3 years ago1,000+ Views
Dark Chocolate Dessert Hummus
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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Chickpeas and nutella? I'm not sure about this either lol
3 years ago·Reply
@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...
3 years ago·Reply
@danidee I feel like this is a book in the making: "In Defense of the Chickpea"
3 years ago·Reply
@nokcha You can be my editor, hahaha.
3 years ago·Reply
I have definitely tried stranger chocolate combinations so I am all in for this one!
3 years ago·Reply