Ingredients
Units
Scale
- 1 (15-ounce) can low-sodium chickpeas, rinsed and drained
- 2 medium fully-ripened (brown spotted) bananas
- 1/4 cup + 3 tablespoons unsweetened cocoa powder
- 2 tablespoons fruit-sweetened seedless raspberry or strawberry jam
- 1 tablespoon no-salt-added creamy hazelnut, almond, or peanut butter
- 1 teaspoon aged balsamic vinegar
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon cayenne pepper
- 1/3 cup plain unsweetened almond milk or coconut milk beverage
- 1/3 cup semi-sweet chocolate chunks or chips (2 oz.)
Instructions
- Add the chickpeas, bananas, cocoa powder, jam, nut butter, vinegar, vanilla extract, salt, and cayenne to a food processor or powerful blender. (Hint: If you’re a milk chocolate fan, use less cocoa; if you’re an extra-dark chocolate fan, use more cocoa.) Cover and pulse several times.
- In a small saucepan, bring the almond milk to a simmer over medium heat. (Hint: Do not boil). Add the chocolate, remove from the heat, and whisk until the chocolate is fully melted.
- Using a flexible spatula, transfer the chocolate mixture to the chickpea mixture in the food processor. Cover and purée on high speed until velvety smooth, at least 2 minutes.
- Transfer to a medium bowl, cover, and chill until ready to serve. (Hint: Mixture thickens to a traditional hummus-like consistency when cool.) Store in the refrigerator for up to 1 week.
Notes
Per serving: 60 calories, 2g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 10g total carbohydrate, 2g dietary fiber, 4g sugars, 2g protein
Nutrition
- Serving Size: 2 tablespoons