Ingredients:

  • 1 (15-ounce) can Cannellini Beans, rinsed and drained
  • 1/4 cup Tahini
  • 1/3 cup Maple Syrup
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/3 cup Roasted Hazelnuts
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 2–4 tablespoons Cold Water (or Almond Milk)
  • 2 tablespoons Melted Dark Chocolate (for garnish)
  • 1 tablespoon Chopped Hazelnuts (for garnish)

Instructions:

  1. Thoroughly rinse and pat dry the drained cannellini beans. Drying them helps prevent a watery hummus.
  2. Place beans, tahini, maple syrup, cocoa powder, vanilla, and salt into the food processor. Process for 1 minute and scrape down the sides.
  3. Add the toasted hazelnuts and process again for 30 seconds until coarsely broken down.
  4. While the processor is running, slowly drizzle in 2 tablespoons of cold water or milk. Continue blending, stopping and scraping every minute, until the mixture is perfectly smooth (this may take 3-5 minutes total processing time). Add more liquid only if necessary to loosen the mixture.
  5. Taste the hummus. Adjust sweetness (more maple) or depth (more salt/cocoa) as desired.
  6. Transfer the hummus to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavours to deepen and the texture to firm up.
  7. Spoon into a serving bowl, drizzle with melted dark chocolate, and sprinkle with reserved chopped nuts just before serving.