Since we’ve already seen that beans can very happily take a place on the dessert platter, why does it still seem like such a strange concept? Even I cringed a bit at the first suggestion of a “dessert hummus,” fearful of a flat out bean-y, bitter, confusing muddle of a spread. It’s nothing you’d want to serve on cut veggies or smeared in the middle of a sandwich, but you could say the same of Nutella, too. Serving merely as a neutral base for bolder ingredients, providing more bulk than flavor, the chickpeas quietly fade into the background when properly masked with a more compelling sensation, like… Chocolate, perhaps?
Before you say “Ewww!” and dart away to the next blog post, hear me out: How different is this from tofu cheesecake, after all? Seriously, just give the combination of cocoa and chickpeas a chance. This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt! Plus, with their highly praised protein and fiber content, it’s perfectly reasonable to spread some chocolate on toast for breakfast and call it a balanced meal.
- 1 15-Ounce Can (1 1/2 Cups Cooked) Chickpeas
- 1 Tablespoon Creamy Peanut Butter
- 3 Tablespoons Olive Oil
- 1/2 Cup Dutch-Processed Cocoa Powder
- 1/2 Cup Coconut Sugar
- 1 Teaspoon Instant Coffee Powder
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 2 – 4 Tablespoons Water
- As with all hummus, this spread couldn’t be easier. Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
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Amount Per Serving: Calories: 76 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 72mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 1g