Chocolate Hummus

by Christina Meyer-Jax, Tastemaker in Residence

Perfect protein packed dip for fruit in your breakfast box!

Ingredients

1 can of garbanzo beans, strained and rinsed 3 times

4 Tbsp maple syrup

½ tsp vanilla extract

¼ tsp salt (or omit if using canned beans which have salt)

4 Tbsp unsweetened baking cocoa

2 Tbsp water (optional)

Instructions

1. In a blender or in a food processor, combine all the ingredients except water.

2. Puree until the mixture is smooth, about 30-60 seconds.

3. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add a little more maple syrup if desired. Could add in dash of cinnamon as well.

4. Stores in the refrigerator for up to 5 days.