It’s hard to pick a favorite, but I think today’s offering might be my favorite recipe of my #ChoctoberFest menu.
Friends of ours brought this chocolate hummus dip to Firecracker’s birthday party and it was a huge hit. Kids and adults alike couldn’t get enough of it! I’d been dying to make it at the house and here was my perfect opportunity.
I was a little nervous that Firecracker wouldn’t go for it, as homemade hummus is not “real” hummus and he won’t touch it if it’s not out of a store bought container. However, as this dip doesn’t have tahini it’s not technically a hummus variation anyway, it’s simply a sweet bean dip.
I got him to help me in the kitchen and simply told him we were making chocolate. He couldn’t be more ecstatic. He absolutely loves to help in the kitchen and his current favorite phrase is “need any help?” almost to the point of annoyance, but I do want and need to encourage this helpful attitude!
I broke out the step stool and had him push the buttons on the food processor. (Treat looked on in anticipation.) He kept informing me it was ready in his impatience to eat some chocolate. He did a fabulous job waiting until after I took some photos before I handed him his own little snack kit of dip, pretzels, and apple slices.
If you’re looking for a guilt-free way to satisfy that chocolate craving, I encourage you to break out the food processor for this snack.
Chickpea Cocoa Dip
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 5 tbsp maple syrup
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Place garbanzo beans in a food process and pulse a few times. Add the remaining ingredients and puree until smooth, scraping down the sides of the bowl as needed.
- Enjoy with pretzels and fruit.
*This recipe is adapted from Faith at http://theconscientiouseater.com/5-ingredient-vegan-chocolate-hummus/*
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