If you have been following me for a while you will probably know by now that there three things which I am totally obsessed with:
- Almond butter
So I thought why not combine these three things together?! I know it sounds really weird (chocolate hummus what?!) but I promise you it works so well. If you think about it, chickpeas have a very neutral flavours, unless you add spices or seasoning to them they taste pretty bland. For this reason I think they are the perfect base for this protein packed spread. Add almond butter for creaminess and flavour, banana for sweetness and when you finally add the raw cacao powder the all thing just come together in a beautiful silky, creamy, packed with goodness chocolate flavoured spread!
It’s just the perfect post workout snack or breakfast. I love spreading some on rye or gluten free bread and top it with fresh sliced strawberries or more bananas.
After this so successful experiment I feel like the sky is only the limit when it comes to flavoured hummus! I am already thinking about new sweet combinations, uhm… will definitely keep you posted!;)
1 cup of cooked chickpeas ( if you are using tin ones please make sure they have no salt in it)
2 heaped tablespoon of almond butter
2 heaped teaspoon of raw cacao powder
2 very ripe bananas ( make sure they are nice and spotty)
1/2 teaspoon of cinnamon powder
2 tablespoon of dates nectar ( you can also use honey or maple syrup, I find the caramel flavour of the dates goes really well with the other flavours)
1/2 cup of almond milk (go for a creamy non diary milk, I wouldn’t recommend to use brown rice milk in this recipe)
Simoly place all the ingredients into a food processor and blend until smooth and creamy. I have used my Vitamix in this occasion and it worked perfectly. If you feel your hummus is too thick add gradually more almond milk until you reached the desire consistency.
Keep in an airtight container or jar for 4-5 days.