Saturday, December 6, 2014

Chocolate Hummus

I found this recipe on the Salt Lake Tribune a few weeks ago, and I knew I had to make it.  

I figured that the ladies I get together with on Friday's would appreciate it, someone usually brings hummus and chocolate is always popular, but both of them together, well, can anyone say total perfection?  Well, almost total perfection. 
It really does taste a lot better than this picture makes it look. 

And I had all the ingredients to hand, with the exception of the instant coffee.  So I bought some, and I have another recipe I can use it with, so...

I served this with some graham crackers, but I bet it would be fantastic with some sugar cookies to dunk in there. 
If you don't have a food processor, then do as I did.  Peel the chickpeas, then use your immersion blender to moosh the chickpeas, heat the coconut oil and honey in the microwave, add them to the bowl along with the coffee, vanilla extract and water.
Mix until smooth, using every available dish or method of getting it smooth,
taste and decide that you need a touch more sweetness and add another tablespoon of honey. Portion into two nice red Christmassy type bowls, then cover them with plastic wrap, place in fridge and then remember you should have taken pictures.

Take out of fridge, unwrap bowls, and take pictures.

I did taste test a little of this on some french toast, and it was very good.    The french toast was made from the last couple of slices of a sweet bread a friend had brought me, which had a touch of cardamom in it.  So good. 
This was very popular last night, and the ladies had some great ideas on how to use this in other dishes.  
Everything from frosting a cake, making sandwich cookies, rolling a dollop in some nuts and eating them as candy to just eating it with a spoon.   

Personally, I think this is a great addition to my Christmas baking.

Don't tell anyone, but it's probably also good for you. 

Yield: 10 servings

Chocolate Hummus

prep time: 10 minscook time: total time: 10 mins
This is a fun take on traditional Hummus and is probably even good for you as well.


1 (15-ounce) can chickpeas, drained and rinsed  (and I took the skins off too.)
6 tablespoons cocoa powder (I used my Extra Dark Cocoa Powder)
¼ cup honey or agave syrup (I used some local honey)
3 tablespoons coconut oil
2 tablespoons water
1 teaspoon instant coffee granules
½ teaspoon vanilla extract
Pinch salt


In a food processor, combine all ingredients. Process until smooth, stopping the processor to scrape down the sides of the bowl as needed. Use immediately or refrigerate. Tightly wrapped and refrigerated, the hummus will keep for up to a week.  (if it lasts that long).
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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