This has been the first and only successful hummus I’ve ever made and it worked first time! Well I think its pretty easy to tell I have one big sweet tooth… I see it as a positive rather than a negative though! I can make delicious sweets which are healthy too!! Plus I don’t know about you but I’d pick a chocolate hummus over the normal everyday hummus any day!!
So it might sound really strange but believe me it works! You can’t taste and wouldn’t know there was chickpeas in this if I didn’t tell you! If you have tried my chickpea brownies you’ll know, they just add creaminess and bind everything together! This hummus is more like a chocolate mousse or dessert rather than a hummus but seeing as the main ingredient is chickpeas, i thought I’d stick with the classic name!
If you wanted to be really fancy, but healthy, you could use this hummus in place of a fondue as dessert and dip all kinds of fruits in there! Or you could serve them in little glass pots, all layered with yogurt and berries and maybe some cacao nibs as a pretty but perfect after dinner treat!
INGREDIENTS – SERVES TWO
1 can of organic chickpeas, drained and rinsed
4 tbsp cashew milk – any nut milk will do
5 tbsp raw cacao powder
1 really ripe banana
1 tbsp maple syrup
1 dsp of lucuma powder
1 tsp raw vanilla powder
12 frozen raspberries
a handful of raw coconut flakes
2 heaped tsp of coconut yoghurt – I use Coyo vanilla
Simply, place all the hummus ingredients into a blender and blend until silky smooth.
Divide between two bowls and top with a generous spoonful of coconut yoghurt.
Toast the coconut flakes in a dry pan over a medium heat until golden and then scatter over the hummus with the berries.
Get tucked in!