You read that right.
You either love it or hate it.
OH – hates it. Me – I love it.
It came about as a left over kind of thing. As in left over 85% Ecuador chocolate bought from Orford’s Pump Street Bakery. Plus the left over chickpeas from a spiced salad recipe I was trying out.
Now here is the science bit, Bintu style. Chickpeas – healthy and good for you. Dark chocolate – totally beyond good for you. Maple syrup – a little sweet goodness. Almond butter and cinnamon – well that just rock. I know these things. So really, you have absolutely no reason not make this chocolate hummus now.
Children’s parties – centre piece with little biscuits and fruit sticks. Plus gallons of chocolate milk.
Grown up parties and summer picnics – with crusty white bread and banana slices. One person even had it on cheese.
For me – slathered on apple slices and slightly salty crackers. That just works best.
So try this hummus recipe and don’t forget to tell me what other ‘strange’ hummus variations you like. And I would not say no to an invite to test out your variations.
- 250 g (9oz or a 400g tin) cooked chickpeas rinsed and drained, with the skins off
- 2 tsp almond butter
- 120 ml (1/2 cup) almond milk
- 2 tbsp maple syrup or more to taste
- 1/2 tsp ground cinnamon optional
- Pinch of salt
- 2 tsp cocoa powder
- 40 g dark chocolate chopped small if you want a smoother hummus then grate chocolate
- Add all the ingredients through to the cocoa powder into the food processor and whiz for a minute.
- Then add in the chocolate pieces and blend into the consistency you desire.
- If you want your hummus less thick then add in a bit more almond milk.
To peel the chickpeas just take them by the pointed end and give them a quick squeeze and they will pop out of their skin. You can also make this without peeling them.