It’s #tbt so here is one of my favorite recipes for….wait for it….a dessert hummus!! For National Nutrition Month in 2017 the Raleigh Dietetic Association had a hummus showdown where members got to show off their hummus making skills. For this competition I created a chocolate hummus recipe that totally rocks. It ended up winning second place in the hummus showdown! And it is gluten free and vegan (if you top with enjoy life chocolate chips instead of regular)!
Award Winning Decadent Chocolate Hummus
Ingredients
- 1 -15 oz. can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1/3 cup agave nectar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp water
- 1/4 cup enjoy life mini chocolate chips
Instructions
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Drain and rinse the chickpeas and add to a food processor or blender.
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Add the tahini, agave, cocoa powder, vanilla, salt, and water.
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Pulse for 30 seconds then scrape down the sides of the blender with a rubber spatula. You may need to add an additional 1-2 tbsp of water if mixture looks dry.
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Once thoroughly mixed (no chunks of chickpea) use a spatula to transfer to a bowl and top with chocolate chips.
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Serve with apple slices, pretzels (snyder's gluten free pretzels are amazing with this hummus), or strawberries. Store leftovers in the fridge for up to 4 days.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats!
