Recipe

BANANA CHOCOLATE HUMMUS

Think of this as dessert hummus meets snack board magic. In this class, we’re blending pantry staples like chickpeas and almond butter with banana and cocoa for a sweet, creamy dip that’s as fun to make as it is to eat. It’s plant-based, naturally sweetened, and endlessly customizable—perfect for dipping fruit, crackers, or anything with a little crunch.

Servings: 6
Prep Time: 10 minutes

INGREDIENTS

For the Hummus:

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 very ripe banana

• 1/4 cup unsweetened cocoa powder

• 1/4 cup almond butter

• 3–4 tablespoons maple syrup, to taste

• 1 teaspoon vanilla extract

• Pinch of salt

• 2–4 tablespoons plant milk (any kind), as needed for texture

For Serving:

• Strawberries, halved

• Apple slices, tossed in lemon juice

• Pineapple spears

• Jicama sticks, tossed with a little orange juice

• Graham crackers, cinnamon pita chips, or rice cakes for a little crunch

INSTRUCTIONS

1. Add the chickpeas, banana, cocoa powder, almond butter, maple syrup, vanilla, and salt to a food processor or high-powered blender. Blend until mostly smooth, scraping down the sides.

2. Add milk one tablespoon at a time until it reaches a creamy, dip-able consistency.

3. Taste and adjust — more maple for sweetness, cocoa for richness, banana for fruitiness.

4. Scoop into a bowl, drizzle with a little more maple or a sprinkle of cocoa nibs if you’re feeling fancy.

5. Serve surrounded by your sweet crudités of choice.