Welcome To #Choctoberfest 2020 + A Chocolate Hummus Recipe

Welcome to #Choctoberfest 2020! It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.

#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!

 

The Giveaway

*****GIVEAWAY CLOSED*****

One lucky winner will receive a KitchenAid mixer - or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. 

To enter, simply follow the directions here: 

  a Rafflecopter giveaway 
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

• Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
• Karen from Karen's Kitchen Stories
• Susan from The Wimpy Vegetarian
• Rebekah from Making Miracles
• Coleen from The Redhead Baker
• Marcelle from A Little Fish in the Kitchen
• Dorothy from Shockingly Delicious
• Stephanie from Long Distance Baking
• Lisa from Blogghetti
• Linda from 2 Cookin Mamas
• Erin from The Spiffy Cookie
• Audrey from That Recipe
• Maria from Living Ideas
• Kate from Kate's Recipe Box
• Terri from Our Good Life
• Sarah from Sarah Cooks the Books
• Sue from Palatable Pastime
• April from Veggies First Then Dessert
• Wendy from A Day in the Life on the Farm
• Kelley from Simply Inspired Meals
• Iris from A Fork on the Road
• Teri from The Freshman Cook
• Heather from Join Us, Pull up a Chair
• Angela from Bake It With Love
• Dedra from Queenslee Appétit

Check any of these blogs throughout the week for delicious chocolate recipes!

I'll be sharing three new chocolate recipes this week, and first up is a unique and delicious recipe for Chocolate Hummus. Traditional hummus is made with chickpeas (also known as garbanzo beans), garlic, olive oil, tahini, and salt. But since this is #Choctoberfest, I made a chocolate version. Because, why not?!

Seriously though, this stuff is so good! Since this is a sweet version of hummus, I don't use the usual dippers I serve with savory hummus, such as veggie sticks. Instead, for chocolate hummus, I like serving it with fruit and Ritz crackers. The saltiness of the crackers contrasts so well with the sweet hummus, and who doesn't like chocolate dipped fruit?! 

Here are a few of my other favorite dippers:

• Fruit: Strawberries, apple slices, orange slices, and banana chips. Whatever fruit you'd want chocolate on.
• Chips: Oh, that delectable sweet/salty combo! Pretzels, pita chips, and even a sturdy brand of potato chips would work!
• Cookies: Take the sweetness level up a notch, by using graham crackers or shortbread cookies.
• Toast: Try slathering it on some toast, then adding a layer of sliced banana, for a plant-based, protein packed breakfast you won't soon forget. Move over Nutella!

Printable recipe

Chocolate Hummus

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1/4 cup cashew butter
6 tablespoons maple syrup
3 tablespoons unsweetened cocoa powder
3 tablespoons cashew milk
2 teaspoons vanilla extract
1/4 teaspoon sea salt, or to taste

Directions

Place all of the ingredients into a high speed blender or food processor.
Blend, starting on low speed and increasing to high for 45-60 seconds, or until mixture is smooth.
Scrape down the sides and blend again, to ensure a smooth texture.
Transfer chocolate hummus to a serving bowl, and serve with your favorite dippers.

NOTES

• Adapted from Joy Food Sunshine
• If you don't have a high speed blender, then I recommend removing the skins from the chickpeas. It's super easy to do, just gently pinch the bean between your thumb and index finger, and the skin will come right off. 
• Store in an air tight container in the refrigerator, for up to 5 days.
• You can freeze it too! Place in an airtight freezer-safe container, and freeze for up to 3 months. Let thaw in the refrigerator overnight, and stir well before serving.

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