Chocolate hummus “thasmere”
500g boiled chickpeas, with ¼ cup of the water they were boiled in
⅔ cup tahini, preferably whole-grain
4 tbs cocoa powder
3 tbs honey
[tbs. = tablespoon 1 cup = 250ml]
For a more aromatic and “multidimensional” spread, you can add spices like ground cinnamon, clover, ginger, and cardamom (<— it really lifts it up!).
With a tablespoonful of hazelnut butter “thasmere” really resembles a traditional praline spread!
If you want your chocolate hummus to be really smooth, peel the chickpeas before pureing them – or have your kid do it for you 😉
Put all the ingredients in a food processor and begin to process. Add the chickpea liquid as needed to allow the machine to produce a smooth puree. Then, taste and adjust the flavor with spices and/or hazelnut butter.
Store in the refrigerator in a jar for up to 5 days.
It’s yummy as a chocolate spread on hot bread or even as a dip for crispy fruit! It can also be a great filling for crêpes!