Cannoli Shell Filled with Dark Chocolate Hummus

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Servings:

Quantity

Ingredients

For the Dark Chocolate Hummus Filling:

1, 14.28 ounce can

Carmelina Brands® Italian Ceci (Garbanzos), rinsed and drained

1/2 Tablespoon

Tahini paste

1 teaspoon

Sunflower oil

1 teaspoon

Vanilla extract

3 Tablespoons

Honey

3 Tablespoons

Chocolate syrup

2 Tablespoons

Cocoa powder

2 Tablespoons

Almond milk (for thinning)

Cannoli:

6 each

Cannoli shells

Garnish

Fresh mint

Garnish

Powdered sugar

Garnish

Pistachio nuts, chopped

Garnish

Fresh strawberries

Using a food processor with blade attachment, add in the Carmelina Brands® Italian Garbanzos, tahini paste, sunflower oil, vanilla, honey, chocolate syrup and cocoa powder. Blend for a minute. Using a rubber spatula, scrape down the sides of the bowl. Blend ingredients together for another minute until they are smooth and creamy. Check the flavors and texture. If the Dark Chocolate Hummus appears too pasty, thin it out with a little almond milk, mixing in 1 tablespoon at a time.
Spoon the Dark Chocolate Hummus into a pastry bag with decorative tip. Pipe each cannoli shell with filling. To serve, garnish cannolis with fresh mint, powdered sugar, chopped pistachios and fresh strawberries. Mangia bene and enjoy!

Tip: For the serious chocoholic, substitute the plain with chocolate cannoli shells, or dip the edge of each cannoli shell in melted chocolate and let it set before filling. You can also stir mini chocolate chip morsels into the hummus for a more decadent chocolatey bite.

Recipe created by Corporate Executive Chef Giacomo Paganoon behalf of Mangia, Inc. ™