Avocado + Chickpea + Chocolate…would you put them all together? The SAAGA have done so, and it’s a must-try, topped with crispy roasted cinnamon chickpeas. The best of both Worlds, you can’t go wrong. Thanks to I Love Avos for this delicious recipe.
Prep time 5 minutes
Cooking time 10 minutes
For the Hummus:
1 can chickpeas
1 cup dates, stoned and soaked in warm water
4 tbsp. cocoa
1 tsp vanilla
1 tsp caramel essence
Pinch pink Himalayan salt
¾ cup / 180ml water
For the Roasted Chickpeas
1/2 can chickpeas, drained and patted dry
1/2 teaspoon cinnamon
Pinch of salt
Drain the dates. Place all the ingredients except the water in a food processor and whizz to combine.
Add water as necessary to create a smooth consistency.
To make the roasted chickpeas, toss the chickpeas with cinnamon and salt and place on a non-stick baking tray.
Bake in a preheated oven for 15 – 20 minutes until golden and crunchy.
Serve with fruit, shortbread biscuits or plain crackers.