Hot Cocoa Hummus was made with dipping in mind…

See? The holidays can be healthy and your taste buds can go to heaven. The goal of this spread is to blur the lines between brownie batter and xocolatl (Mexican hot chocolate.) Whether you’re naughty or nice, you’ll get a dose of sweetness and spice! Cayenne and cinnamon ought to be as close as Mr. and Mrs. Clause. Keep them together at all costs.

As you may have noticed, I have a “thing” for cinnamon cayenne cocoa desserts. Among others, this site has spicy chocolate doughnuts and chipotle pecan chocolate ice cream.

I bet you’ve got all the staples hiding in your abode… somewhere. Or, you’ll make a vast substitution and swear away the recipe if it doesn’t turn out. This hummus needs no oats, tahini, oil, sugar, flour, nuts, milk alternatives, coconut, avocado, or gums. Not that any of those ingredients are bad, taste or health-wise. But this is tried and true, simple yet unique.

Hot Cocoa Hummus

Small Batch Yields 1 cup (4 servings)

WHAT YOU’RE GONNA NEED:

~1/2 can drained chickpeas (6 ounces or 130 grams)

~1/2 FROZEN* banana + 1 ice cube

~2 tablespoons unsweetened cocoa powder

~1/2 scoop vegan chocolate** protein powder OR 1 tablespoon sweetener + 1 tablespoon cocoa

~3 tablespoons coffee

~1 teaspoon cinnamon

~1/4 tsp cayenne pepper

~Optional but recommended: more sweetener, a dash of salt, and vanilla extract.

WHAT YOU’RE GONNA DO:

1. Blend the chickpeas, banana, and coffee.
2. Once it’s less chunky, dump in the cocoa, protein powder, and spices (cinnamon+cayenne.)
3. Add the ice cube. This is what makes it extra fluffy! Spoon into a cute bowl and serve with any edible vehicle.

INFO DE NUTRITION per 1/4 cup: 80 calories | 4.5g protein | 2g fat | 3g fiber | 20% Iron RDA

*The banana must be frozen. You may have seen newer hummus recipes employing a small amount of subzero-temp ingredients. This dessert-ish variation is no different:)

**I love the brand Orgain. Extra chocolate is rarely reprehensible, but if you don’t have it, vanilla always works. So does churro, banana, salted caramel, coffee, but not plain. Just go heavy-handed with the cocoa powder;)

Mini marshmallows, freeze-dried bananas, and Mexican wedding cookies are my favorite pairings for this recipe. Now, I’m no hot cocoa connoisseur, but I’ve drunk more than my fair share and am eager to sprinkle my ideas across the world! For the cover photo, I broke up 2 homemade Advent Calendar chocolates and stirred them.

Best Dishes,

The Hippie Happy Foodist™