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Chocolate Hummus

Written by Team Safe+Fair — August 12, 2018

Ingredients:

  • 1 – 15 oz can chickpeas, rinsed and drained
  • ¼ cup tahini
  • 2T - ¼ cup maple syrup
  • ½ cup Dutch process or dark cocoa powder
  • 1 t vanilla extract
  • ¼ t kosher salt

 

Directions:

  1. Add the chickpeas, tahini, maple syrup (I start with 2T and add more if needed), cocoa powder, vanilla, kosher salt, and 2 tablespoons water to the bowl of a food processor.
  2. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add more syrup until it has reached desired level of sweetness. Add additional 1 to 2 tablespoons water and puree again until hummus has turned to a creamy consistency.
  3. Enjoy with your favorite Abby’s Cookies or Remy’s Grahams as dippers!
  4. Store in an air tight container in the refrigerator for 7 to 10 days...if you can make them last that long!

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