You already know that I’m a hummus addict and also a chocoholic. They sound like unrelated things, but apparently, they’re not. Cocoa hummus is a real thing and tastes heavenly. The idea to experiment with cocoa hummus wasn’t mine. It practically came as a challenge from Ingrid Xh. a fellow foodie who is behind Bonvivant blog. Bonvivant is so interesting, it guides you through bars, restaurants and bistros in Tirana and not only, sharing her experience and thoughts. It has become my guide lately and I’m pretty sure it will become yours too, so go check it out.
Now coming back to cocoa hummus, all I have to say is that is amazing. It is easy peasy to make, has a spreadable consistency, is very healthy and tastes better than any chocolate spread you may have tried. I’m sure that this low sugar, low fat and high fibre spread will easily substitute Nutella in your children diet, so what can be better than that?
The ingredients you need to make cocoa hummus are simple: chickpeas, tahini, cocoa and maple syrup. You may replace tahini with every nut butter you like, like peanut butter or almond butter, and also you can easily replace maple syrup with honey. You may add cinnamon or other spices you like, it all depends on your taste. The chickpeas are tender, so there is no need for a high-speed blender to make cocoa hummus.
Cocoa hummus tastes great on toast, waffles, fruits and even oatmeal. It tastes even better with a spoon straight from the jar 😛 I think it will work well even to frost a cake or cupcakes but haven’t tried it yet, so in case anyone tries to let me know.
For all of you who love nature and especially animals, the good news is that this recipe is vegan and can be part of your daily diet.
- 1 & 1/2 cups cooked chickpeas (approximately ¾ cup uncooked chickpeas)
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/4 -1/3 cup cocoa powder
- Vanilla extract
- Pinch of salt
- 1-2 tbsp water (optional)
- A pinch baking soda
- Put the chickpeas in a big bowl and cover with water. Add the baking soda and let sit overnight on the counter.
- The next day, drain the chickpeas and add them in a big saucepan.
- Add water 3 times the volume of the chickpeas and boil them until they get tender, and you can easily mash one with your fingers. Mines needed only 30 minutes to cook.
- Drain the chickpeas from the cooking liquid.
- In case you feel like it, you may remove the skins of the chickpeas. This step is not a must in flavour, but it really helps with the creaminess. If you’re lazy like me sometimes, just skip it.
- Let the chickpeas cool for some minutes.
- In a food processor add the chickpeas, cocoa, tahini, maple syrup, salt, vanilla and blend well. In case you want it super creamy add 1-2 tbs of water during blending.
- Cocoa hummus can be kept for up to 5 days in an airtight container in the fridge.
Note: 1 cup – a standard cup of 240 ml