CREAMY AND DELICIOUS CHOCOLATE HUMMUS
Today, we're making Chocolate Hummus! It's a creative twist on the classic hummus, combining the rich and comforting tastes of chocolate and peanut butter with chickpeas's healthy and wholesome aspects.
Ingredients
- 1 can chickpeas (15-oz. can chickpeas, no salt added, don’t drain it) *
- 1/3 cup peanut butter (unsalted natural, creamy consistency)
- ¼ cup unsweetened cacao powder
- 1/3 cup pure maple syrup (plus a little extra for topping, optional) **
- 1 tsp vanilla extract
- 4 Tbsp plant-based milk
- ¼ tsp sea salt
Instructions
- Put the content of the chickpeas can (undrained chickpeas) in a medium-sized heatproof mixing bowl. Microwave for 4-5 minutes until they are soft***. Then, strain the chickpeas from their liquid and save the aquafaba for another recipe.
- Add the drained chickpeas, unsalted natural peanut butter, unsweetened cacao powder, maple syrup, vanilla extract, plant-based milk, and salt to a food processor or high-powdered blender. Process until smooth, scraping down sides as needed.
- Try the chocolate hummus, and adjust the sweetness by adding more maple syrup or the consistency by adding 1 tbsp of cold water at a time and processing again.
- Transfer your hummus to a plate or bowl. Drizzle of maple syrup or add some chocolate chips (optional), serve with your favorite fresh fruits, and enjoy your healthy and delicious sweet treat!
Notes
- * You can also use 1 ½ cups of cooked dry chickpeas; try to cook the portion of them you will use in this recipe until they get very soft.
- ** You can also use 6-8 Medjool dates, soaked for 15 minutes in hot water and pitted—or date syrup.
- *** I recently learned this genius trick from the Minimalist Baker! Use a bowl with about 2 inches of room at the top to avoid spilling over. You can cook them in the same way in a saucepan for 5-10 minutes.
- Peanut butter: You can also use almond butter. Tahini is a nut-free option, or you can leave this ingredient out for a less creamy but still yummy hummus.
- Add extra plant-based milk or ice-cold water to adjust the consistency to your liking. To help with the smoothness, add some ice cubes to the mixture and process the ingredients.
- Blend the mixture for a few minutes to achieve an ultra-smooth and creamy texture in your hummus.
- You can store the leftovers in the fridge for 4-5 days.
- The recipe was adapted from the Eat to Live Quick and Easy Cookbook.