Yes, at first those two words sound like they don’t belong together. A sweet hummus?!
But when you read the ingredients, the chickpeas are the only outlier in this otherwise sweet treat.
Touted as a “slightly more textured Nutella,” the chickpeas indeed add texture without overpowering (they’re extremely mild to begin with) and the chocolate and coconut oil make for an almost Almond Joy-like taste.
15-ounce can chickpeas, drained (I pop each chickpea out of its skin because it makes for a smoother hummus. I have been teased mercilessly for this but it really makes a difference!)
6 tablespoons cocoa powder
1/3 cup honey or agave syrup
3 tablespoons coconut oil
2 tablespoons water
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
Pinch of salt
Recipe via Lunch Box Blues
In a food processor, combine all ingredients. Process until smooth, stopping the processor to scrape down the sides of the bowl as needed. Use immediately or refrigerate. Tightly wrapped and refrigerated, the hummus will keep for up to a week. – See more at: http://www.lunchboxblues.com/?p=4339#sthash.BnX8cst4.dpuf
I could’ve just added the basic ingredients, but I couldn’t help but add peanut butter (about 2 heaping tablespoons). It balances the chocolate perfectly, as expected.
Pair with bananas, pretzels, apples, a spoon…there’s so many possibilities!
The coconut oil, which solidifies in the fridge, makes the texture more like fudge than hummus. But when brought back to room temperature, the typical hummus texture returns.
This hummus is good. Not amazing, blow-your-mind, “I’ll never have to buy Nutella again” crazy good, just good. I would make it again though, for sure!
Have you made any recipes that contain ingredients that traditionally don’t pair together?