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Peanut Butter Chocolate Chip Dessert Hummus
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
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.
Servings Per Container
Amount Per Serving
Calories From Fat
% Daily Value *
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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