Chocolate Hummus - Phase 3
My son loves hummus. He would eat it for every meal, every day, if I let him.
This morning, I mentioned chocolate hummus and he got pretty darn excited. So, I have white beans cooking to make him some.
You can use chick peas if you want, or black beans or white beans.
Hershey's Regular Cocoa (not the Special Dark) or you can use raw cacao. It seems like a lot of cocoa but it is necessary.
For the oil, you can use olive oil, like I do- olive oil and chocolate go so well together!! Or, if you want, you can use grapeseed oil- it has no flavor.
You can cook the beans from dry or use canned- your preference. I always cook mine from dry because it is a huge cost savings and I am all about saving money. Save the aquafaba, because you might need it.
Start out with the lesser amount of olive oil and add more as you need. I like to add enough that my Vitamix does not have to work too hard but it is still thick.
Add more sweetener if you want.
1 1/2 cups cooked white beans
2T raw white sesame seeds
1/4 cup xylitol or stevia equivalent
1/2 cup Hershey's regular cocoa
1 tsp alcohol free vanilla extract
1/4 tsp sea salt
1/4 - 1/2 cup olive oil
Put the oil, vanilla, sesame seeds and salt in the blender. Now add the cocoa and sweetener. Beans go on top. Start the blender out on low until everything is incorporated, then switch to high. Blend until it is as smooth as you want. If you need to add more liquid, use water to the aquafaba (bean liquid) from your beans, a tablespoon at a time.
Scrape into a container and put the lid on. Let sit in the fridge for a couple hours before serving.
Use standard hummus portions. This is a healthy fat.