Chocolate hummus is a great alternative to sugar-packed, overly sweet chocolate spread.
Chocolate, chickpeas and tahini – if these are a few of your favourite ingredients then this cacao packed hummus is the dip, spread, or snack (by the spoonful) for you. It may sound wrong and it shouldn’t work but it does.
Prepare – 10 minutes
400g chickpeas tin
6 dates (pitted)
3 tbsp light tahini
7 tbsp cacao powder
½ tsp salt
1 tbsp maple syrup
3 to 4 tbsp water
Drain and rinse the chickpeas, add the chickpeas to a food- processor, tip in all the ingredients except the water and blend until a thick hummus paste is formed. To thin the chocolate hummus to your preferred hummus texture, gradually add a tbsp of water at a time whilst blending until you reach a smooth spreadable hummus. If you’d prefer a sweeter taste, add a couple more tablespoons of maple syrup.
Store – in an airtight container in the fridge for up to 5 days.