Chocolate Hummus

The other day my good friend Susie came for a visit from the East Coast. I hadn't seen her since my wedding almost two years ago, which is much too long a time to not see good friends, in case you were wondering. Susie was an avid food blog reader long before I was. In fact, you could say that she introduced me to the wonderful and tasty world of food blogging. An avid baker, she's a great resource for inspiration, always finding the most delicious-looking things on the Internet and telling me about them.



Suffice to say, the girl has good taste in food.

This is why when she mentioned a chocolate hummus she'd had a while back -- a hummus she ate with cinnamon-sugar pita chips and subsequently couldn't stop thinking about afterward -- I immediately searched for a recipe to replicate this wonder.

I found one. Courtesy of none other than -- Oprah.



A brief side note: am I the only one who finds Oprah sanctimonious? I suppose the woman is due a good degree of latitude, having picked herself up from basically nothing and creating an empire. But. Still. You know?

Anyway, back to the hummus. It reminds me a little of a bittersweet chocolate cookie dough in taste and texture. I added a little coconut spin to mine, but feel free to use vegetable or olive oil instead of coconut oil and leave out the shredded coconut for garnish. You can also up the sweetness factor by adding more sugar or honey to your liking. I have a big sweet tooth, so next time I might try more sugar. Or maybe even this variation with Nutella.



PS: Have you all seen that Jif now has chocolate hazelnut spreads? And one is called Mocha Cappuccino?

My head just exploded.



So, Chocolate Hummus. It's a thing. And you should try it.

PS: This hummus thickens quite a bit in the fridge.

Chocolate Hummus

by Amanda at the red table

Prep Time: 5 min

Keywords: blender dessert side dip vegetarian chickpeas chocolate

 

 

 

 

 

 

 

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Ingredients (feeds a crowd)

• 3 T honey
• 2 T sugar
• 4 T unsweetened cocoa powder
• 3 T water
• 1/2 tsp salt
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 T coconut oil, solid form
• 1/2 tsp vanilla
• shredded coconut for garnish (optional)

 

Instructions

slightly adapted from Oprah Magazine

Combine all ingredients in a food processor or blender and puree until smooth.

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