Description

This delicious chocolate hummus recipe is kid-friendly and will help you get more beans into your nutrition plan. Made with whole plant food ingredients, this sweet, healthy dessert is gluten-free, low fat, and high in fiber.

Ingredients

Units Scale

1 15-ounce (439 g) can of low sodium or no salt added chickpeas (garbanzo beans), drained and rinsed
1/4 cup cacao, cocoa, or carob powder
6 dates, pitted
1/2 cup of plain, unsweetened almond (or soy) milk
2 tsp chia seeds
2 cups fresh strawberries or raspberries

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Instructions

Start by soaking pitted dates in hot water for 5 minutes to soften. Add drained and rinsed chickpeas, cocoa (or carob) powder, pitted dates (that have been soaked), and unsweetened almond milk (or soy milk) to a food processor or high-speed blender. Blend until smooth and creamy. If the consistency is too thick, add more milk or date water to thin it out.

Dish up and top with chia seeds and fresh berries.

To chill this delicious chocolate hummus, place it in covered jars or another container and refrigerate for a few hours.

Leftovers keep well in the refrigerator for up to five days. However, in my house, it never lasts that long. Lol.

Notes

EQUIPMENT / SUPPLIES

Measuring cup
Measuring spoons
Food processor or high-speed blender
Mason jars or covered containers (optional)

Prep Time: 10 minutes
Category: Dessert
Method: Food Processor
Cuisine: American