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Birthday Cake Hummus
Happy birthday to your taste buds! Turn hummus into a dessert-inspired treat with Garbanzos, vanilla wafers, vanilla icing, cream, and sprinkles. Top it all off with more rainbow sprinkles and serve with graham crackers and fresh strawberries.
- Prep Time
20 Mins
- Serves
3 Qts
INGREDIENTS
Hummus
- 12 cups Bush’s Best® Low Sodium Garbanzo Beans, Drained, Rinsed
- 9 oz. Vanilla Wafers
- 3 1/3 cups Vanilla Icing
- 3 cups Heavy Cream
- 3/4 cups Lemon Juice
- 2 Tbsp Tahini Paste
- 3/4 cups Vegetable Oil
- 2 Tbsp Kosher Salt
- 1½ cups Rainbow Sprinkles
Garnish
- 4 tsp Rainbow Sprinkles
Dippers
- 4 oz. Graham Crackers
- 6 oz. Strawberries, Fresh
INGREDIENTS
Hummus
- 12 cups Bush’s Best® Low Sodium Garbanzo Beans, Drained, Rinsed
- 9 oz. Vanilla Wafers
- 3 1/3 cups Vanilla Icing
- 3 cups Heavy Cream
- 3/4 cups Lemon Juice
- 2 Tbsp Tahini Paste
- 3/4 cups Vegetable Oil
- 2 Tbsp Kosher Salt
- 1½ cups Rainbow Sprinkles
Garnish
- 4 tsp Rainbow Sprinkles
Dippers
- 4 oz. Graham Crackers
- 6 oz. Strawberries, Fresh
DIRECTIONS
- Using a food processor, pulse vanilla wafers into crumbles. Add remaining ingredients except the rainbow sprinkles.
- Process on high for 1 minute. Stop to scrape the sides of the food processor bowl with a rubber spatula. Blend for another minute or until hummus is smooth and creamy.
- Transfer hummus to a mixing bowl and fold in the rainbow sprinkles. Cover and refrigerate until needed.
- For 1 portion, top 1/4 cup of hummus with 1/2 tsp of rainbow sprinkles. Serve with 1/2 oz. of graham crackers and 3/4 oz. of strawberries.
