” simply from my regular (mostly Asian) diet!
For example, fermented soy beans have long been used by Chinese people to make sauces!
The Black Bean Garlic Sauce
Found in your local Asian grocer, this sauce is fantastic for stir-frying into seafood because of it’s pungent, salty, slightly spicy flavor. You don’t need to use more than 1 tablespoon to cook up a whole batch of Chinese eggplant!
This is black bean garlic lobster – a very traditional Cantonese seafood dish. My bf made this incredible homemade meal simply with the sauce, garlic, and spring onion. OMG…yumm…
You can read more about the sauce and how else you can use fermented soybean sauce on Wikipedia! (Surprise!)
Mung Bean Sprouts (aka Green beans)
The most under-appreciated bean in America! Mung Bean sprouts are sprouted green beans, and can found in all sorts of Asian cuisines. Click here to learn all about it. I love cellophane noodles made out of bean because it’s light, chewy, and pretty!
The sprouts themselves are so delicious stir-fried with garlic, simply raw, and incorporated into soup.
Most Chinese soups are broth-based, and this pork bone, tofu, tomato, and bean sprout soup is a family favorite!
I challenge you to make a dish with bean sprouts. muhahahha
Red bean(aka Adzuki Beans)
I found a new yummy ice-cream bar at the Korean grocery store Hmart the other day. These Red Bean bars come in a bag of 10 bars and they were on sale for $1! Check out the red beans studded throughout the stick. YUM!
Flavor: Milky, sweet, and definitely peanuty! It’s actually a lot less beany than some of the other bars I’ve tried. If you like coconut milk and a little bit of peanut butter flavor in your posicles, this is a GREAT one for you!
Ingredients: Milk, Red Bean, Sugar, Malt syrup, Cocoa Powder, Peanut, Corn starch, Vanilla, Salt, Cellulose Gum, Carrageenan
Only 95 calories per popsicle!! I think it’s a great deal. 😛
I was incredibly fortunate to receive a box of samples from Fed by Chuck & Co.s line of “Crazy Camel Dessert Hummus.”
When I first heard of such a product, my first thought was, “Ooh. Kinda freaky. interesting!” Who ever thought of making hummus sweet? And wouldn’t it be really BEANY?? Let’s find out!
A couple stats: All the hummus is gluten free, vegan, dairy free, and made of only a handful of ingredients.
There is NO tahini in any of the products, which I find eliminates the beany, savory flavor. This results in a hummus that has only 1/2 the fat of regular hummus. They come in 6 flavors:
- Chocolate Mousse – INGREDIENTS: Chickpeas, Evaporated Cane Juice, Cocoa, Safflower Oil
- Peanut Butter – Chickpeas, Evaporated Cane Juice, Peanut Butter, Safflower Oil, Peanut Extract
- Maple Walnut – Chickpeas, Evaporated Cane Juice, Walnuts, Safflower Oil, Maple Extract, Walnut Extract
- Pumpkin Pie – Chickpeas, Evaporated Cane Juice, Pumpkin (canned, w/o salt), Molasses, Safflower Oil, Spiced (Pumpkin Pie Spice)
- Toasted Almond – Chickpeas, Evaporated Cane Juice, Almonds, Safflower Oil, Almond Extract
- Caramel Apple – Chickpeas, Evaporated Cane Juice, Dried Apples, Safflower Oil, Caramel Extract, Apple extract
The calories per serving (2 tbs) is 60 calories, except the PB flavor, which has 70.
Let’s start with my favorite – Maple Walnut
Flavor: This hummus has a really strong maple flavor thanks to the maple extract, which adds a ton of flavor. It is definitely the sweetest of all the flavors as most of the others have some sort of tartness, which cuts into the sweetness of the cane juice. You get a very subtle nuttiness from the walnut,along with small specks of walnut scattered throughout. NO chickpea flavor. (Phew)
Serving suggestions: I used mine on mini waffles as a replacement for maple syrup! It boosts the protein count AND acts as a sweetener. I also added a dab of vanilla yogurt over the top to make it more moist!
Definitely required pairing with something else with less sweetness, otherwise you’ll be overwhelmed with sweetness!
Next up, Toasted Almond Hummus
Flavor: This hummus has an overwhelming almond aroma. There were tiny bits of almond inside the mix and had an overall thick and nutty consistency. It wasn’t as smooth or moist as the maple walnut flavor, but did have a strong almond flavor. There was also a little bit of tartness that I didn’t expext. This flavor tasted so rich and sweet that it would be hard to overdo it.
