Chocolate Hummus
Chocolate hummus is the perfect dessert dip for all chocolate lovers out there. Creamy, chocolatey, rich, and decadent, it tastes like brownie batter! Not only is it delicious, but it's also healthy and easy to make with just 6 ingredients. This sweet dip is a guilt-free way to satisfy your sweet tooth. Serve with strawberries, cookies, or pretzels for dipping. Chocolate hummus is a crowd-pleaser, it's perfect for parties!
My Notes:
Servings: (makes about 3 cups)
Ingredients
- 1 19oz can(s) chickpeas (unsalted is best) (2 cups) see step 1 for prep
- 1/2 teaspoon(s) baking soda
- 5 tablespoon(s) peanut butter (or other nut or seed butter)
- 5 tablespoon(s) agave (or sweetener of choice)
- 1/4 cup(s) cocoa powder
- 4 ice cubes
- 1/2 teaspoon(s) vanilla extract
- 1 -3 tablespoon(s) plant-based milk (such as oat or soy) (if needed)
- 2 tablespoon(s) vegan chocolate chips (optional for garnish)
- For serving with chocolate hummus: strawberries, cookies, pretzels, dried fruit, peach slices, apple slices, or other dippers
Instructions
- Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 10 - 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
- Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
- Add the cooled chickpeas along with any chickpea skins to a blender. Add the peanut butter, agave, cocoa powder, ice cubes, and vanilla extract. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of plant-based milk at a time until you reach your desired consistency.
- Pour into a bowl or serving dish and garnish with chocolate chips if desired. Serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days.
Notes
Cooking Chickpeas from Scratch: If you are cooking chickpeas from scratch, add the baking soda to the water and cook them longer until the skins start to come off and the chickpeas as super tender (an extra 10 - 20 minutes). Add ½ teaspoon of baking soda for every 1 cup of dried chickpeas.
Nutrition
Serving: 1 serving (about ¼ cup) (recipe makes 12 servings) | Calories: 146kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 78mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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