I was very intrigued by the sweet version of hummus, so I made chocolate chickpea hummus. The result is a soft spread to spread on bread or cookies and to use as a filling for desserts. Chickpeas are allies of the liver, cardiovascular system, scalp, eyes, and circulatory system. This dessert, low in fats and sugars (it contains only two tablespoons of coconut sugar!), will surprise you with its goodness. Of course, I had to work a bit on myself to overcome my preconceived notions and pair legumes with sweet flavors, but chocolate chickpea hummus is the definitive confirmation that sweets and legumes are excellent friends. A delicious, vegan recipe, very quick to make, to try immediately.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Healthy
- Energy 98.15 (Kcal)
- Carbohydrates 11.42 (g) of which sugars 4.72 (g)
- Proteins 2.30 (g)
- Fat 6.08 (g) of which saturated 4.46 (g)of which unsaturated 0.66 (g)
- Fibers 2.75 (g)
- Sodium 11.72 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for chocolate chickpea hummus
- 4.5 oz cooked, boiled chickpeas (also canned)
- 0.9 oz unsweetened cocoa powder
- 2.1 tbsp coconut sugar
- 2.1 tbsp coconut butter (or almond, hazelnut, peanut, or sesame butter)
- 2.1 tbsp almond milk
Tools
You need a mixer: an immersion blender or, better, the small mixer that immersion blenders often come with.
To make almond or hazelnut butter, a small electric seed grinder will be needed.
- 1 Immersion Blender Philips Pro mix
How to make chocolate chickpea hummus
Making chocolate hummus is very quick. The only thing to decide in advance is which butter to use. This is for two reasons:
The first is the flavor: we choose according to the flavor note we want to achieve.
The second is that it is necessary to decide whether to use a ready-made preparation or make the butter at home: in this case, it must be done in advance.
Then we proceed by putting all the ingredients in the mixer glass, and blend quickly until we get a cream of which we will decide the consistency and sweetness. We can replace almond milk with any other vegetable milk or with cold water. In addition, other sweeteners such as maple syrup or barley or rice malt can be used. How good and delicious this spread is! Try to believe it.
Notes from an incredulous cook
I swear I couldn’t believe it. And that I told my son what I was making, and he dismissed me with a look and a shrug. At snack time though, after hours of home office glued to the desk, he got hungry. There I had my revenge with a juice and a slice of warm bread spread with chocolate hummus. Even he couldn’t believe it. This spreadable cream has the soft, pasty consistency of chickpeas and the divine taste of chocolate. A great discovery indeed.
If you like legumes, check out the gluten-free tart with legume and crunchy cereal flours; and if you also like chocolate, the pea and chocolate crêpes with rum.
For those who love savory recipes, lentil gnocchi with celery ragout and pea crêpes with pumpkin and chestnuts.
Returning to the HOME you will find many other dishes, vegetarian and not, regional recipes, and delicious desserts. Follow me on Facebook and on Instagram, and you will no longer be without ideas for dinner.
