Decadent Chocolate Hummus Appetizers Plate
Chocolate Hummus in a Jar makes a
Delicious Gift for Family & Friends.
Chocolate Hummus Lavash Bites
Processed Creamy Ingredients
Chocolate Hummus Ingredients in Food Processor
Roasted Rainbow Carrots
Savory 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 decadent hummus, with cookies, crackers, fruits and veggies, as spread on vegan 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 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
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)
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 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.
Vegan Wraps and Lavash Bites: Square Lavash is available in most grocery stores. For a delicious vegan 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.
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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