“Can I have more hummus, please?”
That is an actual quote from my four year old this week and it makes my heart sing. I feel like a victor, and all-star, a supermom when I hear those words. Maybe your kids operate on a higher food plane than most of the kids I know, but in my world hummus is not on the average pre-schooler’s radar. That makes sneaking in veggies in the form of beans disguised as a chocolate treat is a huge win. And did you notice there is no refined sugar?
“Of course you may have more hummus, my darling.”
I’ll raise my hand to accept virtual high fives from the mamas now.
I’ll also note that prior to the introduction of chocolate hummus Four Year Old wouldn’t eat strawberries either. Today she cried when I said they were gone. Life is looking good.
Garbanzo beans, rinsed and sans skins. The skins are very easy to remove – you just pinch the beans and it will peel right off. It takes me about 10 minutes to do a whole can, so it’s not as tedious as you might imagine. But if you really just don’t want to peel individual garbanzo beans you can leave the skins on. The only thing that will happen is that your hummus might be a little less smooth.
Add ingredients to a blender or food processor and grind it into smoothness.
Exhibit A: Smoothness.
Chill and serve with pretzels, crackers, cookies, or fruit.
Prep Time: 20 minutes
Makes about 1 1/2 cups
1 15 oz can garbanzo beans
3 tbsp cocoa
1/4 cup honey
1/4 cup water
1/4 tsp salt
Drain and thoroughly rinse the garbanzo beans. Remove skins if desired and discard. Place the garbanzo beans in a blender or food processor and add the remaining ingredients.
Process until smooth, scraping down the sides of the bowl a couple times, then remove to an airtight container and chill for 1 hour. Serve cold and store in the refrigerator.