Serving Suggestion: The crazy camel suggests the toasted almond + red grapes = tastes like maraschino cherry.
Then, the Caramel Apple Hummus
Flavor: It was tart and sweet at the same time. Definitely didn’t get too much apple flavor, but I did taste the bolder flavors of the caramel. To be honest it was kind of strange for me to imagine the thick gooey consistency of caramel, and then dipping a cracker into a nubbly, bean-textured dip.
Serving Suggestion: Dip apple slices in’em of course!
Then, the Peanut Butter Hummus
Flavor: A not-as sticky, not as fragrant peanut butter. Really. For me, this is just enough peanut flavor by itself. I think this hummus would be fantastic for the person who overdoes their PB (or would like to)! It’s got the flavor, but less fat and calories than regular PB. I’d definitely use it on toast and waffles and even on apple slices!
That leaves me with the chocolate mousse and the pumpkin flavor. Unfortunately, the pumpkin flavor ERUPTED while shipping and had gone sour in the box (ew). The chocolate flavor I’m planning to bring to a blogger potluck in a few weeks…so you’re just gonna have to be patient! 🙂
I hope I’ve offered some alternative ways to eat your beans! The idea is to think out of the box! You don’t need to eat the conventional soybeans and tofu ALL the time! What other crazy bean concoctions have you had recently??
Hahaha! LOVE you girl! And your crazy beans! That dessert hummus is rocking my socks! both of them!
And I ADORE red bean ice-cream! I don’t like ice cream very much, but green tea and ice-cream? YES PLEASE!
Well, in Korea…we have that fermented soy bean stew…it’s REALLY stinky..once this Korean girl made that stew in Paris…and the neighbors called the police thinking there was a decomposing body! Seriously!
I just had black beans in my dinner- does taht count!? hehe Once at a japanese restaurant we were given a trio of ice creams at the end of the meal. One was white, one was green and one was a brownish purple. We enjoyed them all, but found out at the end the brownish one was bean!! I was so shocked!
Check your gmail account for all the potluck info!
Red bean bars? Now that is a new one to me!
Is that a Dr. Kracker I see dipped in that hummus? It sounds like good stuff, I will definitely look into it, thanks!
Dessert hummus sounds so interesting?! Not sure if I would like it or not? I probably would though, because I kind of like everything…
Oh my gosh, dessert hummus?? That sounds ah-mazing! I think I’d love the Maple Nut. Yum!
those dessert hummus flavors sound so cool!!! i love hummus AND dessert, so how can you go wrong?!?
LOVE, love, love that black bean sauce with garlic 🙂 It makes everything taste amazing! I can’t believe your bf made you that lobster, wow! Heavenly.
I love love all kinds of beans…I’d eat them everyday if they don’t bloat me too much.
do you like soy bean sprouts? I like them even more than mung bean sprouts.
hummus for desserts? sounds a novelty!!! wish I could try them too! 😀
Gosh, all that hummus would make my head spin–yum!!
And I love beans too, since I am a veg, it’s a great source of nutrients I may be missing!! I throw chili beans in steamed veggies and it gives em’ a little oomph!
Red Bean Bars?? oh my gosh!! That sounds like a joke, but I bet they are actually really good. I love the idea of “Dessert” hummus too, so basically not savory, but more sweet. I’ve never seen that before and I’d love to try it! I’m a huge bean fan, but I usually just buy black beans (mainly because beans make my IBS act up so I don’t eat a wide variety). I do a lot of bean burritos, bean taco salads, and just beans plain! I also add them to my burgers to add bulk 🙂
red beansssss! yummmm! gah, we need to visit each other so we can go out to eat. we love all the same food. put me in the mood for some red bean mochi 🙂
Mm, I’ve only had red beans a few times on fro-yo, but it was such a gooood combination! (And I like them as filling in moon cakes!)
I NEED to get my hands on that dessert hummus! That way I can justify eating hummus around the clock 😉
I love beans! Black bean sauce has been a family favourite for as long as I can remember. Yellow bean sauce rocks too! My current favourite bean dish is kidney beans in a curry sauce (on a wrap with spinach and laughing cow cheese- slight wrap obsession going on here!)
That hummus sounds incredible!
Whoa dessert hummus is definitely craaazy, but sounds delicious!
