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250 g of cooked chickpeas
4-6 tablespoons agave syrup
4-6 tablespoons rice milk
4 tablespoons unsweetened cocoa powder
2 tbsp sunflower oil
1 pinch of vanilla powder
1 pinch of salt


Put all the ingredients in a blender and mix carefully until you get a soft spread.
The amount of agave syrup and rice milk may vary depending on the sweetness and/or desired consistency, therefore should be dosed according to taste.
This chocolate chick pea hummus is an authentic delicacy for all "choco addicts": it is particular and delicious, can be stored in an airtight container in the refrigerator for a few days (if it lasts long enough!: o)).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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Ñam ñam muy buena vado pazza x questa crema

- Ornella -

siete favolosi ricette slurposissime vado pazza x la cioccolata buona giornata amici

- Ornella -

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