I’ve pretty much been obsessed with hummus lately. When I wanted to attempt my first batch of homemade hummus I bought a lot of garbanzo beans because I wasn’t sure how many tries it would take. I have a lot leftover, so I figured I would give chocolate hummus a try.
I’ve seen quite a few people posting about chocolate hummus lately, but it’s not something I have found at a store near me.
That’s ok though because making it myself was quite easy. As with regular hummus, the most time consuming part was removing the skin from the garbanzo beans.
Then it’s a matter of popping all of the ingredients into the food processor and letting that do the rest of the work.
This is the exact food processor I have. It’s mini, but it’s awesome! (This is an affiliate link. I may earn a small commission if purchased.)
Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel
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Yield: 2 Servings (1 Freestyle point per serving)
- 1 (16 oz.) can garbanzo beans (chickpeas)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup sugar free Maple syrup
- 1 teaspoon granulated Splenda
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons water
- Drain chickpeas in a colander. Run under hot water for a minute, then remove the skins.
- Put the chickpeas into a food processor. Add the rest of the ingredients except the water. Start by adding 2 tablespoons of water.
- Run the food processor until the hummus is smooth. Check the consistency and add more water if necessary. Run the food processor again until the hummus is smooth.
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