Enjoy this chocolate hummus as a snack or dessert with sliced apples, strawberries, pretzels or even pita chips.
15 oz Canned chickpeas, drained and rinsed (reserve liquid)
1/4c Unsweetened cocoa or carob powder
3 Tbsp Agave or maple syrup
3 Tbsp Tahini paste (optional, I omit)
1.5 tsp Vanilla or rum extract
6 Scoops Regular Girl powder
pinch Sea salt
In the bowl of a food processor, add all of the ingredients and a small pinch of salt, process until smooth.
If necessary, add 3-4 tablespoons water or chickpea liquid to adjust the consistency. This will depend on how dry the beans became after draining can.
Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.
Recipe provided by Chef Gerard Viverito