Categories
Chocolate Hummus
Back to Recipes & MoreIngredients
- ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
- ½ cup (125 ml) water
- 1 tsp (1 g) instant espresso
- ½ tsp (2 g) ground cinnamon
- ½ tsp (3 g) salt
- 1 (15 oz) can chickpeas, rinsed well and drained thoroughly
- 1 (15 oz) can black beans, rinsed well and drained thoroughly
- ⅔ cup (67 g) cocoa powder
- ¼ cup (60 ml) tahini
- 1 tbsp (15 ml) pure vanilla extract
Equipment
Small food processeur
Instructions
Step 1
Place the Redpath® Dark Brown Sugar, water, instant espresso, cinnamon, and salt into a small pot over medium-high heat. Bring to a simmer, stirring to dissolve sugar. Remove from heat and allow to cool completely.
Step 2
In the bowl of a large food processor fitted with the metal blade, add the rinsed and drained chickpeas and black beans. Add the cocoa powder, tahini, vanilla extract, and the cooled sugar syrup.
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Step 3
Process in approximately 30-second intervals, stopping to scrape down the sides of the bowl. Process until smooth, or desired consistency is reached.
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Step 4
Transfer to a bowl, if serving immediately. If not, transfer to an airtight container and place into the fridge; up to 7 days.
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