Quick & Easy Chocolate Hummus
Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable.
Serves8
Makesabout 2 cups
Prep10 minutes
A healthy snack that doubles as an irresistible dessert? It sounds impossible until you try it. Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable. A few minutes in the food processor whips chickpeas into a creamy treat that will shock and delight anyone you serve it to (including kids).
Does Chocolate Hummus Taste Like Nutella?
It depends on the fat that you use! Tahini adds a subtle nuttiness to chocolate hummus, but you can easily swap it for your favorite natural peanut, almond, or even hazelnut butter to make it a bit sweeter.
What to Serve with Chocolate Hummus?
- Pretzel chips
- Shortbread cookies
- Cinnamon sugar pita chips
- Graham crackers
- Strawberries
- Banana chips
- Apple slices
- Raspberries
- Grapes
How to Store Chocolate Hummus
Keep chocolate hummus refrigerated in an airtight container for up to a week.
Chocolate Hummus Recipe
Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable.
Prep time 10 minutes
Makes about 2 cups
Serves 8
Nutritional Info
Ingredients
- 1 (about 15-ounce) can
chickpeas
- 1/4 cup
tahini
- 1/3 cup
natural or Dutch-processed unsweetened cocoa powder
- 1/3 cup
honey or maple syrup
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
Serving options: pretzel chips, shortbread cookies, cinnamon sugar pita chips, strawberries, banana chips, or apple slices
Instructions
Drain 1 (about 15-ounce) can chickpeas, reserving the liquid (aquafaba) from the can.
Place the chickpeas, 2 tablespoons of the aquafaba, 1/4 cup tahini, 1/3 cup cocoa powder, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment.
Process until smooth, 1 to 2 minutes. Scrape down the sides of the bowl and add in another 1 to 2 tablespoons more aquafaba if needed. (Maple syrup willl result in a thinner and will likely not need the extra addition.) Process until fully incorporated and creamy, about 30 seconds more.
Transfer to a serving bowl and serve with pretzel chips, shortbread cookies, or your favorite fruit for dipping.
Recipe Notes
General tips: While not necessary, removing the skins from each chickpea prior to blending will result in the creamiest hummus, so feel free to do so if time allows.
Equipment: A food processor is the most efficient tool for this recipe and delivers a smoother hummus than a high-powered blender.
Storage: Refrigerate hummus in an airtight container for up to 1 week.