What? Is this disgusting or a prank? Neither. I was searching for new recipes for hummus and came across chocolate hummus. My first thought was actual, “How disgusting!” However, being a big lover of both chocolate and hummus, I decided to give it a go. The result was much better than expected. It’s like a healthy version of Nutella, with a bit more texture. You can use it as a spread on toast or plain bread. Use it as a part of a dessert with fresh fruit and bit of coconut milk with added vanilla, and you have a winner.
You will need chickpeas or garbanzo. You can either buy a can and drain it, or you can buy dried beans and cook them. I always buy dried chickpeas, soak them and then cook. The reason is simple: I don’t want food out of tins; it does not appeal to me. If you have never cooked your own chickpeas and want to, here’s an explanation of how to do it, with photos. Below is the recipe..
It’s a 3 step:
- Rinse the chickpeas.
- Soak the chickpeas overnight, that’s minimum 8 hours.
- Cook the chickpeas.
If you buy a bag that is 450g / 1 lbs, that will double in weight 900g / 2 lbs when cooked.
Rinse the chickpeas in cold water then put them in a saucepan. Cover with cold water, approximately 10 cm / 4 inches above the beans. Some will swell to double their size, and others almost no difference. So if you do soak your chickpeas overnight, take care that there’s plenty of water. You don’t want to have to get up in the middle of the night to check if there’s enough water. Adding extra water does not make any difference. You can soak in room temperature – no need for the fridge unless you live in a hot area.
As the chickpeas starts to cook a foam will form. Remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.
As the chickpeas starts to cook a foam will form, remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.
This recipe calls for half of this portion (1 can / 450 g / 1lb), so this is half of what you made. The other half you can put in the freezer, use in salads, stews, soups or another batch of hummus.
- 1 (15-ounce) can drained equals 450g cooked chickpeas
- 6 tablespoons cocoa powder
- 6 tablespoons date syrup or agave nectar
- 3 tablespoons coconut oil
- 2 tablespoons water
- 1 teaspoon organic instant coffee granule
- ½ teaspoon vanilla extract
- Pinch of salt
- In a food processor or high speed blender, place all the ingredients.
- Process until smooth, stopping the processor/blender to scrape down the sides of the bowl as needed.
- The hummus is finished when it's smooth in texture
- Use immediately.
- Put in an airtight container and refrigerated, the hummus can keep for up to a week.