Ever since I stumbled upon this recipe, chocolate hummus has become an indulgent nutrient dense spread; I delightfully savour slathering on my toast in the mornings. Feel free to tweak the ingredients, according to your taste and by using whichever nut butter you prefer. As a snack, I highly recommend serving it with pretzels, as the crisp saltiness balances the velvety cocoa sweetness.
Chocolate Hummus
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1 x 398ml (15 oz) can of chickpeas
1/3 cup peanut butter or any nut butter or tahini
1/4 cup cocoa powder
1/4 cup maple syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
extra cocoa powder for sprinkling
peanuts, for garnish
Drain chickpeas from the can and reserve the chickpea liquid (aquafaba) in a bowl.
Place all ingredients along with 2 tablespoons of the reserved chickpea liquid in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more of the reserved chickpea liquid, a tablespoon at a time. Give it a taste and add more sweetener, if needed.
May be serve with pretzels, fruit and nut crackers, dried fruit and thin slices of bread or whatever you wish. Sprinkle lightly with extra cocoa powder and top with nuts before serving. Keep refrigerated in an airtight container until ready to serve.