Eosinophilic Esophagitis Friendly Vegan Chocolate Hummus and Strawberry Toast
Total time15 min
Prep time10 min
Cook time5 min
5.0(17)
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Learn more →Ingredients
4 servings
For the chocolate hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup
- 2 tbsp tahini
- 2 tbsp water
- 1 tsp vanilla extract
- ¼ tsp salt
For the toast
- 4 slices bread
- 1 cup fresh strawberries, hulled and thinly sliced
For serving
- 1 tbsp vegan chocolate chips (optional)
- 1 tsp powdered sugar (optional)
Instructions
- 1
Combine the chickpeas, cocoa powder, maple syrup, tahini, water, vanilla extract, and salt in a food processor. Process for about 2 minutes, scraping down the sides halfway through, until the hummus is completely smooth and no chickpea chunks remain.
- 2
Toast the bread slices in a toaster or under a broiler until golden and crisp at the edges.
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