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.
Choc Hummus Dip
DIETARY: V, VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
SERVES: 20
PREP: 5 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
400g canned chickpeas, drained and rinsed
1/3 cup (95g) peanut butter
¼ cup (25g) cacao powder
1/3 cup (80ml) maple syrup
2 Medjool dates, pitted
¼ cup (60ml) coconut milk
1 tsp (5ml) vanilla extract
Pinch sea salt
METHOD:
Place all ingredients into a high-speed blender and blend until smooth and creamy. Scraping down the sides if necessary.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
TIPS:
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.