Chocolate Hummus with Berry Chia Jam and Fresh Berries
Ingredients
Crispbreads
- 4 Ryvita Protein Chia Seed & Buckwheat crispbreads
Chocolate hummus
- 1 tin chickpeas
- 3 tbsp. light tahini
- 4 tbsp. olive oil
- 2-4 tbsp. water (if needed)
- Pinch of salt
- 4 tbsp cacao powder
- 3 tbsp maple syrup
Berry chia jam
- 200g frozen mixed berries
- 1 tbsp. chia seeds
Toppings
- Small handful of blueberries
- 4 spoonfuls pomegranate seeds
Preparation
Making berry chia jam
Tip the frozen berries into a saucepan, add the chia seeds and gently heat.
Stir regularly and cook for about 10 minutes until the fruit starts to soften and combines with the chia seeds into a jam-like consistency.
Remove from the heat and allow to cool.
Making chocolate hummus
Tip the drained chickpeas into a food processor, add the tahini, olive oil and a pinch of salt.
Blend until combined and smooth.
If needed, add a little extra water a tablespoon at a time to get a smooth consistency.
Add the cacao powder and maple syrup to the hummus in the blender.
Blend again until combined.
Assembly
Generously spread the Ryvita Protein Chia Seed & Buckwheat crispbreads with chocolate hummus, a spoonful of berry chia jam, some fresh blueberries and pomegranate seeds.
Store the remaining chocolate hummus in an air tight container in the fridge.
