Mochalicious Espresso-y Hummus
I have been alternatively intrigued and repulsed by the need to exoticize hummus: what is up with this never-ending slew of alternatives? They are everywhere you go.
I can appreciate the Sriracha-style, the edamame, the roasted red pepper etc. , but then I have seen some others that are just imho glaringly wrong: like pumpkin. We just need to stop putting pumpkin in everything in the fall. Pumpkin and chickpeas would be fine in something like a stew, or curried hand pie...but no for a bread spread. Plus once I saw a local artisanal pet food store with pumpkin dog treats.
Thus understandably I was not into the chocolate hummus idea. To my mind there is chocolate (which should be consumed in chocolate form, or occasionally Mexican Hot Chocolate form, in the deepest, darkest milk-free manner possible and ideally melted) and then there is dessert which should be things with a vanilla-caramel quality like pecan pie, vegan buttercrunch anything, or roasted figs and grapes with whipped coconut cream. Or Halo vegan pints with one spoon.
But I was pairing with two amazing local artists-one of the caffeine producing kind (KAHA Coffee Roasters https://kahacoffee.com), and one of the bendy-twisty shaking kind (Emily Chandra Yoga http://www.emilychandrayoga.com)-for a yoga brunch this last Sunday. So I wanted to incorporate some of KAHA's finest ground roasted coffee that one could buy in something easy for the buffet for our wonderful yogis/brunchers and the chocolate hummus idea came to mind again.
What if I put espresso in it, or finely ground coffee? Maybe then I would like this idea, because anything with chocolate just tastes better with a little coffee in it?
And then just like that, the can opener was out, the dark chocolate cacao powder was flying covering my white stone floors, and just a tad of maple syrup, some tahini, some of KAHA's wonderful fine roast, and a whirl or two with the food processor and this lovely dessert/anytime option revealed itself. I suddenly found myself eating it with a spoon and telling myself that the protein content was offsetting the calories. Which is not true, sadly.
I love it when things look more impressive than they are to make. This is about a ten minute project. 10 minutes 20 seconds at the max to sprinkle with a bit more cacao and caffeine, drizzle with maple syrup or agave, and grind some pink salt over it all. Or to think of it another way, it takes less time to make this ( if you have the ingredients on hand) than going to the store to buy some.
Mochalicious Espresso-y Hummus
This recipe was inspired by Southern Living's cookie dough version.
15 ounce can of organic chickpeas
organic cacao powder or cocoa powder ( I used Navita Organics Cacao)
fresh finely ground coffee
organic maple, agave, or brown rice syrup ( I used Whole Foods 365 brand)
pink salt ( I used Thrive market Himalayan brand)
In a food processor, add 1 15-oz. can chickpeas, drained and rinsed (1½ cups), ¼ cup unsweetened cocao powder, 4 tablespoons pure maple syrup or agave syrup ( you could also experiment with brown rice syrup), 3 tablespoons tahini, 1½ teaspoon vanilla extract, a small pinch of salt, 3 tablespoons water, and two teaspoons of dark finely ground roasted coffee and process until smooth. Serve in a bowl and drizzle with maple syrup, a sprinkle of both cacao and coffee grinds, and top with a grind of pink salt.