I’m so excited that I can barely speak.
Which is good news for y’all, because I’m typing this so I have have absolutely no need to speak. We can just communicate like we are robots on an episode of Guardians of the Galaxy and I am totally here for it… THE WAVE OF THE FUTURE!
Dear goodness, what have I become?
I’m sure you feel the same way about this dark chocolate hummus situation. Chocolate and… hummus? What kind of mad science are you pulling on us, Sarah? Well, chickpeas, y’all know I am a huge fan of hummus so even when I saw this concoction pull up at my local Trader Joe’s, I knew I had to try it. Even if it was completely disgusting, I just had to give it a go. It’s my nature. What can I say?
Well, let me tell you this ish blew. my. mind. It was chocolately, fudgy, and so delicious. Not at all bean-y for those of you who are going to ask (because I know you will ask). There were tow things that bothered me about the Trader Joe’s version. 1) There was canola oil in it. I usually try to stay away from inflammatory oils, so this was a no bueno add in for me personally. 2) MORE TAHINI. Because if a hummus doesn’t have a good dose of tahini in there, what is even the point?
So I’ve made my own version over here that I think, I dare say, tastes better than the original. Also, for as much as I share Trader Joe’s, I think it’s only fair to the chickpeas who don’t have one near them to be able to indulge in this delectable concoction for themselves.
So let’s get to it!
This recipe, like all hummus recipes, is kind of stupid easy. The most difficult part is probably peeling the chickpeas, which is essential for smooth hummus perfection. You don’t have to do this, but I HIGHLY encourage this step. I use these tea towels and basically rub the chickpeas in between them so the skins fall off. Honestly could not be simpler.
We first blend all the non-chickpeas ingredients in a food processor (this is mine) to get some air whipped in there. This is the secret to getting light and fluffy hummus, then add your peeled chickpeas and BOOM! Done and done.
This hummus recipe is so delicious as a dip with fruits/pretzels/banana chips, as a spread for toast, or straight from a spoon at midnight (no that was not me 😉 ). If you wanna make it fancy, you can add some almond extract, mint extract, freeze dried strawberries, or orange zest. SERIOUSLY the flavors are endless!
- 15-ounce can chickpeas (1 1/2 cups cooked), drained, rinsed well, and (optional) peeled
- 1/4 cup tahini
- 1/4 cup maple syrup or 2 Medjool dates, pitted and soaked in hot water for 5 minutes, to taste
- 1/2 cup cocoa powder (Dutch process or dark chocolate, if desired)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pink salt salt
- 2 tablespoons water
- 1/2 teaspoon almond extract
- 1/2 teaspoon orange zest
- 1/2 teaspoon mint extract
- 1/4 cup freeze fried strawberries
- 1/4 cup shredded coconut
In the bowl of a food processor, add all of the non-chickpea ingredients. Blend until the cocoa powder is well incorporated and the mixture looks well mixed. You want to build up air into the tahini so the longer, the better (I do mine for approximately 5 minutes or so)
Add peeled chickpeas and pulse until the mixture is smooth. You might need to add more maple syrup if it doesn't taste sweet enough to you. You also might need to add more water (1/2 tablespoon at a time, up to 2 additional tablespoons) to help the chickpeas break down and incorporate. If you want to add in any optional ingredients, do so once the chickpeas have smoothly blended into the tahini. Serve with any dippers, top toast, or just eat with a spoon. EAT