The Best New Way to Eat Chocolate
By Elise Minton Tabin |
Chocolate is one those foods that the majority of Americans have a love-hate relationship with. We love the way it tastes and satisfies those sweet tooth cravings, but we hate how it goes straight to our hips and butt (or wherever else fat likes to call home).
While sugar-free options exist, there’s nothing quite like a good piece of chocolate. Sure, studies have shown that dark chocolate is actually more beneficial than you would think—it’s said to fight inflammation, lower blood pressure and reduce your risk of heart disease, of course when eaten in moderation—but that doesn’t negate the fact that too much of a good thing isn’t usually good for you.
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On one of our recent research hunts, we ran across Hope Foods Chocolate Hummus ($4). It was the combination of chocolate and hummus that originally caught our attention. But after perusing the brand’s Instagram account and salivating over how good the product looked, we had to test it out for ourselves. How could chocolate hummus be good? And how could it replace the need for an after-dinner piece of chocolate cake?
One scoop of the creamy hummus (there’s also a dark chocolate coconut version, too, which is to-die-for), which could double for chocolate mousse, was all it took. We were scooping it out of the container faster than we could eat it and putting it on top of almost everything—apples, bananas, strawberries and crackers. You name it, we ate it with chocolate hummus.
Will Burger, marketing director of Hope Foods, says that the concept for chocolate hummus came to be from a former employee. “We had a woman who used to work for us and she would make this chocolate hummus for her kids. We thought it was such a good idea so we commercialized it.” Using chickpeas as the base, which Burger says make for a great base in many different recipes, this fiber-rich bean blends well with sweeter ingredients. “The product also doesn’t contain tahini, like typical hummus does, so it doesn’t have a traditional hummus taste to it at all.” Instead, the dairy-, soy- and gluten-free spread, which is mostly organic, makes use of a combination of garbanzo beans, cane sugar, cocoa powder, sea salt, vanilla and agave nectar. “It’s a great low-sugar, low-glycemic, low-fat desert option. It carries about 1/5 of the calories, fat and sugar content of comparable chocolate spreads like Nutella or Hershey’s,” adds Burger.
Sadly, our chocolate hummus stash ran out (we have yet to find it at our local Whole Foods; guess we’re not the only ones who are obsessed with it!). But as soon as we get our hands on some more, we’ll be digging into it in no time.