Y’all know I love a good healthy snack, and this is that. Full of protein, fibre, iron and CHOCOLATE. How do you eat chocolate hummus, you ask? Well, if not by the spoonful, then perhaps with fruits, on toast or alongside some salty pretzels. Follow your heart.

Here is what you will need for this recipe:

• Chickpeas (I always use dry chickpeas that I soak overnight and cook for an hour – they make dips much smoother than the canned stuff)
• Cocoa powder
• Maple syrup
• Vanilla
• Salt

This recipe is flexible, depending on your taste. If you love chocolate, you can choose to add more cocoa powder, or if you would like a subtler chocolate flavour, add less. Same with the sweetness level. If you enjoy really sweet desserts, add more syrup. If you are like me and prefer less sweet, add the amount you see in the recipe.

Let’s do the damn thing!

Chocolate Hummus

Serving size: Makes about 1 cup

Prep time: 5 minutes

Inactive time (for soaking): 8 hours

Cook time: 1 hour

Ingredients:

• 3/4 cup dry chickpeas (or 2 cups canned, rinsed very well)
• 3 – 4 tbsp cocoa powder
• 3 tbsp maple syrup (or more, to taste)
• 1/2 tsp pure vanilla extract (optional)
• 1/4 tsp salt

Instructions:

1. If working with dry chickpeas (recommended for a smoother consistency), cover chickpeas with two inches of water and soak overnight. Drain, rinse and transfer to a medium-sized pot. Cover with two inches of water and bring to a boil. Reduce heat to a rolling simmer and cook chickpeas, lid off, for one hour or until tender. If working with canned chickpeas, skip this step.
2. Add cooked chickpeas to a food processor, along with three tablespoons of cocoa powder, the syrup, salt and the vanilla, if using. Blend until smooth, scraping down the sides of your food processor every so often. Taste and add more cocoa or syrup, if desired.
3. Transfer hummus to an airtight container if not serving immediately and store in the fridge for up to four days.

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