So Saturday morning I was sitting around waiting to get ready for my afternoon plans when I got a craving for something sweet, but not necessarily something chocolate-y (not chocolate? There must be something wrong with me). Black beans worked great as a base for a sweet chocolate dessert, why wouldn’t garbanzo for another flavor? I know others have used them for blondies and cookies, but I was feeling kinda lazy, so…no bake blender recipes for the win! I promise, there will be some more complicated recipes up soon. (Also, I couldn’t muster the courage to light the oven).
We have a gas stove/oven, and to use them you have to turn the nob to turn the gas on and then light the burner/oven with a match. The first time I baked my friends came over, and because I have a fear of fire I made Jenny light the oven. Only since I had never done it before I didn’t know that you have to light the match immediately after turning the gas on, or else it will build up and when you do finally light it you might have a mini explosion. (But we survived).
Thursday after school I went back to El Centro Historico with Jenny and Luiza. We took a taxi to La Plaza de la Independencia and then meandered around until we found ourselves in La Ronda. It’s so different on a Thursday afternoon than a Friday night, but beautiful nonetheless.
Friday Jenny and I went to a “party” with a friend of hers- can you call it a party if there are less than 15 people? Here it’s known as a caída (means falling if you translate it literally). Saturday some exchange students from Valle de Los Chillos (suburb of Quito) came into the city and we met up at Quicentro (my old stomping grounds).
Quito as seen from my classroom
For the recipe: I’ve only made this with peanut butter, but if you’re allergic, feel free to try using sunflower seed butter, almond butter, cashew butter, or whatever other nut/seed butter you can think of. If you don’t like peanut butter (who are you? I’ve only ever known one person who hated peanut butter, and she’s crazy. She’s also my sister), go ahead and try the substitutes (but know that these butters do not taste the same. I can tolerate almond and sunflower seed butter, but they’re not my first choice).
1 1/4 cup cooked chickpeas
1/4 cup +1-2 tbsp water (NOT from the chickpea can)
1/4 cup peanut butter
approx. 1 1/2 tsp vanilla extract
1/4 c packed brown sugar
If using canned chickpeas, drain and rinse, then measure and put into the blender with the water and blend until you have a smooth puree. Then add the remaining ingredients and blend!
What can you do with peanut butter mousse? Eat it by itself, use it as a frosting, or as a fruit dip. Any other ideas?