In honour of National Chocolate Month and Valentines Day, may I start by simply saying, you’re welcome. I know you will thank me for this recipe.
Chocolate and garbanzo beans. Does this sound like an odd combination to you? Well, it did to me at first, but if you crave chocolate every once in a while, this is one recipe you should have on hand. Eat this hummus for dessert, serve it as a snack or any time you just want something sweet! You’ll be amazed by the flavour. Don’t save it just for occasions like Valentines Day!
I used raw organic cacao powder in this recipe – the flavour is a bit different from the supermarket varieties but those will also work.
- 2 cups cooked chickpeas, rinsed and drained (I used dried beans but you can used canned)
- 1/3 cup maple syrup
- 1/4-cup cacao powder
- 1 rounded tablespoon of smooth almond butter (other nut or seed butters work too)
- 1 tablespoon Teeccino* (for gluten sensitivities, use regular coffee granules – see notes)
- 1 teaspoon cinnamon
- 1teaspoon vanilla extract
- Pinch of pink Himalayan salt or Celtic sea salt
- 2-4 tablespoons water, or non-dairy milk
If you are using dried garbanzo beans (chickpeas) soak them overnight in water. Drain the soaking water and place the beans in a large pot with triple the depth of water. Bring to a boil, then reduce the heat and simmer on low for 45 minutes – 1 hour. Test them for softness. You should be able to squeeze them between you fingers easily. Allow them to cool in the cooking liquid.
Here’s a tip I was given about making hummus from scratch during my time in the Middle East. Once the chickpeas have cooled, skin them. This step is totally unnecessary and somewhat tedious but I think it is worth sharing. Skinned chickpeas taste different than non-skinned chickpeas – better, in my opinion. They taste fresher and have less of that beany flavour. The difference is subtle and the average person would probably only notice in a side-by-side taste test. However, I can taste the difference and I chose to skin them when I made this recipe.
To skin the beans, rub the cooled chickpeas gently but firmly between palms of your hands and fingers to release the skins. The beans will sink to the bottom of the pot and the skins will float to the top, making it easy to skim the skins out of the water and discard. (Alternatively, you can dump the beans onto a tea towel, close the towel around the beans so they can’t escape and rub them that way).
As mentioned above, this is purely an optional step and you can skip it. If you are using canned chickpeas, just rinse the beans thoroughly and drain before placing in the blender.
Place the first 7 ingredients in a food processor or blender, and puree until smooth. Add the water or non-dairy milk in increments, until you reach the desired consistency. You may not need the full amount called for in the recipe or you may need to add a bit more.
Hummus can be eaten right away or stored in the refrigerator up to 7 days.
Yields: About 2 cups
*Teeccino is a caffeine-free herbal coffee and a truly awesome alternative made from a blend of herbs, grains, fruits and nuts. It’s non-acidic and the package states that 75% of the ingredients are certified organic. Teeccino coffees come in a variety of flavours and the one I used in this recipe was medium roast mocha. The ingredients include: carob, barley, dates and figs, almonds, chicory root and pure natural flavours. Barley is one of the gluten-based grains, so if you have gluten sensitivities, you can substitute regular coffee granules.