asparagus
4 years ago1,000+ Views
Not sure how I feel about this ... Ingredients 1 (15-ounce) can low-sodium chickpeas, rinsed and drained 2 medium fully-ripened (brown spotted) bananas 1/4 cup + 3 tablespoons unsweetened cocoa powder 2 tablespoons fruit-sweetened seedless raspberry or strawberry jam 1 tablespoon no-salt-added creamy hazelnut, almond, or peanut butter 1 teaspoon aged balsamic vinegar 3/4 teaspoon pure vanilla extract 1/4 teaspoon sea salt, or to taste 1/8 teaspoon cayenne pepper 1/3 cup plain unsweetened almond milk or coconut milk beverage 1/3 cup semi-sweet chocolate chunks or chips (2 oz.) Instructions Add the chickpeas, bananas, cocoa powder, jam, nut butter, vinegar, vanilla extract, salt, and cayenne to a food processor or powerful blender. (Hint: If you’re a milk chocolate fan, use less cocoa; if you're an extra-dark chocolate fan, use more cocoa.) Cover and pulse several times. In a small saucepan, bring the almond milk to a simmer over medium heat. (Hint: Do not boil). Add the chocolate, remove from the heat, and whisk until the chocolate is fully melted. Using a flexible spatula, transfer the chocolate mixture to the chickpea mixture in the food processor. Cover and purée on high speed until velvety smooth, at least 2 minutes. Transfer to a medium bowl, cover, and chill until ready to serve. (Hint: Mixture thickens to a traditional hummus-like consistency when cool.) Store in the refrigerator for up to 1 week.
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I have definitely tried stranger chocolate combinations so I am all in for this one!
@nokcha You can be my editor, hahaha.
@danidee I feel like this is a book in the making: "In Defense of the Chickpea"
@galinda You know, IN THEIR DEFENSE, chickpea is a really easy flavor to mask over. I bet you don't even taste it when you've got ingredients like Nutella, jam, and peanut butter in there. That balsamic, however...
Chickpeas and nutella? I'm not sure about this either lol
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