I love all the other bean things that you posted too–black bean sauce (yum!), bean sprouts (good and good for you), and adzuki bean ice cream (I grew up on these!). Very cute post, girlie!
I’ve had so many crazy bean concoctions. I cooked up a huge batch of adzuki beans and just stuck them in everything from “meat” loaf to omelette. Delish!
I’m a big fan of my mango-coconut curried hummus that I created last week. Sweet hummus?! Delish.
I liked red bean shaved ice. Also tofu pudding with red beans.
I love black bean garlic sauce – a little bit definitely goes a long way with eggplant.
beans beans the magical fruit the more you eat the more you…. sorry, couldn’t help myself 😉
Ummm, can I please have some of that dessert hummus……now?!! The maple walnut or pumpkin pie flavor sound divineeeee.
And yes!! I had several rush crushes….and my sorority got most of them!! 🙂 Sooo happy!
Such neat foods! Red bean ice cream sounds intriguing! And dessert hummus??? OMG, I love all hummus, but never even thought of dessert hummus – genious!
Wow – sweet hummus! Who knew?!
I made pinto bean burgers last night – not as good as a sirloin burger, but not too bad either!
Loving all the bean actual 🙂
In all honesty, peanut butter hummus sounds a bit odd! Haha!
Hmmm…dessert hummus you say? I do have a few chickpeas leftover in my fridge, perhaps I should whip them up with some other ingredients and see what happens? 😉
Dessert hummus definitely sounds interesting! I made a mexican tostada with nonfat refried beans for dinner last night, yum!
your bean sprout soup looks yummy!!
Hey Michelle, I just fwded the info. again to both your gmail accounts I had! Hope that works this time!!
Hi all, I am only in a small number of stores for now. Just getting going really. I am selling online as well. desserthummus.com Contact me with any concerns firstname.lastname@example.org Be well, Chuck PS Starting Sept. 1 to the end of the month I am putting a free bonus tub in with every on line order.
Dessert hummus??? Weird, but probably good nonetheless. I have no weird bean concoction to share. However, I can impart some randome useless bean knowlege to you. There are two sugars in beans (raffinose and stachyose) that we are unable to digest, but the microbe friends in our guts love them and produce a lot of CO2 from them which of course creates gas. Beans truly are the magical fruit… 😀
dessert hummus?? um… how cool! And weird! I really want to find it and try it 😮
Dessert hummus?! It sounds so strange, but I would like to try it some day!
I’m definitely a huge bean fan. Chickpeas and black beans are my fave.
I’ve never heard of dessert hummus! Uh-oh…sounds kinda dangerous with my hummus addiction. 🙂
those dessert hummus flavors look AMAZING. seriously – why haven’t more people thought about that? i want to try them ALL!
i lurve beans too. beans, beans the magical fruit…
hope you are doing well – much love!
So many INTERESTING and delicious foods in this post!!! Dessert hummus sounds really cool, and adzuki beans are so common in my house!!! GOTTA LOVE THE ASIAN FOOD AND BEAN SPROUTS.
I love you!!!!!
I love this post! I’m going to get that garlic bean paste. And dessert hummus?!
I love steamed bean buns. I guess they’re not that weird, but I’ve been craving them recently!
Fun and interesting post! I love eggplant, and the black bean garlic sauce sounds like the perfect accompaniment. The dish your boyfriend made looks incredible! He’s a keeper ;).
I also received a package of the dessert hummus, and am totally hooked! The maple walnut is my favorite as well… though the peanut butter is a close runner-up.
I’m so amused and intrigued by the dessert hummus concept. Thanks for doing such a thorough post. I really like the idea, and I can see how it might not taste TOOO beany with the right stuff added in. Very cool!!
woah!! what crazy sounding hummus.. i think i want to try it!! haha
i love red bean cakes 🙂 SO good!!
Oh I totally have that black bean garlic sauce and it is amazing! I always go overboard though because it is SO salty. I love it with tofu. Have you had dessert tofu? I am not a fan. You’d think it’d be good though. Haha. I am down to eat anything red azuki bean flavored!
How about bean brownies?
1, 15 oz can black beans, drained and rinsed
1/2 cup agave syrup
1/2 cup self-rising flour
1/2 cup egg whites
1/4 cup unsweetened cocoa
2 tbsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate chips
In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8×8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
6 oz fat-free cream cheese
1/4 cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate chips, melted.
Preheat oven to 350. Lightly spray a 8×8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes.