The mere thought of combining chickpeas and chocolate put my boyfriend in quite a state, but two hours later, he was joyfully dipping banana slices in my hummus, almost drooling with pleasure.
This recipe is an ideal dip for fruits and a perfect spread for morning toast. You could also serve it with dessert pita bread: brush the pita with olive oil, sprinkle it with cinnamon and sugar, and grill it in the oven.
Earlier today, I made myself a faux chocolate croissant by filling the inside of a croissant with this chocolate hummus recipe. It was divine!
- ServesYields about 2 cups
- Prep time10 min
- Cook time-
- FreezingFreezes well
- 1 1/2 cup canned chickpeas, drained and rinsed
- 1/3 cup cocoa powder
- 1/3 cup almond butter
Replacement optionsor other nut or soy butter of your choice
- 1/3 cup maple syrup
- 1/3 cup water
- Pinch of salt
- 2 teaspoons vanilla extract
- 7 oz milk chocolate, melted
Put all the ingredients into a food processor. Purée until smooth.
Serve on a slice of bread, with banana slices or mixed fruits.
Tips & tricks
Can be stored up to 7 days in the refrigerator.