Chocolate Hummus

Ok, so this is good.  Like, really, really, ridiculously good!!  Yes, that’s a Zoolander reference.  Yes, thanks for noticing…..

I’ve seen countless recipes for this one, thought to myself “I should try that, it sounds good” and then never did.  So if you find yourself here thinking the same thing, do yourself a favour and DO IT!  Do it now!  It takes less than 10 minutes, you probably have all the things you need in the house and you will not regret it!

Bonus?  This can GO TO SCHOOL in lunchboxes because there are not nuts!!  But your kids will want to eat it with a spoon, spread it on toast, wrap it in a tortilla with bananas, dip apples in it…..

prep

10 minutes

Bake time

 

makes

6 servings

Ingredients

  • 1 356ml can chickpeas, drained and rinsed
  • 1/3 C pure maple syrup
  • 2 Tbsp tahini (or nut/seed butter of choice)
  • 2 Tbsp coconut oil, melted or avocado oil
  • 1 tsp pure vanilla
  • 2 Tbsp Cocoa Acai Smoothie booster 
  • 2 Tbsp Dark Dutch Cocoa or raw cacao powder
  • 1/8tsp Sea Salt

Instructions

  1. Rinse chickpeas and pick out skins.  Add to a food processor or high-powered blender.
  2. Add maple syrup, tahini, oil and vanilla.  Puree until smooth. Approximately 3 min.
  3. Add cocoa, smoothie booster and salt.  Puree again until combined. Another 2 min.
  4. Serve with crackers, fruit, on toast, eat with a spoon…enjoy!
  5. Will keep in fridge for a week. But it won’t last.  You should probably double the recipe….

Notes

If tahini or nutbutter aren’t your thing, reserve the aquafaba (water in the can with the chickpeas) and use 2 Tbsp in place of nut/seed butter.

Melt coconut oil in a hot water bath for a few minutes before using.  It will blend better than if solid.  If coconut oil is too overwhelming flavour-wise, try the avocado oil instead.

For the smoothest experience, once chickpeas have been rinsed and skins picked, soak them for 10-15 minutes in boiling water first.  Drain water before blending.  If using dried beans that have been soaked and cooked, add an extra 7-9 minutes of cook time to make them extra soft.

Nana Stanger’s Savoury Cheese Biscuits

These biscuits are a classic in our family. One of the first things I learned to make entirely on my own and something that was ALWAYS on the dinner table when we went for dinner at Nana and Grandpa’s house!  Nana’s classic recipe is really simple and I have tweaked it only a little bit over the years!  The dough comes together in minutes and the final product bakes in 10 so they can be on the table hot and delicious with everything else!  

These are also a great recipe to do with kids! Like I said, one of the first recipes I learned to make entirely on my own and my sister and I always got to help Nana!

prep

10 minutes

Bake time

10 minutes

makes

15

Ingredients

  • 1.5 C flour
  • 1/2 C hemp hearts
  • 4 tsp baking powder
  • 2/3 C buttermilk (don’t have any on hand?  See notes below!)
  • 1 egg
  • 1/2 C butter
  • 1 C shredded sharp cheddar (or more!  We measure cheese with our heart!)
  • For even more depth of flavour add 1 Tbps Herb & Garlic, Nacho Cheese or 3 Onion dip mix

Instructions

  1. Preheat oven to 450F. Mix vinegar with milk as noted below and allow to sit.
  2. In the bowl of a food processor (or a large mixing bowl) combine flour, hemp hearts, baking powder and dip mix if using.
  3. Add butter in chunks.  Pulse in food processor until mixture resembles course sand.  This can also be done by hand, it just takes a bit longer.
  4. Crack egg into buttermilk and mix well.
  5. Add cheese to food processor/mixing bowl and mix until just combined.
  6. Turn on food processor and pour in milk/egg mixture and allow to combine fully with dry ingredients.
  7. Pour dough onto well floured surface.  Flour hands and rolling pin.  Knead dough roughly by folding and flattening 12-15 times.  The nice thing about this dough is that you can’t really over knead which is why it’s a great one to do with kids! The folding is what will give the biscuits their layers and make them flaky and fluffy when done!
  8. Roll dough to approximately 1/4 inch thickness.
  9. Cut using a round cookie cutter or a drinking glass if you don’t have a cookie cutter.
  10. Place biscuits on a lined baking sheet and bake 10 minutes until fluffy and golden.

Notes

Don’t have buttermilk just hanging around?  That’s ok! Most of us don’t!  To make 2/3C for this recipe add 2/3Tbsp apple cider vinegar to your measuring cup and pour in milk to reach 2/3C.  Let sit 5 min while you mix the rest of the ingredients.

A food processor is not necessary for this recipe but makes it much easier!  If you don’t have one, you can mix the butter with the flour using a pastry cutter or 2 forks or knives to cut it into the flour until it looks like coarse sand. 

These go really well with my Roasted Tomato and Pesto soup, 5 bean chili and Savoury Beef stew!