Brownie Batter Hummus

Hello! Today we have a super yummy easy recipe that satisfies your sweet tooth and has lots of protein! Disclaimer: It needs to sit in the fridge to achieve it's full potential. Here's what you need...

 1 (15 ounce) can chickpeas, drained and rinsed well
 ½ cup coconut sugar- you can use lightly packed brown sugar if you don't have coconut
 ⅓ cup unsweetened cocoa powder
 2 tablespoons natural almond butter- you can substitute any nut butter!
 ¼ teaspoon fine sea salt
 6 tablespoons unsweetened plain almond milk
 2 teaspoons vanilla extract
 ¼ cup mini chocolate chips (or ⅓ cup regular or dark chocolate chips)
1. Add the chickpeas, coconut sugar, cocoa powder, almond butter, salt, almond milk and vanilla extract to the bowl of a food processor. Process for about 1 minute, stopping once halfway through to scrape down the bowl, until the hummus is nice and smooth! If the hummus is thicker than your liking you can add some almond milk to it.

2. Transfer to an airtight container, fold in the chocolate chips, then chill covered in the refrigerator for at least several hours (but preferably overnight). Serve as desired, I had it on some pita bread and my bread machine white bread! The white bread recipe is after this one!

NUTRITION INFORMATION: Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 4 g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 175mg Carbohydrates: 23g Fiber: 3g Sugar: 14g Protein: 4g

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