I remember the days back in the late 90s when hummus really was a “thing.”
It seemed to be a part of every spread and was certainly a part of my routine.
I basked daily in baths of the flavored bean dip – well, maybe not daily, but at least three times a week.
Traditional hummus, black bean hummus, roasted red pepper hummus, spinach hummus, carrot hummus, sweet potato and even lentil hummus all crossed my palate on a regular basis.
Basically, I was a garlic breathing machine. No vampires are in sight.
Long gone are my fire breathing days, but I do crave a good dose of chick pea and chocolate every so often. Yes, that’s a “thing,” too for the non-vegan world. From Aquafaba to Chocolate Chickpea Cookies, gluten free foodies and voracious vegans gobble up this combo moment to moment.
Let’s face it. Hummus is good. And, we all know chocolate is goooood.
So indulge, or at least pretend you’re indulging in this uber delicious and super healthy little snack.
Oh, and it’s best served with animal crackers (no animals were harmed in the photography or consumption of this treat).
Thanks for helping me make this yumminess, Ashley.
1 can organic cooked chickpeas (garbanzo beans), drained and rinsed 5 Tbs. unsweetened cocoa powder 1/2 cup dark chocolate chips 1/4 cup + 2 Tbs. real maple syrup 1/4 cup + 2 Tbs. non dairy milk 1 Tbs. vanilla extract 1/2 tsp. sea salt
Puree the chickpeas in the bowl of a large food processor until somewhat smooth. Add the chocolate powder and chips, scrape down the sides, and then process again until smooth. Drizzle in both the syrup and the milk while the processor is still running. Finish with sprinkling in the vanilla and salt and then processing until super smooth.
Refrigerate immediately. After about 4 hours in the fridge, the hummus is heavenly.