Random, but I was thinking... why don't they make SAVORY pop tarts???
pancakerunner
Posts: 6,137 Member
pizza pop tarts would actually be pretty good
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Replies
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Because Hot Pockets already exist.7
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i think they call those hot pockets or pizza rolls LOL0
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I don't disagree often but had to @Suzysunshine99, that green ranch dressing poptart....just ewww.
I used to like the cinnamon sugar ones. But don't buy them anymore. Things I like disappear like magic.
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Haha, sorry guys, the ranch pop tarts aren’t real, just an internet joke. Just trying to prove why savory pop tarts are a bad idea.
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Phew, some things are just meant to be. Poptarts should always be sweet, hummus should always be savory. I know they make chocolate hummus but not very open to trying it.1
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Phew, some things are just meant to be. Poptarts should always be sweet, hummus should always be savory. I know they make chocolate hummus but not very open to trying it.
Pumpkin spice "hummus" is a thing too. Some things just get carried away..
I'll go so far as to admit that chocolate and tahini are a delicious combo (chocolate tahini brownies *swoon*), so it might be ok in hummus, but...
I think it needs to drop the "hummus" label at that point and just be called a dip.2 -
Tbh I've tried the chocolate hummus, it really isn't bad. I don't buy it regularly or anything, but it was on sale at the grocery once so I got it just to see what it's like. I dipped pretzels in it, it was good.
If you're trying to imagine how it tastes, first imagine hummus without garlic in it, I think that might be what's throwing you off. Obviously they don't put garlic in the chocolate hummus, LOL.1 -
On the chocolate hummus...don't people make black bean brownies?
I thought savory pop tarts sound good. Hummus in them is one idea. What about a peanut sauce with vegetables? Or a cheese/spinach one? Don't they already make cream cheese poptarts? If not, they should.
Except they'd have to be refrigerated, probably. There must be some logistical reason.0 -
Chickpeas are really neutral, and I've used them in smoothies for protein at times (white beans tend to be smoother, and silky tofu even better), so I can see them going fine with chocolate. I haven't tried tahini with anything sweet, but I also put sesame seeds in smoothies often enough, and there's no reason it wouldn't go as well as any other nut or seed butter. The issue is olive oil (if used) and of course garlic and the various spices. It makes more sense if you think through that they wouldn't be used, but they make it hummus to me, and are what makes hummus delicious (esp the garlic).
My resistance to chocolate hummus is more just because it would serve no point for me -- I dip veg in hummus (or on rare occasion bread) or eat it with other savory food and chocolate hummus wouldn't work for that. Even if I think of dipping fruit, the texture seems off for that.
I don't like pop tarts (I assume, I didn't like them as a kid), but savory seems workable -- anything that would work in a steamed bun or empanada or any other hand pie should work okay. Just don't frost it!0 -
cmriverside wrote: »On the chocolate hummus...don't people make black bean brownies?
I thought savory pop tarts sound good. Hummus in them is one idea. What about a peanut sauce with vegetables? Or a cheese/spinach one? Don't they already make cream cheese poptarts? If not, they should.
Except they'd have to be refrigerated, probably. There must be some logistical reason.
Yeah, I think you hit on the biggest hurdle. Most savory flavors people are suggesting would require refrigeration/freezer. I’m betting the Pop Tart supply pipeline is not set up for that.0 -
SuzySunshine99 wrote: »cmriverside wrote: »On the chocolate hummus...don't people make black bean brownies?
I thought savory pop tarts sound good. Hummus in them is one idea. What about a peanut sauce with vegetables? Or a cheese/spinach one? Don't they already make cream cheese poptarts? If not, they should.
Except they'd have to be refrigerated, probably. There must be some logistical reason.
Yeah, I think you hit on the biggest hurdle. Most savory flavors people are suggesting would require refrigeration/freezer. I’m betting the Pop Tart supply pipeline is not set up for that.
Seeing as how the whole world collapsed when we switched from using industrial-sized toilet paper rolls to home-sized toilet paper rolls, I'm not really confident we're up to tackle that big of a hurdle.0 -
Ok, you piqued my interest adding pretzels and chocolate hummus together. Is there any way to add peanut butter with that?
I've had black bean brownies but you'd never know that was an ingredient. They're so rich and yummy!1 -
cmriverside wrote: »On the chocolate hummus...don't people make black bean brownies?
I thought savory pop tarts sound good. Hummus in them is one idea. What about a peanut sauce with vegetables? Or a cheese/spinach one? Don't they already make cream cheese poptarts? If not, they should.
Except they'd have to be refrigerated, probably. There must be some logistical reason.
I do! The texture is different (more gooey) than regular brownies, but they are quite good.
https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/1 -
Chickpeas are really neutral, and I've used them in smoothies for protein at times (white beans tend to be smoother, and silky tofu even better), so I can see them going fine with chocolate. I haven't tried tahini with anything sweet, but I also put sesame seeds in smoothies often enough, and there's no reason it wouldn't go as well as any other nut or seed butter. The issue is olive oil (if used) and of course garlic and the various spices. It makes more sense if you think through that they wouldn't be used, but they make it hummus to me, and are what makes hummus delicious (esp the garlic).
My resistance to chocolate hummus is more just because it would serve no point for me -- I dip veg in hummus (or on rare occasion bread) or eat it with other savory food and chocolate hummus wouldn't work for that. Even if I think of dipping fruit, the texture seems off for that.
I don't like pop tarts (I assume, I didn't like them as a kid), but savory seems workable -- anything that would work in a steamed bun or empanada or any other hand pie should work okay. Just don't frost it!
I made a "cookie dough dip" with chickpeas one time. It wasn't a raging success, but it wasn't because the chickpeas were too savory. That part worked out just fine.1 -
I could imagine it working if it was like a cheez it tasting crust that toasts up but not sure what the filling would be. Maybe like pepperoni style meat and fake cheese that doesn't have to be kept cold? LOL Kind of sounds gross when I imagine it now though.0
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Ok, you piqued my interest adding pretzels and chocolate hummus together. Is there any way to add peanut butter with that?
I've had black bean brownies but you'd never know that was an ingredient. They're so rich and yummy!
I had chocolate chickpea butter and it was delicious. It had the texture of peanut butter because it had some added sesame seed butter. Not a fan of the texture of hummus though. I would rather use chocolate nut butter.1 -
Meat pasties. A UP thing (Upper Peninsula Michigan). Sort-of chubby savory pop tarts.0
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SuzySunshine99 wrote: »Because Hot Pockets already exist.
Pillsbury Toaster Scrambles too...........3
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