Chocolate Hummus
Creative | Institutional

Chocolate Hummus 

Ingredients:

Chocolate Hummus

  • 400 g chickpeas (cooked, drained and rinsed)
  • 3 Medjoul dates (stone removed)
  • 1 tablespoon hazelnut cream or peanut cream
  • 2 tablespoons bitter cocoa powder
  • 4 tablespoons vegetable milk
  • 1 tablespoon honey or maple syrup (optional)
  1. Put all the ingredients (except the sweetener) in a blender and blend until smooth and velvety. You can also use an immersion blender as an alternative.
  2. Add more milk if you want to make the hummus creamier or if you have difficulty blending it.
  3. Transfer the cream into a glass jar with an airtight seal and store in the fridge for 3 to 4 days.
  4. For an even creamier version, I recommend removing the skin from the chickpeas, so that the hummus has a homogeneous texture.

By @Glicerinia

Dessert
Creative, Institutional

Method:

Chocolate Hummus

  • 400 g chickpeas (cooked, drained and rinsed)
  • 3 Medjoul dates (stone removed)
  • 1 tablespoon hazelnut cream or peanut cream
  • 2 tablespoons bitter cocoa powder
  • 4 tablespoons vegetable milk
  • 1 tablespoon honey or maple syrup (optional)
  1. Put all the ingredients (except the sweetener) in a blender and blend until smooth and velvety. You can also use an immersion blender as an alternative.
  2. Add more milk if you want to make the hummus creamier or if you have difficulty blending it.
  3. Transfer the cream into a glass jar with an airtight seal and store in the fridge for 3 to 4 days.
  4. For an even creamier version, I recommend removing the skin from the chickpeas, so that the hummus has a homogeneous texture.

By @Glicerinia

Dessert
Creative, Institutional

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