I kid you not, dessert hummus is one of the hot new food trends taking off overseas. In New Zealand we’re now pretty used to having savoury hummus (which typically consists of chickpeas, lemon juice, tahini, garlic, olive oil and cumin) served up with Turkish food and flat breads. Now there’s a new following for chocolate chip, brownie, cookie dough and orange ginger hummus flavours.
I have to admit, I started out being a little on the fence about this one – it’s chocolatey but not your standard smooth chocolate dip. It’s hummus-y, but definitely not your normal hummus. I think it’s one of those things you’ll either love or hate, but the more I eat of it the better it gets. And once I added the dark chocolate into it, it was almost blissful. If anything it’s a great way of getting more healthy legumes into your diet; and at dessert time too which isn’t so typical!
Would love to hear what you think about it in the comments below, or any changes to the recipe you try out 🙂
- 1 can chickpeas, rinsed and drained
- 5 medjool dates, soaked in water until soft then drained
- 1/4 cup dark chocolate chips, melted in a bowl over warm water
- 1/4 cup coconut milk
- 2 heaped tablespoons almond butter (can use any nut butter)
- 2 tblspns maple syrup
- 1 tpn vanilla extract
Combine all ingredients together in a food processor and blend until smooth. Add extra coconut milk if you prefer it to be smoother.
Serve with sliced fresh fruit, fruit skewers, water crackers, sweet breads, pikelets or bread sticks.
TIP: Different nut butters add different flavours. If you want to skip this, add melted coconut oil instead which will help thicken the dip without adding the nutty flavour. Also, I chucked it in the fridge overnight for some family members to sample the next day and it was almost like an icecream/pudding! Great for summer!