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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 experim…


Total time

0 minutes


Ingredients

  • 1 & 1/2 cups cooked chickpeas (approximately ¾ cup uncooked chickpeas)
  • ¼ cup Tahini
  • ¼ cup maple syrup
  • -0.08 cup cocoa powder
  • vanilla extract
  • of salt
  • 1 tbsp water (optional)
  • a pinch Baking Soda


Method

  1. Put the chickpeas in a big bowl and cover with water. Add the baking soda and let sit overnight on the counter.
  2. The next day, drain the chickpeas and add them in a big saucepan.
  3. 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.
  4. Drain the chickpeas from the cooking liquid.
  5. 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.
  6. Let the chickpeas cool for some minutes.
  7. 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.
  8. Cocoa hummus can be kept for up to 5 days in an airtight container in the fridge.

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