You might say: chocolate hummus? Yes, yes, indeed sweet hummus with chocolate! I found it here in the Netherlands at the supermarket, in the fresh products section and it was love at first sight! Moreover, it’s packed with proteins and sweet, perfect to use for breakfast! Could I not try to make it at home immediately? I thought: okay, it certainly requires chickpeas or another type of legume, some tahini, peanut, or hazelnut butter for sure and then? So I went on to do some research…
And on many American and British websites, to my great surprise, I found plenty of recipes, each with something different in the ingredients or quantities. Of course, I wanted to achieve a hummus that was tasty, but also low in Weight Watchers Propoints and vegan. However, many recipes online were almost as “point-heavy” as Nutella… and that wouldn’t do! And thanks also to Giuliana Russo, one of my lovely readers who was my tester, I managed to prepare the recipe in two ways, more or less sweet but the points hardly differ!
It’s a recipe that’s very easy! Chocolate hummus, if you have pre-cooked chickpeas, is ready in 5 minutes and immediately ready to use. And it’s really delicious, even the Dutchman said it’s good and he doesn’t even like chocolate that much, lucky him! Let’s make it together…
Speaking of legume-based creams, also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 7 portions of 50g each
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 cup cooked, boiled chickpeas
- 1.5 tbsp peanut butter (or also tahini, hazelnut, or almond butter)
- 2.5 tbsp unsweetened cocoa powder
- 3 tbsp agave syrup
- drops vanilla extract
- as needed water
- Total points = 15 WW points
- Points per 50g serving = 2 WW points
- Points per 5g teaspoon = 0.21 WW points
Tools
- Hand Blender
Preparation
The recipe is very simple! If you use canned chickpeas, you must drain and rinse them thoroughly under running water. Blend the chickpeas and then add all the other ingredients along with a few tablespoons of water. I added about 5 tablespoons but one at a time: the consistency of the chocolate hummus must remain very thick!
You will get about 350g of the final product and 1 level teaspoon, using the standard measuring spoon, equals exactly 5 grams.
And our chocolate hummus is ready! I garnished it with slivered almonds and chocolate chips, which of course need to be counted separately! It’s so good…
I am really satisfied with this recipe… But I want to tell you how I came to these ingredients thanks to my friend-reader Giuliana. I had made a version with less tahini and less agave syrup. The Dutchman wasn’t too convinced, and my son said “it’s good but not too sweet”. Translation: “I won’t eat it”. So I asked Giuliana to try it and give me her opinion…
And luckily Giuliana was very willing and tested the recipe the same day! She used less sugar, but the difference is small, it’s about using 10g of peanut butter or tahini and only 15g of agave syrup. In the end, 1 WW point equals 6 teaspoons instead of 5. But, as Giuliana suggested, it’s excellent nonetheless, just like she did: spread on wasa crackers and garnished with banana slices that sweeten it up! And not only that: it’s lactose-free, so for breakfast, it’s a great substitute for ricotta for those who are intolerant, lots of protein and no lactose! Thanks again to Giuliana for the collaboration!
I look forward to your comments!
Enjoy!
by Giovanna Buono
Notes
Notes
How long does it last?
You can keep it in the fridge for up to 4 days in a sealed container.
Can I freeze it?
Absolutely yes! Let it thaw completely before using, it remains as delicious as just made.
Can I use other legumes?
Some of my readers have made it with cannellini beans and were satisfied with the result!
