Last May I found the best thing ever: Chocolate Hummus.
The Whole Foods near where I lived in Philadelphia sold this locally made variety of dessert hummus and it was like eating thick, vegan, gluten-free chocolate pudding. It was heavenly and orgasmic and it never lasted more than a day around me.
A few days ago, I finally made my own! I wanted a sweet hummus that was both healthy and tasty, and could be eaten at breakfast (even though it makes an awesome dessert!)
Breakfast of champions indeed!
Chocolate Coconut Breakfast Hummus
- 1 can garbanzo beans, rinsed (I used the no salt added variety) and shelled
- 2 tablespoons cacao powder
- 2 tbsp coconut oil, melted
- 4 packets of stevia
- 1 tsp raw agave (add to taste)
- coconut flakes to garnish (optional)
1. Rinse the garbanzo beans and pop them out of their shells. Removing the shells allows the hummus to blend easier and it becomes very smooth and creamy.
2. Combine garbanzo beans, melted coconut oil, cacao powder, stevia, and agave in a food processor. Pulse the blender and stop to scrape down the sides.
3. Blend and add a few tablespoons of water if needed to make it smooth. The water really helps combine it all (you could add a nut milk too).
4. Top with shaved coconut and enjoy!! Yup, it’s that easy.
This is a game changer.
It’s smooth, rich, creamy, and packed with protein, healthy fats, and natural sweeteners.