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Charmaine’s Chocolate Tahini Hummus

Chocolate Tahini Hummus using Crosby's Maple + Molasses
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Ingredients

Units Scale
  • 1 (540 mL/19 oz) can chickpeas, drained and rinsed (and patted dry)
  • 1/2 cup (125 mL) tahini
  • 1/2 cup (125 mL) cocoa powder
  • 1/2 cup (125 mL) dark chocolate chips (or finely chopped dark chocolate)
  • 1/4 cup (60 mL) Crosby’s Maple + Molasses (click here for product info)
  • 2 tsp (10 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) milk (I use plant based (almond) milk - but cows milk if fine)

Instructions

  1. Place chickpeas in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped (scrape down sides of bowl when needed).
  2. Add remaining ingredients (except for milk) and pulse until very well combined and mixture is smooth (will likely take about 6 good pulses) – be sure to scrape down slides of bowl when needed.
  3. With the motor running, pour in milk and pulse until very well combined.
  4. Cover and refrigerate for up to 4 days. Stir well before serving.
  5. Place in serving dish. Garnish top with a sprinkle of dark chocolate chips, toasted sesame seeds, drizzle of Maple + Molasses and sprinkle of salt.
  6. Serve with fresh fruit (strawberries, apple & pear slices), pretzels and/or Graham cookies.

Find it online: https://www.crosbys.com/charmaines-chocolate-tahini-hummus/