Description
This creamy chocolate dessert hummus is amazing with sliced apples or strawberries or spread on toast, pancakes, rice cakes or waffles.
Ingredients
- 1 19 oz can chickpea, drained and rinsed (2 cups or 330 g, reserve liquid if using in recipe)
- 1/4 cup cocoa powder or raw cacao powder
- 1/4 cup maple syrup
- 1/4 cup water or aquafaba
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
Instructions
Add all ingredients to a high-speed blender or food processor and mix until smooth and creamy. Scoop into a bowl and enjoy as a dip or spread. Store in the fridge for up to 1 week.
Notes
For a creamier, more decadent chocolate hummus, omit the water and add 1/4 cup of tahini, sunflower seed butter, almond butter or another nut butter of choice. You may need 1-2 tbsp of water to adjust the consistency after you’ve added the nut butter.