The other day I decided to get experimental in the kitchen. I wanted to make a dippable dessert but I didn’t have any avocados handy. I pulled a bunch of ingredients out and put them on the counter, and decided it was time to venture into unknown territory: chocolate hummus. As a vegetarian I make savory hummus at least once a week (it’s great on sandwiches, in salads, and accompanies me to almost any party), but I’ve never tried to make a dessert hummus before. It did not disappoint! I served it on toasted pita sprinkled with cinnamon that night and had the leftovers with a banana before yoga class the next day. It was also the talk of the office kitchen. You can customize it to be as sweet as you like, experiment with different toppings, and serve it with fruit, baked goods, or refrigerate and serve as a protein-packed pudding.
Ingredients:1 can chickpeas
2 tbsp Barlean’s organic coconut oil
4 tbsp unsweetened cocoa powder
Maple syrup or agave to taste
2 tbsp water
1/2 tsp organic vanilla extract
Combine in food processor, adding maple syrup 1 tbsp at a time and tasting for desired sweetness. Add water to thin as necessary. Top with cacao nibs, coconut flakes, nuts, or powdered sugar.