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Chocolate hummus- no oil, vegan and gluten free

A legume based, creamy hummus with no refined sugars, makes a filling, healthy dessert dip.
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Prep Time 4 hours
Cook Time 30 minutes
Servings: 4 people
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 1 cup navy beans - soaked for at least 4 hours in water can substitute 1 cup canned garbanzo beans if preferred
  • 2 Tbsp almond butter unsweetened
  • 3-4 tsp maple syrup ( per your taste preference)
  • 3 pitted fresh dates soaked in warm water for 15 min
  • 3 tsp raw cacao powder
  • 1 tsp vanilla extract
  • 4 tbsp soy or almond milk
  • pinch of salt

Equipment

  • Pressure cooker or instant pot if using raw beans
  • High speed blender

Method
 

Cooking the beans
  1. Whenever using raw beans, soak them for atleast 4 hours, if possible overnight. Drain the water. Put the beans in a bowl that can be placed in a pressure cooker or instant pot. If using stove top pressure cooker, cook the beans for 3 whistles and let the pressure release by itself.
    If using instant pot, add about 2 cups water in instant pot. Place the bean bowl in the instant pot and pressure cook for 10 min on high. Let it automatically cool down and then open the instant pot.
Blending
  1. In a blender jar, now add the beans, followed by soaked dates, almond butter. Blend till a smooth paste.
    Now add the cacao powder, maple syrup, vanilla extract, and salt. Blitz it for 20 sec.
    *If you have a love for cinnamon, add a pinch of cinnamon powder too.
    Then add plant based milk, little by little to get the consistency of your choice. I like to keep it slightly thick, as more drippy texture usually creates mess in kitchens with kids.
Serving
  1. Use this yummy chocolate hummus to dip all kinds of fresh fruit, whole wheat crackers, pretzels, etc.
    Store in fridge for up to 3 days.