Cacao and Rum Hummus Dessert with Whipped Chickpea Cream

Ingredients

For the cacao hummus

• 320 g cooked chickpeas, plus 60 ml chickpea cooking liquid, or more if needed
• 3-4 tablespoons dark agave syrup or maple syrup
• 3-4 tablespoons raw cacao powder
• 1 tablespoon rum (optional)
• ¼ teaspoon bourbon vanilla powder or ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• a pinch of salt

For the whipped cream

• 120 ml chickpea cooking liquid, well chilled
• ¼ teaspoon bourbon vanilla powder
• 1 tablespoon maple sugar, or other sugar
• shaved dark chocolate or cacao powder, to decorate

Method

For the cacao hummus, blend all the ingredients into a creamy hummus, starting with 3 tablespoons of syrup and 3 tablespoons of cacao powder and adding cooking liquid as required to reach the desired consistency. Bear in mind that the pudding will thicken with time, so if you’re not serving it right away, make it a touch softer. Taste and see if you need to add more cacao or syrup, or both.

For the whipped cream, whisk the chilled chickpea liquid with an electric hand mixer until soft peaks are formed. Add the vanilla and sugar and whisk to form semi-fi rm peaks. Use immediately or whisk again briefly before using (some liquid might separate, if not used straight away).

Serve the whipped cream on top of the pudding and decorate with shavings of dark chocolate or sift some cacao powder on top.