Chocolate hummus

Ingredients for 1 servings:

• 1 can chickpeas (400 g, 265 g drained weight)
• 5 pitted dates
• 30 g almonds
• 120 ml oat milk (oat drink)
• 4 tsp agave syrup
• 20 g coconut oil
• e.g. cinnamon
• ½ vanilla pod(s), scraped pulp
• 30 g cocoa powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan and low-calorie hummus with chocolate flavor

Widely known from oriental cuisine, hummus is reinterpreted here in a sweet version. Suitable as a dessert, dip, and especially as a spread, this delicious chocolate spread is both vegan and low in calories. Place the chickpeas in a sieve, rinse with cold water, and let drain. Chop the dates. Finely grind the almonds in a food processor. Add the dates and chickpeas to the ground almonds in the food processor. Pour in the oat milk, add the agave syrup, coconut oil, a pinch of cinnamon, the seeds of half a vanilla pod, and the cocoa powder. Now puree everything in the food processor – or use an immersion blender – until light and creamy. Pour hummus into jars. Chocolate hummus will keep refrigerated for at least a week.