Your probably thinking that I’ve lost my mind… I mean who in their right mind would eat chocolate hummus….but take my word for it…ITS AMAZING!!
You see last summer, we travelled to America where you can pretty much find anything, and that’s where i came across chocolate hummus for the first time…and I’ve never looked back.
This sweet, rich but wholesome dip is what dreams are made of and if my non sweet toothed husband can devour a tub…its definitely a winner.
So its all well and good buying it and bringing some home (and when i say some. I actually mean 5 tubs haha) but when they run out, what is a girl to do but try and recreate it at home and so i set about trying to find the best formula.
Hummus at the best of times is never easy to get a smooth store bought consistency and getting the right balance or chocolate and sweetness without it being too much was a challenge nut with great determination I soldiered on and came up with what I can only describe as pure heavenly indulgence.
The thing with chocolate hummus is, is you don’t need a great deal to feel that instant satisfaction, a small amount goes a long way and don’t forget that this dessert is packed full of protein rich beans, as well as the antioxidant, magnesium and iron rich cacao powder…so all in all its a winner in my book.
Instead of the traditional chickpeas, Ive used butterbeans as they produce the smoothest hummus consistency but of course if you have a mega food processor then feel free to use chickpeas.
1 small tin of chickpeas or butterbeans (or a normal sized tin)
¼ cup cacao powder
¼ cup maple syrup or softened dates
¼ cup peanut butter
salt to taste
enough milk to get the desired consistency
In a mini mixed or food processor add in all your ingredients and blend until its nice and smooth. This can take a few minutes, remember to add in the milk slowly until you get the desired consistency.
Serve with fruit kebabs, flatbread sticks, crackers or simply eat with a spoon