As a mother of a picky-eater, I’m constantly trying to find ways to make delicious meals and snacks with a mysterious hidden element in the mix. Like vegetables, shhhh!
A friend first introduced me to store-bought chocolate brownie hummus. So I experimented with the chocolate hummus recipe by going off the list of ingredients on the container. I found that maple syrup gives this recipe a subtle smoky flavor and works better than honey. If you have honey instead of maple syrup, you can substitute it.
The ultimate test of triumph was my picky-eater’s approval of the chocolate hummus dip! You can whip it up in a flash, and enjoy it with your favorite dipping vessel. Cheers!
| Prep Time | 5 minutes |
| Servings |
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Ingredients
- 15 oz. Garbanzo Bean Cans Rinse
- 1/2 C. Cocoa Powder
- 1 Tbsp. Coconut Oil
- 1/4 C. Maple Syrup
- 1 Tsp. Vanilla Extract
- 2 Oz. Dark Chocolate 70% Room temperature
- 2 Tbsp. Maple Syrup
- 1/2 Tsp. Ground Cinnamon
Ingredients
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Instructions
- This will take minutes! In a blender, add garbanzo beans, cinnamon, cocoa powder, coconut oil, maple syrup, and vanilla extract blend until smooth. Serve with fruits, pretzels, or your favorite dipping vessel. Easy.
- Refrigerate in airtight container for up to 5 days. Let it come to room temperature so it’s easier to spread. You can substitute dark chocolate for milk chocolate or chocolate chips.
