Serves 4 - 10 mins
- 400g tin of chickpeas (including water)
- 2 tbsp cacao powder
- 1/4 cup maple syrup
- 2 tbsp nut butter (we used The Honest Pantry’s Cinnamon Pecan Butter)
- 1 tsp vanilla paste
This recipe is gluten-free and vegan.
Blend all ingredients together using a stick mixer or small food processor until smooth.
Serve with fresh fruit and crackers or as a spread!
The aquafaba (liquid from chickpeas) is added for a whipped finish. You can leave this out if you prefer a thicker hummus. We used Honest Pantry’s Cinnamon Pecan Butter - a rich blend of pecans, cashews, almonds and sweet coconut with a salty cinnamon finish, available from the Dinner Twist Marketplace. You could also use this as an icing for a cake!