RECIPE AND STYLING BY SARAH DALL
PHOTOGRAPH BY MYBURGH DU PLESSIS
Chocolate chip hummus
- 1 x 400g tin chickpeas, drained
- 3 tbsp almond butter
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- 60ml (¼ cup) ice-cold water
- 100g dark chocolate chips
- freshly sliced seasonal fruit, to serve
Place all of the ingredients, except the chocolate, in a food processor and blitz until smooth.
Add 20g of the chocolate chips to the mixture and blend.
Remove the hummus from the food processor, fold in the remaining chocolate chips and serve with freshly sliced seasonal fruit.