Ingredients:
1 cup uncooked chickpeas
2/3 cup unsweetened vanilla almond milk
1/2 cup peanut butter
3 tablespoons light agave nectar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup chocolate chips or chopped chocolate
Preparation:
1. The night before making the hummus, soak the chickpeas in 2 cups of water in a large bowl
covered with a clean towel. The next day, drain and rinse the chickpeas. Fill a pot with 3
cups water and bring to a boil. Add the chickpeas and boil for 60-70 minutes or until the
chickpeas are very soft. Drain and set aside to cool.
2. Place the milk, peanut butter, agave, vanilla, salt, and cooled chickpeas into a strong
blender or food processor. Blend or puree until the mixture starts to take on the consistency
of hummus, stirring or pushing the ingredients down with a spoon in between blending.
When the mixture is very smooth, transfer to a mixing bowl and place in the refrigerator to
chill for 20 minutes.
3. When the hummus is chilled, remove from the fridge and stir in the chocolate chips. Top with
chopped chocolate pieces and a drizzle of melted peanut butter!
Notes: Pulling the skins off of each chickpea prior to blending will yield an extra silky smooth
consistency.
Nutrition Facts: Calories 281 | Total Fat 15 g | Saturated Fat 6 g | Cholesterol 0 mg | Sodium 143 mg | Carbohydrates 34 g | Dietary Fiber 6 g | Protein 9 g
Recipe developed by Pinch of Yum