Chocolate Hummus Lavash Bites
'Valentine's in a Jar'
Processed Creamy Ingredients
Chocolate Hummus Ingredients in Food Processor
Roasted Rainbow Carrots
Purple Cabbage Citrus Slaw
Greetings Chocolate & Hummus Lovers!
Delicious roasted rainbow carrots, garam masala spice and cocoa make this hummus simply divine. So many ways to enjoy this yummy hummus, with cookies, crackers, fruits and veggies, as spread on veggies wraps, in lavash bites with purple cabbage citrus slaw and even as a creamy pasta sauce (just let your culinary imagination run wild and have fun in your kitchen).
Chocolate hummus makes a great appetizer/dessert for parties and kids will definitely love it too. Put this yummy chocolate hummus in a jar and you’ll have a unique Valentine’s Day present, 'Valentine's in a Jar.'
Roasted Rainbow Carrots Chocolate Hummus Recipe:
Chocolate Hummus Ingredients (serving size 4):
1 Bunch rainbow carrots
1 Can (15 oz.) chickpeas, drained and rinsed
2 Tbsp. cocoa powder (unsweetened baking cocoa)
1 Tsp. garam masala spice
2 Tbsp. olive oil
1 Tbsp. orange zest
1/3 Tsp. sea salt
2/3 Cup fresh orange juice
2 Tbsp. honey
Carrots: Peel the carrots with a vegetable peeler, wash, pad dry them with paper towel and cut them diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end). Place the carrots in a bowl, add the olive oil, sea salt and toss them well with your hands until the carrots are evenly coated.
Roasting: Arrange the carrots on a cookie sheet lined with parchment paper and roast them at 400 for 20-25 minutes until tender. Remove carrots from the oven and let them cool for 30 minutes, pic. 1.
Hummus: In a food processor, combine the roasted rainbow carrots, chickpeas, cocoa powder, garam masala spice, honey, orange zest and orange juice, pic. 2. Process the ingredients until the mixture is creamy, pic. 3.
Serving: Put the chocolate hummus in a bowel and garnish with a slice of blood orange and enjoy it with sliced carrots, apples, pears, breadsticks, and much more, pic. 5.
Purple Cabbage Citrus Slaw (serving size 4)
1 Small purple cabbage to make 3 cups shredded cabbage
1/4 Cup finely chopped shallots
1/2 Cup finely chopped fresh cilantro
1/4 Cup fresh orange juice and 1 tsp. orange zest
1/4 Cup fresh Meyer lemon juice and 1 tsp. Meyer lemon zest
1/4 Cup olive oil
1/4 tsp. sea salt
1/2 tsp. ground cumin
Cabbage: Peel away and discard any tough outer layers of the cabbage. Cut the cabbage into 4 quarters and remove the core from each quarter. Thinly slice the quartered cabbage with a sharp knife or a mandoline slicer. Next, chop the thinly sliced cabbage into small pieces.
Slaw: Place the cabbage, cilantro, shallots, Meyer lemon juice, orange juice, their zests, cumin, sea salt and olive oil in a bowl and toss them with a spatula, pic. 6.
Veggies Wraps and Lavash Bites: Square Lavash is available in most grocery stores. For a delicious veggie wrap, spread a thin layer of chocolate hummus on lavash square, sprinkle 2-3 Tsp. purple cabbage citrus slaw, roll it up tightly and cut it in half diagonally. For lavash bites, slice your veggie wrap into 2 inches bite sized pieces. Place your veggie bites on a plate, sprinkle a dash of cocoa powder and a few rose petals, pic. 4.
Enjoy and Happy Valentine's Day!
Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
on upcoming chocolate, culinary & wine pairing classes, and special events!
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