Chocolate Hummus / Dip / Frosting
Chocolate Hummus?! It tastes like frosting, but has nutritional value! This is a public service announcement if I've ever heard one. I caught wind of this fantastic treat a few months ago when my brother, Bill, told me about it. I hope you're as excited as I am!
We've been eating it with fruit (not to mention by the spoonful), and it even works as a topping for pancakes, waffles, french toast, and crepes! Ta ta Hershey's chocolate sauce, there's a new chocolate sheriff in town... a whole food sheriff! This choco hummus adds protein and powerful nutrients to whatever you're eating. While the recipe includes pure maple syrup (you could also use Medjool dates) for sweetness, it has some prebiotic properties that are superior to processed sugar. If you want something that tastes more like frosting than hummus, just add a bit more pure maple syrup.
This chocolate hummus is made with chickpeas, almond butter, cocoa, and almond milk. If you use canned chickpeas, they need to simmer with baking soda for about 30 minutes to soften more. Although it takes more cooking time, it’s actually easier to cook dried chickpeas in a crockpot overnight until they are very soft. To avoid gas and digestive issues, add a strip of kombu seaweed to your water when cooking the chickpeas. Just drain the water off into the sink and the seaweed floating on top will go down the drain, too. The seaweed is optional but easy to use if you remember to keep kombu seaweed on hand.
Enjoy getting your chocolate fix with this healthier chocolate dip!
Chocolate Hummus / Dip / Frosting
Ingredients
- 1.5 cups cooked chickpeas or 1 can chickpeas, drained
- 1/2 tsp baking soda (only with canned chickpeas)
- 1/4 cup almond butter
- 1/2 tsp salt
- 1/2 cup cocoa
- 1/2 cup pure maple syrup
- 2 tbsp neutral oil (like safflower oil or organic Canola)
- 5 - 6 Medjool Dates, pitted (make sure the hard ends are off too)
- 1/4 cup plain almond milk or to the desired consistency
Instructions
- If using canned chickpeas, rinse with water and transfer to a saucepan. Add ½ teaspoon baking soda and water to cover chickpeas. Bring to a boil and simmer at a soft boil for 30 - 40 min. Turn heat off and let cool for a few minutes.
- If using dried chickpeas (really the easiest way for this recipe), add 1 pound dried chickpeas to a crockpot, cover with water at least two inches above the beans, add a strip of kombu seaweed (optional but helps cook faster, makes beans easier to digest, helps eliminate gas, gives smoother consistency, etc.), cook overnight (about 12 - 16 hours) on high.
- Drain softened chickpeas. If using the crockpot method, drain off the seaweed into the sink first and then use a strainer to finish the job. Rinse chickpeas.
- Put chickpeas in a food processor. Add the remaining ingredients and process until smooth. Enjoy with fruit or as a topping for pancakes, waffles, and crepes. Add a bit more maple syrup and possibly milk to make it the right consistency for frosting is desired. Refrigerate up to 5 days then freeze.
