Chocolate Hummus

Chocolate. Hummus. Together. I know!!

Who knew those two foods would make a perfect pair. It’s an unexpected combination that really hits the spot, without feeling bad about indulging!

A special thanks to Leen @berryfieldstudios for sharing this delicious recipe with us here on NDNC! Leen is an allergy mama herself, and her account is one of my favorites on social media. If you get a chance, check out her posts. When she isn’t cooking for her family, Leen loves to draw and paint. She uses her artistry in her food presentations {as evidenced by these beautiful shots she took of her latest creation}, and radiates positivity through her words – something we could all benefit from.

One of my favs of hers is this dip. And I’m extra thankful that she wrote down the recipe for us! Leen doesn’t subscribe to recipe writing – it just isn’t her thing. So to make that extra effort just for us is much appreciated!

I made this amazing Chocolate Hummus dip a few times already and it’s one of those foods that you don’t feel guilty enjoying. It’s truly decadent yet supremely healthy, and loaded with so many vitamins and minerals to help your body stay on the right track of living a happy and healthy lifestyle.

This dip is definitely an out-of-the-box creation of hers! When you think of Hummus, you think savoury. But not with this delicious treat. Use it as a spread or with fresh fruit as a dip — or straight out of the bowl if you can’t wait, like me. It’s also completely top allergen free, naturally vegan, and naturally gluten free. Win-win-win!

So without further ado, I hand this post over to Leen!

xx, Laila

Free from: dairy, egg, peanut, tree nuts, fish, shellfish, mustard, wheat/gluten, sesame, animal product, animal by-product.

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Hello chocolate hummus gorgeousness! Hello everyone! YES! It’s not a joke.

A healthy, decadent & sweet chocolatey hummus, that’s super easy to make.

Oh well! I got too excited I forgot to introduce myself to you, wonderful readers!

I am a [food-obsessed] mother to awesome children, who happen to be super fussy eaters & have multiple food allergies. Basically, spending most of my life thinking of food, researching food, cooking, feeding & eating. Then dreaming about food at night. (Joking)

So, I was thrilled when the wonderful Laila asked me to be a guest writer on her blog! (Reasons for my excitement will cover a page, but in short: she’s awesome & I don’t normally write blogs just random captions under food pictures on Instagram

@berryfieldstudios

)

So, here is why I’m so excited about this crazy chocolate spread:

1. Because the basic recipe is just three ingredients (who else likes simple minimalist recipes?)

2. It is free from all top allergens & safe for anyone EXCEPT those with chickpea allergy, cocoa allergy or maple allergy. OK. So you’ve just got the main ingredients!

3. You can whip this up in a short time & I’m sure it will last for shorter!

4. Although it can be stored in the fridge for up to a week … again, if it even lasts that long!

5. This is vegan (no dairy or eggs), nut-free, peanut-free, seed-free (no sesame or any other), soya-free, NO added fat & NO processed sugar, no additives or artificial anything.

6. This is a very flexible recipe, great just as is but also takes in lots of creativity so I will include a long list of (optional add-ons & toppings)

7. Finally, it has multi-uses. I’ve even tried it as a chocolate cake frosting!

So here we go:

You will need a good food processor &

1 can of cooked chickpeas – drained (230 g)

3 table spoons organic cocoa or raw cacao

7-9 tablespoons organic or high-grade pure maple syrup depending on how sweet you like it (approx 1/2 cup)

Optional add-ons:

Pinch of sea salt (optional to balance flavours)

1/2 a teaspoon ground cinnamon (optional)

Orange peel/zest or orange oil (optional if you like chocolate-orange combination just don’t add juice!)

2 tablespoon water or your dairy-free milk of choice (optional if you’d like a runnier consistency to use as a dip)

1 tablespoon coconut oil (optional if you like a thicker spread or if you’d like it to set as a frosting- needs to be in the fridge)

No progress photos because it’s very straight forward, after you drain the cooked chickpeas, put them along with the other ingredients in your food processor and whizz!

Optional toppings:

Fresh fruit, bananas & berries are my faves with chocolate and are great with our chocolate hummus.

If you’re not avoiding nuts then it’s great with hazelnuts or pistachios..

Drizzle of nut butter..

a sprinkle of shredded coconut.

maybe some edible flowers (because they are a big trend at the moment)

You might also like to have some bread, rice cakes, crackers, pretzels or anything suitable for (spreading on) or (dipping in) our magical chocolate hummus_ that’s if you haven’t started taking it off the spoon already!

Sky is the limit & I personally can’t stand following a recipe without having a personal touch each time. So get creative & enjoy! Xx