This is incredibly easy to make – just throw all the ingredients in a blender or food processor and blast until smooth. Some suggest removing the skin from the chickpeas before blending but it’s not necessary. Just blend a little longer if the texture is too coarse.

Once you’ve made the hummus, the serving options are endless: enjoy with sliced strawberries, a dollop of natural yogurt, or even blend with some frozen bananas for a protein-packed healthy ice cream. My favorite trick is to leave some hummus in the blender once you’re finished and whip it up with any kind of milk and ice for a frothy chocolate milkshake.

Ingredients:

Chocolate Hummus

1 can of rinsed and drained chickpeas or BLACK BEANS

2 Tbsp peanut butter

2 Tbsp cacao powder (or cocoa)

2 dates, with stones removed

1-2 Tbsp maple syrup

1 tsp vanilla extract

pinch of salt

Directions

1. Rinse and drain the beans before pouring into a food processor.

2. Add in all the other ingredients.

3. Blend for 20 seconds, then check the flavor and consistency. Add extra maple syrup or a splash of water if required, then scrape the hummus down the sides of the bowl and pulse again until you achieve the desired consistency.

4. Serve with chopped fruit or some natural yogurt.

Recipe Notes

• For a spicier alternative, add a quarter of a teaspoon of chilli powder for extra kick. A sprinkle of cinnamon would also add a different flavor.

• You can add chopped nuts or dried coconut for a little extra crunch.

• You can swap the maple syrup for honey or other sweeteners if preferred.

• Other nut butters can be used instead of peanut butter, or omitted altogether if your diet doesn’t allow nuts.

• Other white beans such as cannellini beans can be used instead of chickpeas.

• The hummus can be stored in an airtight container for up to a week.

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