Low-Calorie Chocolate Hummus Recipe

You have a chocolate craving but don't want to add to your calorie count for the day. This is the perfect time for chocolate hummus. You may be thinking, "Chocolate hummus?" It sounds a bit strange, but recipes for this tasty dip are popping up as a healthier alternative to the chocolate spreads that populate store shelves. Just think, with chocolate hummus you can satisfy your sweet tooth, get a boost of protein and fiber, all while saving on calories. And chocolate hummus isn't just for adults. This recipe is also a great way to sneak some nutrition into your kids' snack time. They don't need to know it is made with healthy chickpeas. Or have them prepare it with you as a fun family activity that helps kids measure, learn to cook, and enjoy the foods they've made. It's quick and easy to prepare and the recipe calls for ingredients you likely already have on hand at home. There are lots of ways to enjoy chocolate hummus. You can pack it in school lunches with some pretzel sticks or spread it on whole wheat bread for a sweet sandwich treat. You could also set it out as a dip with a variety of dippers, from pretzel rods, pita chips, or harder fruit like apple slices. Like standard hummus, chocolate hummus can be made ahead of time. Store it in a sealed container in the refrigerator for 4 to 5 days. You'll want to bring it up to room temperature prior to serving. If you serve it straight from the fridge, it will taste good, but may be a harder consistency and more difficult to dip into. Like other types of hummus, it can be frozen but may need to be remixed upon defrosting to get the right consistency back. For some slight variations, feel free to add a sprinkle of cinnamon to the hummus as well. This will impart a rich flavor that goes well with the chocolate. If you are serving it for a fancier occasion (or just want the hummus to appear fancy), dust some powdered sugar on the top of the serving bowl or add some mini chocolate chips to the top of the hummus just prior to serving.