{"id":28507,"date":"2014-10-11T15:16:52","date_gmt":"2014-10-11T07:16:52","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=28507"},"modified":"2014-10-11T11:16:52","modified_gmt":"2014-10-11T03:16:52","slug":"cooking-on-deadline-recipe-for-chocolate-hummus","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/10\/11\/cooking-on-deadline-recipe-for-chocolate-hummus\/","title":{"rendered":"Cooking on deadline: Recipe for chocolate hummus"},"content":{"rendered":"
\"Paul<\/a>
Paul Goyette <\/a>\/ Flickr<\/figcaption><\/figure>\n

Admittedly, it sounds like a Halloween trick. Chocolate hummus.<\/p>\n

It\u2019s either disgusting or just a cruel joke, right? Neither, actually. But when I first saw it sold alongside \u201creal\u201d hummus at the grocer, I decided it had to be one of those. There was no way a traditional hummus base\u2014with all sorts of savory things like chickpeas\u2014could possibly play nice with chocolate.<\/p>\n

I was pleasantly mistaken. I bought it only because my son\u2014as most 10-year-old boys are\u2014is smitten with anything chocolate. Frankly, I was just curious what he\u2019d make of it.<\/p>\n

Simply put, he loved it. So I tasted it. I loved it, too. Rich, creamy and chocolatey, and thick enough to spread easily. Think of it as a slightly more textured Nutella, and every bit as sweet and delicious.<\/p>\n

But nutritionally, there\u2019s a big difference. While traditional Nutella packs 200 calories per 2-tablespoon serving, the chocolate hummus I\u2019d purchased had just 50 calories. Nutella has 12 grams of fat, while the hummus has just 2 grams. Even the carbs are cut way down\u201421 grams for Nutella, 10 grams for the hummus.<\/p>\n

I needed to make this. The ingredients on the label were all good (nothing hard to pronounce), but some were a bit esoteric for the home cook. So I made a few tweaks and substitutions. The result was just as chocolatey and delicious as what I\u2019d purchased. And I was really pleased with the nutrition numbers, too\u201475 calories, 3 grams of fat and just 11 grams of carbs.<\/p>\n

What do you do with it? Your kids will be happy to eat it by the spoon. You also could spread it on bread with peanut butter or a banana or both. It\u2019s great on graham crackers, and my son loves dunking pretzels and apple wedges in it. Come to think of it, that\u2019s also how he enjoys regular hummus.<\/p>\n

Chocolate hummus<\/h6>\n

Start to finish: 10 minutes<\/p>\n

Makes 2 cups<\/p>\n

    \n
  • 15-ounce can chickpeas, drained<\/li>\n
  • 6 tablespoons cocoa powder<\/li>\n
  • 1\/4 cup honey or agave syrup<\/li>\n
  • 3 tablespoons coconut oil<\/li>\n
  • 2 tablespoons water<\/li>\n
  • 1 teaspoon instant coffee granules<\/li>\n
  • 1\/2 teaspoon vanilla extract<\/li>\n
  • Pinch salt<\/li>\n<\/ul>\n

    In a food processor, combine all ingredients. Process until smooth, stopping the processor to scrape down the sides of the bowl as needed. Use immediately or refrigerate. Tightly wrapped and refrigerated, the hummus will keep for up to a week.<\/p>\n

    Nutrition information per 2-tablespoon serving: 75 calories; 25 calories from fat (33 per cent of total calories); 3 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 2 g fiber; 5 g sugar; 2 g protein; 90 mg sodium.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Admittedly, it sounds like a Halloween trick. Chocolate hummus. It\u2019s either disgusting or just a cruel joke, right? Neither, actually. …<\/p>\n","protected":false},"author":44,"featured_media":28510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-28507","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-j-m-hirsch","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=28507"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28507\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/28510"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=28507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=28507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=28507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}