Dark Chocolate Hummus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 can (15 oz) chickpeas, drained and rinsed well
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2 tablespoons dark chocolate, finely chopped (or use mini chocolate chips)
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1/4 cup creamy tahini
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1/4 cup smooth almond butter (or your favorite nut butter)
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1/4 cup pure maple syrup
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1/4 cup unsweetened almond milk (or milk of choice)
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1/3 cup unsweetened cocoa powder
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1 teaspoon pure vanilla extract
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1/4 teaspoon fine sea salt
# Instructions:
01 -
Start by draining and rinsing your chickpeas thoroughly under cold water. For the smoothest texture, gently rub the chickpeas to remove their papery skins - they'll slip right off! This extra step makes all the difference in creating silky-smooth hummus.
02 -
In a small saucepan, combine the chopped dark chocolate, tahini, almond butter, maple syrup, and almond milk. Warm over medium-low heat, whisking gently and frequently until the chocolate melts completely and everything blends into a glossy, smooth mixture. Remove from heat once combined.
03 -
Add your prepared chickpeas, cocoa powder, vanilla extract, and salt to a food processor. Pulse a few times to break things up, then turn the processor on and slowly drizzle in the warm chocolate mixture through the feed tube. Process until incredibly smooth and creamy, stopping to scrape down the sides as needed. If the mixture seems too thick, add ice water or milk one tablespoon at a time until you reach your desired consistency.
04 -
Your chocolate hummus is ready to devour immediately at room temperature, or pop it in the fridge for a few hours for a chilled treat. Serve with graham crackers, fresh apple slices, strawberries, or even just a spoon!
# Notes:
01 -
This unique dessert hummus transforms humble chickpeas into an indulgent chocolate treat that's surprisingly nutritious
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Perfect for satisfying sweet cravings while sneaking in some plant-based protein and fiber
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Removing chickpea skins is optional but highly recommended for the silkiest texture possible
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Can be stored in the refrigerator for up to one week in an airtight container