Summer bloggin’ is a challenge when you want to spend less time in the kitchen and more time outside, especially with all those cookouts and parties. So being a bit short on time this week I was looking for a quick snack and thought about …
Eyeing the vegetables this past week at the grocery store I thought I was going to make my eggplant Parmesan recipe that has fooled many. “How is there eggplant in that?” is a typical response, or “I’m not sure I will like that.” And then …
Yes – you read this correctly!
My friend Deanna recently posted that she had found chocolate hummus at her local grocery store, so I had to try it. I didn’t find that particular brand but did find another – and what a surprise! It was a deep, rich flavor and thick – like frosting.
Right away I’m thinking – “I’m making this!” After looking at the minimal ingredients on my purchased hummus, I decided to give it a go.
There are some variations on the sweetener to use. From organic sugar, to agave to liquid Stevia, I used maple syrup since I had that on hand. I found I could reduce the maple syrup and add Stevia which cuts the calories in half.
There are so many variations you can make. Since beans are pretty neutral in flavor, you can try different varieties and peanut butter seems to be a natural addition.
What a great treat for kids! Make this healthy home-made spread a replacement for those chocolate spreads on the market that use a lot of unnecessary ingredients. This dip is so versatile, think of using it in other recipes, cookies – even as a sundae topping – see below.
Recipe – Makes 4 servings
1 can of low sodium garbanzo beans, drained and rinsed
1/4 cup of good quality cocoa (I like Ghirardelli Dutch-process)
1/4 cup of maple syrup (or 1/8 cup plus 6 Stevia packets)
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
2 -3 tablespoons of water
Run your hands through the rinsed beans to remove the skins And discard. Place beans in microwaveable bowl and warm in microwave for 30-45 seconds. Place beans and a couple tablespoons of water into a food processor and blend for about one minute until very smooth. Add the sweeteners, cocoa, vanilla, salt and blend well. Taste mixture and decide if you need any additions of cocoa or sweetener.
Chill for at least an hour. Serve with fruit, graham crackers or pretzels. Refrigerate unused portion.
Note:
This may create a creamier consistency with other types of beans. I’ve read that black beans also work well.
A healthified sundae shooter: Greek yogurt, rasberries, light chocolate hummus and crushed graham cracker.
