Chocolate Hummus — The Renata Collective

As seen in my article on @YorkRegion and my Metroland / Torstar Column – RENATA’S TABLE: Chocolate hummus a perfect addition to school lunch box

Yes, you read the title of this recipe correctly! Chocolate Hummus! I’m a big fan of chickpeas as they are a healthy and wildly versatile legume that lend themselves to cooking (as in many of my recipes), baking, roasting and pureeing into dips. This recipe is a delicious way to add plant-based protein and fibre to your snacks!

Chocolate Hummus is a perfect addition to a school lunch box as it is nut free, or an office lunch, packed along with some fruits, small pretzels or crackers for dipping, this makes a great treat for kids and adults alike! It is also delicious and nutritious spread on bread or pancakes or swirled into oatmeal to start your day and fuel your morning!

In addition to their protein and fibre, chickpeas contain folate, iron, manganese, magnesium and potassium – all supporting blood and heart health.

Cocoa is a powerful anti-inflammatory and antioxidant, rich in magnesium, is gut supporting and contains potent neuro benefiting components to support an overall sense of well-being and calmness.

Cinnamon is another powerful antioxidant, anti-inflammatory, in addition to being an antibacterial and an anti-fungal. It supports good cholesterol, balances blood sugar, boosts cognition and supports brain health.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Chocolate Hummus s goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 20 Minutes / Makes: ~2 Cups

Ingredients

1 x 540mL 19 oz fl Can Chickpeas – drained and rinsed
½ teaspoon Baking Soda
Optional – 4 Pitted Dates – for extra sweetness
1/3 Cup Pure Cocoa
1/3 Cup Maple Syrup
3 Tablespoons Olive Oil – or another neutral oil of your choice such as grape seed or avocado
1½ teaspoons Vanilla
1½ teaspoons Ground Cinnamon
¼ teaspoon Sea Salt

How It’s Made

Drain and rinse the canned chickpeas. Add the chickpeas and baking soda to a medium pot and cover with water to a couple of inches above the chickpeas.
Bring to a boil and continue to gently boil for 15-20 minutes until the chickpeas are very soft. (You can skip this step but this is what makes the hummus very creamy.) Add the dates, if using, in the last 2-3 minutes to soften them.
Drain and let the chickpeas cool as you gather the other ingredients.
Add the chickpeas (including skins that have fallen off during boiling, and dates if you included them) to your food processor and then add the rest of the ingredients.
Whirl until blended smooth.
Pour into a pretty bowl to serve right away or store in your fridge in an airtight container.

Enjoy!