Chocolate hummus I hear you ask, yes it’s very much a thing. I discovered it in on a recent trip to America and have been hooked ever since. I thought I would try my hand at a healthy version, this uses dates for sweetness. The balance of dates, almond butter and chickpeas is great for keeping a steady blood sugar level. Which is always a bonus, especially in children. Who’s experienced a child with a sugar crash, because I most certainly have.
It’s also a great way to get secret vegetables in to a child’s diet. You could pop this on toast, use it as a dip, or even blitz some in to milk to make a milkshake or hot chocolate. As my daughter loves eating the rainbow, I like to serve it with a platter of fruit. This is the second recipe I have created in partnership with Princess and their blender range, you can see the first recipe ‘Neapolitan Banana Ice Cream’ here.
This hummus recipe is super simple and requires minimal ingredients, it will keep in the fridge for around three days if covered. You can use any nut butter or even swap that for tahini if you wish. You can also create the texture you enjoy most, by simply adding more or less liquid.
Prep time: 5 mins
Blending time: 15 mins
Total time: 20 mins
- 400g tin chickpeas, drained and rinsed
- 9 soft dates
- 3 tbsp almond butter
- 4 tbsp cocoa powder
- 2 tbsp milk (nut or dairy)
- Olive oil
- Honey/maple syrup
- Add all ingredients to a blender (minus oil and honey/maple).
- Mix on the pulse setting in short bursts, turning the blender off and scraping down the sides between each one.
- You can add more oil or milk to reach your desired consistency.
- Taste and then adjust sweetness by adding desired amount of honey or maple syrup.