Gluten-free chocolate hummus with fresh berries

Gluten-free chocolate hummus with fresh berries: a creamy recipe with chickpeas, cocoa, almond butter, maple syrup and strawberries – quickly blended and pleasantly rich.

At a glance

• Serves 4
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 180 kcal per serving
• Protein: 6 g
• Fat: 6 g
• Carbs: 22 g

Ingredients

• 1 tin of chickpeas
• 3 tbsp maple syrup
• 2 tbsp almond butter
• 3 tbsp milk
• 200 g strawberries
• 30 g cocoa powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife · mixing bowl · sieve

1. Rinse the chickpeas in a sieve until they stop foaming and leave them to drain well. Remove the skins if you like.
2. Put the chickpeas, cocoa powder, maple syrup, almond butter, milk, vanilla extract and salt into a blender.
3. Blend until the mixture is completely smooth. If the hummus is too firm, work in a little more milk.
4. Spoon the hummus into a bowl, smooth the top and chill briefly.
5. Wash the strawberries, remove the green tops and halve any large ones.
6. Arrange the berries around the hummus and serve it as a dip.

Good to know

When you want something chocolatey but not heavy, this recipe is just right. Creamy, fresh and pleasantly uncomplicated. Really good cold from the fridge, too.

Swaps

Maple syrup → date paste (usually also brings a little fibre); almond butter → cashew butter (milder flavour, similarly creamy); strawberries → raspberries (also provide fibre); milk → unsweetened coconut milk from a carton (slightly fuller flavour).

Allergens

Contains tree nuts (almond butter) and milk. Good for children in small portions, and generally fine in pregnancy as long as all the ingredients are fresh and carefully prepared.