Is it chocolate cream, is it a fruit salad? No – it's our chocolate banana hummus platter with papaya balls and grapes! You've never filled your plate in a more colourful way. Here you can let your creativity run wild with this fruity dish. For this simple recipe, we've helped ourselves to the fruit basket and gathered together your favourite vitamin sources. Thanks to the chickpeas in the hummus, you also get plant-based protein and stay full for longer. A perfect match!  

Preparation

For the chocolate-banana hummus: Pour hot water over the dates and soak for approx. 10 minutes.

Drain and rinse the chickpeas and put them in a food processor. Peel a banana, roughly chop and add to the chickpeas with the soaked dates, oat drink and cocoa powder. Puree on the highest setting until a creamy consistency is achieved and no more chunks are visible.

Spread the chocolate-banana hummus on a large plate. 

For the papaya balls: Cut out small papaya balls from the papaya using a ball cutter. Peel the second banana and cut into slices. Pluck the grapes and arrange on the chocolate-banana hummus with the banana pieces, papaya balls and raspberries.

Melt the dark chocolate and spread over the fruit and hummus. Garnish with fresh mint and lemon balm leaves and enjoy.

Spread hummus – not hate!  
Your Dole team