I probably should have given this a more appetising title, but at least chocolate is in the name, surely that’s enticing enough.
Just think of chickpea blondies and black bean brownies, as long as you’ve had an awesome experience with either of the aforementioned combinations, you’ll know that legumes can easily be incorporated into sweet dishes without bestowing too much of their flavour. If you’re a fan of a little savoury in your sweet then I’d suggest adding the tahini and if not opt for almond butter or peanut. Almond is probably the most crowd pleasing if I’m on honest, but since having made tahini based brownies I’m kind of obsessed with the combination.
A new product is being introduced to the Linwoods family. A hemp seed based multi boost. If you can’t get your hands on it just yet you can add some milled hemp seed to the mix!
The combination of hemp and chocolate is just a match made in heaven. Whenever I make chocolate oats it’s my go to for a plant based protein boost; purely because without a little added protein I find they also just don’t satisfy every element of my appetite!
I’m thinking a cookie dough dip of sorts is next on the agenda!
Chocolate Hemp HummusPrint Recipe
- 1 can of chickpeas, drained and rinsed well; approx. 240g
- 60g almond butter or tahini
- 2 heaped tbsp Linwoods Multi Boost of choice
- 2 - 4 tbsp almond milk or non dairy milk of choice (hazelnut or oat works well too)
- 60ml maple syrup
- 50g cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
Add all ingredients to a blender or food processor. Process until smooth adding a little more non dairy milk if necessary to reach desired consistency.
Store in the fridge in a seal tight container for up to 3 days.
Serve on toast, rice or corn cakes, with fruit of choice, pretzels… or whatever you fancy!
Switch up your usual savoury hummus and bring it over to the chocolate side of life! A fantastic alternative cookie dough like dip for you fruit, pretzels or simply spread it on toast!