Mint Chocolate Hummus Recipe

You should thank me, because I'm posting a delicious recipe instead of the Thanksgiving carol I wrote.
It's not a jar of dirt.

It's Nutcracker week- intense rehearsals every night leading up to the performances on Sunday- so I wanted something nutritious, but also a little whimsical and festive, to snack on before rehearsal.  I also wanted to put my new mint plant, a birthday gift from my parents, to work.  I remembered the recipe for chocolate hummus that a friend of the family gave me a few years ago, and I started tinkering with it.  The result is a mint chocolate hummus- think  that's nutritious, sweet but not too sweet, easy to make, and easy to make vegan.  Think nutritious mint-chocolate cookie dough.


One more thing- I highly recommend making this hummus while listening The Ramones.  There are very few things as therapeutic as listening to The Ramones while cooking.

Mint Chocolate Hummus

16-oz can of chickpeas, drained *
1/4 cup tahini
1 tbsp oil I used 1/2 tbsp olive oil and 1/2 tbsp canola oil.
6 1/2 tbsp cocoa powder
1/2 tsp espresso powder optional
1 1/12 tsp fresh mint, washed and chopped  Can also use 1 tsp mint extract.  I used peppermint, but other kinds of mint would be fine.
1 1/2 - 2 tbsp honey or other syrupy sweetener *
~3 tbsp almond milk *

*The almond milk I used was sweetened.  Unsweetened almond milk or the liquid from the canned chickpeas would also work, but I would recommend including one more tablespoon of honey/other sweetener.

Blend the chickpeas, tahini, oil, cocoa powder, espresso powder, mint, and honey until a thick paste forms.  Add almond milk until it thins out to your liking.  I recommend tasting it so you can decide whether you want to add a little more mint, cocoa powder, or honey.  Be careful!  Too much mint makes the hummus taste like peppermint, too much cocoa powder makes it taste like dirt, too much honey and you can't taste anything else.

Keep it in the fridge.  Best by two weeks after it's made.

This is about how much mint I used.

Try this with apples or pears.  It would also be good with berries, especially strawberries, on pita, or by the spoonful!  Please keep me updated-  If you make it, you can tag me on Facebook and Instagram @theblerghblog, and you can also comment below.  You should do that even if you don't make the recipe.


World peace and love,
Heather


2 comments:

  1. I'll be totally honest I've never really tried any of the sweet flavored hummus varieties available... At that point it seems more like a hummus-textured dessert pudding. After seeing your post, I think Ill give it a go and maybe even make my own :D

    ReplyDelete
  2. Let me know if you do! I've tried a store-bought sweet hummus and I didn't love it. This recipe is a more food-y and less dessert-y, if that makes sense.

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