Remember as a kid, how great it was to lick the mixing bowl from mom’s chocolate cake? Even better was the chocolate frosting mixing bowl!
I suppose the threat of shits-inducing salmonella was real even decades ago, but we never cared. It was worth the risk to lick both the beaters and the bowl.
I’m not sure I’d do the same now. I have no idea what is in box-cake mixes, but I know homemade buttercream frosting is nothing but cocoa, vanilla, butter, sugar, and cream. No wonder it tasted so fantastic!
A Healthier Alternative
Let’s be honest, here. This chocolate hummus is not as soul-satisfying as chocolate buttercream. But it doesn’t clog your arteries or increase your blood pressure, either.
This recipe for chocolate hummus gets its sweetness from maple syrup and it’s chocolatey fantasticalness from powdered cocoa (or cacao). Instead of garbanzo beans, I used black beans and added in a little tahini for the bit of fat that carries the chocolate flavor so well. This chocolate hummus is a good substitute for that candy bar — you know your arteries will thank you!
Did you know that cacao powder has a ton of health benefits? It’s packed with polyphenols that have been shown to lower blood pressure, lower bad cholesterol, and boost good cholesterol. Cocoa powder also unstiffens arteries making blood flow easier and it even boosts immunity.
Black beans are the powerhouse of legumes with more antioxidants for cancer-fighting than any other bean, pea or lentil.
So, yep, this black bean chocolate hummus is a winner.
I could eat this hummus with a spoon, and that would be OK. It’s that healthy! Fresh and dried fruit is fabulous dipped in this hummus, as are pretzels. Paired with a fresh banana, this hummus will thoroughly satisfy your sweet tooth and chocolate craving.Print
I know you’d rather have a chocolate bar. But this satisfies almost as much and is much kinder to your arteries. Eat it with fruit. Eat it with pretzels. Eat it on toast. Eat it plain with a spoon. This hummus is best when it’s had some hang-out time in the fridge — overnight is perfect. It can be enjoyed straight away, though.
- 1 can of black beans, drained and rinsed
- 1/2 cup cacao or cocoa powder
- 2 tablespoons tahini
- 4 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 tablespoons hot water
Add all ingredients to the food processor bowl fitted with the metal blade.
Process until very smooth — about 3 or 4 minutes. If the hummus is too stiff to your liking, add hot water, a tablespoon at a time, to achieve your perfect consistency.
It’s best to let this rest in the refrigerator for a bit to give the chocolate some time to do its magic, but that is not required.
This chocolate black bean hummus tends to get thick like buttercream frosting in the refrigerator. If that happens, and you want it thinner to serve, just add a bit of hot water and stir in vigorously.
Keywords: cocoa powder, hummus, black beans