A few years ago, a reader asked about a recipe for chocolate humus, which is an ancient, dairy-free hummus.
I knew that hummus is an old, dairy free dairy free recipe that’s actually used a lot in Europe, and that it’s been used in Mediterranean cultures for centuries.
The recipe I’m about to share with you is a dairy free version of chocolate hummingus, but with a few changes.
It’s dairy free, it’s dairy-packed, and it’s gluten-free.
As a vegan, it also tastes delicious.
So, how does this recipe turn out?
It’s easy, and very good.
There’s a lot of room for tweaking the ingredients, and you can make it as dairy- or gluten- and nut-free as you want.
If you’re vegan, you can omit the honey and replace it with a blend of cashews, almond flour, and coconut flour.
You can also add in some fresh lemon juice for a bright, fresh flavor.
For those who are gluten- or nut-sensitive, you’ll want to experiment with substitutions.
These flavors may also work well with the chickpea flour that I use.
Crispy chickpeas and coconut milk make a delicious base for this recipe.
The texture is also super creamy, and the consistency is really nice.
It’s not sticky like hummus that you usually see in the supermarket.
If you don’t have an instant-read blender, you could add in the coconut oil for a few minutes, then blend until it’s smooth.
I love that this is a vegan-friendly recipe, and so it’s easy to make.
I love how easy it is to whip up and taste, too.
You can store it in the fridge for up to 3 days, or freeze it for up and a half months.
This is a great recipe to make for friends and family, because it’s quick and easy to whip together.
When I first tried this recipe, I was shocked at how delicious it tasted.
I couldn’t believe that it was dairy- and gluten- free, so I tried making it a few times and it was amazing.
My friends and I have tried all kinds of dairy-containing hummus recipes, and this one is a favorite among them.
Don’t forget to check out my other posts on gluten-containing dairy-filled hummus!
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