Choc Hummus Dip
Chocolate chickpea hummus is a delicious and unique twist on the traditional hummus recipe. It combines the creamy goodness of chickpeas with the rich flavour of chocolate, creating a sweet dip that kids won’t be able to resist. And the best part is that making my simple Choc Chickpea Hummus Dip is quick and easy, requiring just a few simple ingredients and a food processor or blender. Enjoy it as a dip served with strawberries, bananas, apple slices, wholegrain crackers or my selection of healthy cookies. You can also use it as a frosting on muffins, spread on toast or as a filling for pinwheels or sandwiches.
DIETARY: V, VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
SERVES: 20
PREP: 5 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 400g canned chickpeas, drained and rinsed | |
| 1/3 cup peanut butter | |
| 1/4 cup cacao powder | |
| 1/3 cup maple syrup | |
| 2 Medjool dates, pitted | |
| 1/4 cup coconut milk | |
| 1 tsp vanilla extract | |
| Pinch sea salt |
Equipment
| High-speed food processor |
Directions
1.
Place all ingredients into a high-speed blender and blend until smooth and creamy. Scraping down the sides if necessary.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For a school-friendly version: Swap peanut butter for tahini or sunflower seed butter.
Easy ingredient swaps: Swap peanut butter for any nut butter of choice. Swap coconut milk for milk of choice. Swap chickpeas for butter beans.
Additional boosters: Add 1-2 tbsp of a good quality chocolate protein powder.
Baby-friendly version: Swap maple syrup for 1 ripe banana.
For fussy eaters: Make sure the consistency is very smooth. Top with 2 tbsp of mini chocolate chips.
