Chocolate hummus may sound as weird as an avocado milkshake or a bacon and egg ice-cream but, yes, believe us, those are all real dishes.
What's more, chocolate hummus is suitable for chocaholic vegans as it contains no animal products or by-products.
Traditionally this dip is a savoury spread made by combining cooked chickpeas with tahini, lemon juice and garlic. This is blended until smooth and served with flatbreads and other dishes. It is popular in the Middle East and in Middle Eastern cuisine.
This version from B-well skips the garlic, tahini and lemon and uses only the chickpeas as a base. The dates add sweetness, so there is no need to add sugar and the avocado adds a creamy texture.
0 [small]from[/small] 0 [small]votes[/small] Recipe by B-Well Love. Food. Life
Course: Food, Recipes
A guilt free dip that looks as good as it tastes!
2 tbsp B-well canola oil
400g can can chickpeas, rinsed, drained
1/2 ripe avocado
1/2 tsp vanilla extract
2 medjool dates, pitted
2 tbsp maple syrup
4 tbsp dark cocoa powder
30 ml warm waterYour favourite dippers:
pita chips/seed crackers
In a food processor, process the chickpeas, avocado, dates, maple syrup, cocoa powder and water in a food processor whilst slowly feeding in the B-Well oil. Process until smooth (can add an extra 1 tablespoon of warm water if needed)Spoon the chickpea mixture into a bowl. Serve with pretzels, fresh fruit or crispy pita chips as a starter, dessert or after-exercise snack.
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