Brownie Batter Hummus
It seems my son only likes beans in two forms. One is infused with ham like in grandma’s Bacon Baked Beans and the other is when it is hidden in the form of chocolate. My girls love it too. This recipe came about after my wonderful cousin brought me a sweet little container of Brownie Batter Hummus… and I was hooked. I worked and worked until I found two ways of making it without sugar. Sugar is my arch nemesis. It really doesn’t like me and I don’t particularly like it… I prefer things bittersweet and generally not followed by aches and pains, so I’m always looking for ways of excluding it from my diet. This one… is a win.
- 250g dried chick peas, soaked overnight and cooked, or 2 (16-oz.) cans, drained and rinsed
- 3 Tbsp tahini (for nut free version) or almond flour
- ¾ cup coconut oil
- ½ cup cacao powder
- 50g melted unsweetened cacao baking bars
- 1 tsp finely ground espresso
- 3 Tbsp pure vanilla extract
- ¼ cup coconut milk (the thick canned/tinned or small boxed kind with the cream)
- ¼ teaspoon sea salt or pink salt
- 1 cup packed pitted medjool dates +
- 1 Tbsp Raw Honey (the honey is optional, but I love the fermenting capability, the antifungal properties for a healthy gut and if you get small farm & local; the benefit of helping with allergies as well as knowing the bees are more likely to be treated humanely.)
OR in place of dates & honey:
- Put all ingredients in a food processor and pulse until smooth.
- Spoon into a bowl and top with Lily’s Dark Chocolate Chips, Enjoy Life or Pascha’s 85% Dark Chocolate Chips.
- Serve with Apple slices, celery sticks, Coconut Chips, or Tortilla Chips.