Remember me?! Leeann’s Yellow Kitchen is back in action! I’ve been spending plenty of time in the kitchen over the last year and a half since my last post (YIKES, it’s been a while) but I haven’t had a ton of time to blog about it.
Nine months ago my perfect little future sou chef entered this world! Meet Delaney Joy, this was moments after she was born. Best day of my life!
And now at 9 months:
Life is a lot busier and SO much more fun with her around! And just like her mama she loves to eat. 😉
As far as the recipe goes… I cannot believe I just learned about this magical thing called chocolate hummus two days ago. I literally love it so much that it’s brought me out of blogging retirement. It seriously tastes like straight up chocolate dip, yet it’s naturally sweetened and loaded with fiber and protein. Absolutely delicious!
- 1 can of garbanzo beans or black beans, drained and rinsed well (I like the texture of black beans a bit better)
- 4 – 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons water (if needed for thinning)
- ¼ tsp salt (optional)
- 3-4 tablespoons mini chocolate chips, optional
- Strawberries, bananas, pretzels, apple slices, or anything you want to use as a dipper
- In a food processor or powerful blender, combine all the ingredients except water, using just 4 tablespoons of maple syrup.
- Puree until the mixture is smooth. Slowly add water one tablespoon at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if you like it sweeter (I use 5 tablespoons).
- Stir in the chocolate chips if adding them. Serve with tasty dippers!
Recipe adapted from Don’t Waste the Crumbs