Hazelnut hummus with chickpeas and cocoa is a sweet, delicious and easy to make cream. Let's find out how it's done and how to consume it!
The hazelnut hummus recipe is one of the most particular there is in circulation. This cream should not be confused with Piedmontese hummus because what we propose is a sweet preparation and is an alternative to the oriental sauce that is prepared with chickpeas and tahini. The main ingredients of the recipe, in addition to chickpeas, are hazelnuts and unsweetened cocoa powder. If you have never heard of it, you will be interested in knowing more about how to consume it.
It is excellent to serve with biscuits , slices of toast or fresh fruit. There are also many variations of this recipe. There are those who use dates, those who use hazelnut paste, those who add vegetable milk or coconut oil. In short, there are really many possibilities to vary the recipe according to the occasions or needs. Here are all the steps!
Preparation of hazelnut hummus
- Drain the boiled chickpeas from their cooking water (if you buy pre-cooked ones in cans, rinse them carefully).
- Gently remove all the peels from the chickpeas, then put them in the mixer. Add the maple syrup, hazelnuts and seed oil.
- Blend the ingredients until you get a creamy mixture . Now add the cocoa powder and blend one last time. If the cream thickens too much, you can add a drop of water.
- Transfer the sweet hazelnut hummus to a bowl and serve.
The sweet cocoa and hazelnut hummus prepared following this recipe can be stored in the refrigerator for 3-4 days in a glass jar with a lid or covered with cling film.
If you haven't tried it yet, you can prepare the basic chickpea hummus recipe!
Riproduzione riservata © - WT
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