When I saw this recipe for Chocolate Hummus pop up on my feed, I knew I had to try it. Book Club seemed like the perfect place to serve it up.
1/4 cup almonds
5 pitted dates
15 ounce can chickpeas, drained and rinsed
1/4 cup unsweetened cocoa (I used dark)
2 TBS maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/2 cup vanilla soy milk (I used unsweetened vanilla almond milk)
Process almonds in food processor or blender until they become almond butter. (Mine did not, so I just kept going with the recipe). Add remaining ingredients and process until smooth. The recipe says to serve immediately, but we kept the leftovers in the fridge for a few days and they were fine so you could make this ahead. Serve with fruit and pretzels for dipping.