Chocolate Hum-mousse = Chocolate mousse from garbanzo (hummus) beans
I was careful to call this dessert a Chocolate Hum-mousse and not Chocolate Hummus. Why?
Sabra filled a petition with the FDA to regulate the use of the word “hummus.” Israelis take their hummus as seriously as the Greeks take their Feta cheese (which enjoys a special status and regulation following a law suit). Lebanese apparently are suing Israel for calling hummus an Israeli food.
That said, in cookbooks, it’s a standard practice to call any ‘savory’ dish with hummus texture a hummus, especially if it has tahini in it, but not necessarily chick peas. There are variations of popular zucchini hummus. It should probably be called pâté, but since it’s used similarly to hummus and has a similar texture and even taste, why not just go ahead and call it a hummus, specifying it has no chickpeas via providing a list of the ingredients? Anyhow, that’s the practice of cookbooks.
In my recipe below I was careful to call it a Hum-mousse. However, it’s actually a very cool thing, if you think about it, because the way you start out to make it is as if you were preparing your usual hummus, and then at some point you go insane and poor some chocolate in it, and it still comes out delicious even though it wasn’t planned that way initially.
So all in all this is the easiest dessert ever and yet unbelievably healthy and nutritious!
- 1 can or 1 and a half cup garbanzo beans, cooked, soaked and rinsed
- 3 tbsp rapeseed or almond oil
- 3 tbsp tahini or natural peanut butter
- 3 tbsp maple or date syrup
- ¼ cup natural (and preferably raw) cocoa powder
- Stevia extract (or more maple or date syrup)
- Pure vanilla extract
- A dash of Atlantic salt
- A dash of cinnamon
- 1.5 tsp of baking powder*
Bonus: raw cocoa beans
(*mistakenly said soda before - now corrected)
- Blend 1 can or 1 and a half cups of garbanzo beans with 4 tbsp of tahini as you would when you make a hummus (bonus: tastier if you use 100% natural peanut butter instead of tahini).
- Add 3 tbsp almond or rapeseed oil instead of olive oil. Add 3 tbsp maple or date syrup and 10 drops of stevia extract (each drop equals a tsp pf sugar). If you don’t have stevia, use ½ tbsp of syrup per each drop. Blend well.
- Blend in the rest of the ingredients except raw cocoa beans.
- When you have the texture you like, add the beans and blend on pulse. Enjoy on breads, as icing on cakes or as is!
Happy clean eating!