Plant-Based Recipe: Simply Divine Chocolate Hummus

Decadent Chocolate Hummus Appetizers Plate

Pic. 8

Chocolate Hummus in a Jar makes a

Delicious Gift for Family & Friends.

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Chocolate Hummus Lavash Bites 

Pic. 6

Vegan Wrap
Pic. 5

Processed  Creamy Ingredients 

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Chocolate Hummus Ingredients in Food Processor

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Roasted Rainbow Carrots

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Rainbow Carrots

 Lavash Bread

Savory Purple Cabbage Citrus Slaw

Pic. 1

Greetings Chocolate & Hummus Lovers!

Indulge in this decadent hummus, made with roasted rainbow carrots, garam masala spice and cocoa, a versatile treat that can be enjoyed in countless ways. Savor it with fresh fruits and crisp vegetables, spread it on crackers or wraps, or use it as the creamy base for a pasta sauce. For an elegant appetizer, serve it in lavash bites with a bright purple cabbage and citrus slaw.  

Chocolate hummus makes a great appetizer and kids will definitely love it too. Put it in a jar and you’ll have a delicious gift for family and friends, pic. 7.

Roasted Rainbow Carrots Chocolate Hummus Recipe:

Chocolate Hummus Ingredients (serving size 6):

1 Bunch rainbow carrots
1 Can (15 oz.) chickpeas, drained, rinsed and pad dried with paper towel
1 Tbsp. cocoa powder (unsweetened baking cocoa)
1/4 Tsp. garam masala spice
2 Tbsp. olive oil  
1 Tsp. orange zest
1/4 Tsp. sea salt
1/2 Cup fresh orange juice

Instructions:

Carrots: Peel carrots with a vegetable peeler, wash, pad dry 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 carrots in a bowl, add olive oil, sea salt and toss them well until they are evenly coated. 

Roasting: Arrange carrots on a cookie sheet lined with parchment paper or in a pyrex glass pan and roast at 450ºF (pre-heated oven) for 20 minutes. Remove carrots from oven and set aside to cool for 30 minutes, pic. 2.

Hummus: In a food processor, add roasted rainbow carrots, chickpeas, cocoa powder, garam masala spice, orange zest and orange juice, pic. 3, and process until the mixture is creamy, pic. 4.  You can add, some more orange juice if the mixture is too dense.

Serving: Put the chocolate hummus in a bowel and garnish with orange or blood orange slices and a few rose petals and enjoy it with sliced carrots, apples, pears, crackers, almond cookies, and much more, pic. 8.

Purple Cabbage Citrus Slaw (serving size 6)

Ingredients:

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 

Instructions:

Cabbage: Peel away tough outer layers of cabbage. Cut cabbage into 4 quarters and remove the core from each quarter. Thinly slice the quartered cabbage with a knife or a mandoline slicer. Next, chop the thinly sliced cabbage into small pieces. 

Slaw: Place cabbage, cilantro, shallots, Meyer lemon juice, orange juice, their zests, cumin, sea salt and olive oil in a bowl, pic. 1 and toss them with a spatula.

Wraps and Lavash Bites: Square Lavash is available in most grocery stores. For a delicious 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, pic. 5. For lavash bites, slice your vegan wrap into 2 inches bite sized pieces, place them on a plate, sprinkle a dash of cocoa powder and a few rose petals (optional), pic. 6.

Enjoy!

Chef Ellie Lavender 
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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