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!
I have been waiting to share this recipe with you all for a while. I developed a love for hummus in the last couple of years, and began making my own last summer. I think homemade tastes so much fresher, and it’s super simple. I make this hummus all the time and it really makes me look forward to eating my daily dose of raw veggies, which is saying a lot! This recipe is a standard base hummus recipe, but from time to time I give it a little pizzaz by adding roasted red peppers, pesto, etc. I recently found a recipe for avocado hummus and I’m definitely trying that next!
One thing I should mention … most hummus recipes call for tahini paste. When I couldn’t find tahini paste at the store one day I decided to improvise and use toasted sesame seeds. I liked how it turned out so that’s how I typically make it, but you could use tahini instead of sesame seeds.
- 1-3 garlic cloves (1 if you want a very mild garlic flavor, 3 if you want a stronger garlic flavor. I usually opt for 3)
- Juice of 1 lemon
- 1 (15 oz.) can of garbanzo beans, aka chick peas, drained and rinsed
- 1/3 cup good quality extra virgin olive oil
- 1/2 – 1 teaspoon sesame seeds, toasted
- sea salt, to taste
- 4-6 dashes of hot sauce (optional, but it definitely adds a little something awesome)
- water, if needed
- In a small pan toast the sesame seeds over low heat, stirring frequently, until a light golden color. About 5 minutes. In a food processor process the garlic cloves until finely minced. Add the lemon juice, garbanzo beans, sesame seeds, sea salt (I use about 1/4 teaspoon) and hot sauce.
- Turn on the food processor and drizzle in the olive oil through the feeding tube. Check to see if the hummus is your desired constancy, if too thick add a teaspoon or so of water.
Makes 4-5 servings. If you want enough to serve a crowd, double the recipe.