Chocolate Chip Hummus Food

CHOCOLATE HUMMUS

Steps:

• *Feel free to sub chickpeas or white beans for the black beans. Or you can use 1 1/2 cups cooked beans instead of canned.To make the chocolate hummus, drain and rinse beans well. Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. Stir in chocolate chips if using. (A few commenters had success with a blender, but a food processor will yield a smoother texture.) Leftovers can be covered and refrigerated 4-5 days. A few serving suggestions are listed earlier in the post.View Nutrition Facts

CHOCOLATE CHIP HUMMUS

Steps:

• Place garbanzo beans and nut butter in a food processor and blend until beans have broken up.
• Add the oats, sugar, honey, vanilla and almond milk and blend until smooth. Mixture should be soft and creamy like hummus. If it's not, add another 1-2 Tbsp milk or water if needed.
• Remove to a bowl and stir in chocolate chips.
• Serve with sliced fruit, berries, crackers, Annie's Bunnies, etc.

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CHOCOLATE HUMMUS

Steps:

• In a food processor, combine the first 5 ingredients; cover and process until smooth. Serve with fresh fruit, crackers or pretzels.

CHOCOLATE HUMMUS

Steps:

• Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
• Combine melted chocolate chips, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk 1 tablespoon at a time while blending to desired smoothness.