Healthy Snacks: Mexican Chocolate Hummus

April 2, 2015
I bought (the kids) cocoa swirled cookie butter at Trader Joe's today. It is such a novelty to peel off the gold foil and plunge my spoon in to the smooth surface. It's reminiscent of Willy Wonka's winning chocolate bars. It isn't long before cookie butter is gone around here. Not because of the kids, nor my husband. I can't stop opening up that cupboard. Today as I fought that battle inside my head, between desire and logic, I remembered the surprisingly amazingly wonderful chocolate hummus I bought at Whole Foods a while back. As luck would have it, I had a can of garbanzo beans in the same cupboard as that darn cookie butter. With this recipe, logic wins, but my desire for a chocolate dip on my plantain chips is satisfied.
Healthy Snacks: Mexican Chocolate Hummus

Healthy Snacks: Mexican Chocolate Hummus

utensils YIELDS 1-6 serving, depending upon self control
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  • 2 tbsp Almond Butter
  • 1 tbsp Olive oil
  • 1 can Garbanzo beans, rinsed and drained
  • 5 tbsp Cocoa Powder
  • 2-3 tbsp Maple syrup
  • 8 drops Liquid Stevia
  • 1/4 tsp Cinnamon
  • dash Cayenne pepper
  • 1/2 tsp salt
  • dash Black pepper
  • 3 tbsp Almond milk
  • 2 tbsp Almond Butter
  • 1 tbsp Olive oil
  • 1 can Garbanzo beans, rinsed and drained
  • 5 tbsp Cocoa Powder
  • 2-3 tbsp Maple syrup
  • 8 drops Liquid Stevia
  • 1/4 tsp Cinnamon
  • dash Cayenne pepper
  • 1/2 tsp Salt
  • dash Black pepper
  • 3 tbsp Almond milk
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Directions

In a high-speed blender, combine all of the ingredients, scraping down the sides as you go. Serve in a bowl, and dip whatever your heart desires! Apple, bananas, plantain chips, banana chips, crackers, or put it on your toast!

Also by Jess: Peaceful Mexican Bowl
Paleo Chocolate Silk Pie
Paleo Chocolate Chip Cookie
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Photo: Jessica Riley-Norton


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Jessica is a runner, snowboarder, amateur gardener, yoga teacher, mala maker, cook, excellent eater, and is always listening to music. She lives on Cape Cod with her two children and husband.

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