Chocolate Hummus By Shani Mohfat

Chocolate Hummus By Shani Mohfat

Vegan ✔ Dairy-Free ✔ Gluten-Free ✔

What better than chocolate to satisfy your sweet tooth? And what better than hummus to snack on? So why not combine both and enjoy the best of both worlds! Creamy, rich, and chocolatey, just-sweet-enough healthy Chocolate Hummus by health expert Shani Mohfat makes an excitingly different dip for fresh fruit or warm pitas. We know it sounds a little crazy right now, but wait until you give it a taste. 

This Chocolate Hummus recipe is so great because not only is it healthy and family-friendly, but it's easy to make and ready in 5 minutes! Plus it's gluten-free, dairy-free, it has no refined sugar & it's vegan!

There are plenty of ways to put a spin on it, but in the most traditional sense, hummus is a creamy puree made with garbanzo beans (a.k.a. chickpeas), garlic, olive oil, tahini (sesame seed butter), and salt. Chickpeas have been shown to improve blood sugar control, cholesterol, and digestion. They’re rich in fiber and protein that helps you to feel full and have balanced energy.

Here’s how to make this creamy dessert dip.

UTENSILS

You will need:

• Food Processor
• 1 Bowl

You can find most of the ingredients listed below on Mint Basil Market.

• 2 Cups Chickpeas, Cooked or Canned
• 1/2 Cup Plant-Based Milk
• Dash of Vanilla Bean or Essence 
• 1/3 Cup Maple Syrup
• 1/4 Cup Nut Butter 
• 1/4 Cup Raw Cacao Powder

DIRECTIONS

This recipe is incredibly easy to make. So let’s get started!

Step 1 

Rinse and drain chickpeas! The first step in making this chocolate hummus is rinsing and draining the chickpeas. Make sure to use warm water (not cold) to rinse them, because warm or room temperature ingredients blend better than cold ones!

Step 2

Add ingredients in the order listed (wet first). When blending in a food processor, it's very important to add the wet ingredients first. This ensures there is enough liquid at the bottom of the container to get the blending process started and to ensure a smooth and even blend.

Step 3

Scrape down the sides and resume blending. Depending on the size of blending container you have, you may need to stop blending, use a spatula to scrape down the sides, and then resume blending. Sometimes the butter can get stuck to the sides and it's important to make sure all the ingredients are incorporated and the mixture is uniform throughout.

To store the chocolate hummus, just pack it into a sealed container and store it in the fridge for up to one week. If you have leftovers (which will be unlikely), you can freeze the hummus in sealed containers for up to 2 months. When ready to use, let it thaw in the fridge overnight.

That’s all there is to it. Enjoy! If you have tried this recipe or have any questions, please don't hesitate to reach out.