This is unlike any hummus you’ve ever had before. No oil, no tahini, and it’s sweet! But it sticks true to the heart of hummus, and what gives it most of it’s great health benefits anyways, chickpeas! Why the changes? Keep reading to find out!
Oil Is Out
Want to know why I didn’t use oil in this recipe? Honestly.. I forgot to 😛 I knew I was missing something when I wasn’t originally getting that smooth texture I wanted, but it slipped my mind since I wasn’t working with savory ingredients. But I found a new fun way to create it instead. And it so perfectly compliments and enhances the sweet profile of this hummus. So what did I use instead of oil? Cashew milk! Silk unsweetend cashew milk has quickly become one of my favorite products ever since the first time I tried it. It is dairy free, doesn’t include the additives commonly found in almond milks, and has less calories than both dairy and almond milk! So it is perfect to add to dishes without adding unwanted allergens or unnecessary excess calories.
I have mentioned this in my other hummus recipes. But for any of you out there that don’t care about savory hummus and only want to try this one because it tastes more like a chocolate dip (which is totally cool – love me some chocolate – duh), I will say it again! I have nothing against tahini, I just don’t think it is necessary. I like making foods that are easy and inexpensive. I know the simpler the recipes, the more likely you will want to recreate them! And ultimately that is what I want from sharing my recipes with you. Tahini is definitely the most expensive ingredient in hummus. It is also one you may not use for many other recipes, and therefore may not have on hand. So excluding it allows us to keep this treat cheap and easy to make! But if you have it and want to use it, by all means add a tablespoon or two. It won’t hurt it!
Yes. And it may sound a little weird at first, but yall trust me when I say this stuff is SOO DARN GOOD. You really cannot taste the chickpeas in it at all, it just tastes like a chocolatey dip! But the difference between this and all other chocolate dipping sauces you will find in the stores is that this one is actually nutritious. Chickpeas are so good for you! A great source of plant based protein as well as other necessary vitamins and minerals. And we don’t stop there, we use other great ingredients as well.
First, we use cacao powder. Raw cacao powder is made by cold-pressing unroasted cocoa beans. This process enables it to retain it’s beneficial enzymes while simultaneously removing the fat. Cocoa powder looks similar to cacao powder (even it’s name! Gotta look closely at the placement of those “a”s 😛 ) but it is actually made very differently. Cocoa powder is raw cacao that’s then roasted at high temperatures. Unfortunately, roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. Cacao has a lot more antioxidants than cocoa, and has been said to help reduce the risk of stroke, high blood pressure, even cardiovascular disease (the number one preventable cause of death in the world).
Also, there is very little sweetener added to this recipe, and you can feel free to play around with what you use. Start with just a little amount, and only add as needed for the taste you want. You could also substitute the agave with maple syrup, honey, dates (however a “sticky” sweetener aids in the consistency) or whatever you like to use best!
And I’ve already mentioned how using cashew milk helps not only the consistency, but the nutritional value as well. So there you have it, a chocolate snack that is actually healthy! So let’s get to eating!
If you are a sweets-aholic like me (and apparently like my dog would like to be) you definitely need to try my pumpkin spice muffin tops, sweet potato breakfast cookies, and keep an eye out for many new dessert recipe posts that I have in the works 🙂