vanilla almond milkadd up to 2 tablespoon depending on desired consistency of hummus
Instructions
In a large food processor, combine the drained chickpeas, almond butter, cocoa powder, brown sugar and vanilla extract.
Puree until smooth and no chunks or large pieces remain.
The batter will become a thick consistency. Add almond milk 1 teaspoon at a time (up to 2 tablespoons) until the batter becomes the desired consistency.
Refrigerate and serve cold. Enjoy!
Notes
Top with chocolate chips, chopped walnuts, cinnamon, or chopped pecans.
A key to making this recipe is to use a good food processor. The food processor must be powerful enough to blend up the chickpeas; skin and all!
Drain all of the liquid from the chickpeas before adding them to the food processor.
The consistency of this hummus can be made as thick or as smooth as you like.
To make this recipe thinner: add extra almond milk 2 tablespoons at a time. Mix and continue adding until desired consistency is achieved.