Chocolate Hummus Ever

 

Why You’ll Love This Recipe

  • Healthy and nutritious: Packed with protein and fiber from chickpeas.
  • Quick and easy: Ready in just minutes using a blender or food processor.
  • Versatile: Enjoy as a dip, spread, or even by the spoonful.
  • Naturally sweetened: Can be made with honey, maple syrup, or a sugar substitute.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup cocoa powder
  • ¼ cup maple syrup or honey
  • 2 tablespoons peanut butter (or almond butter)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3-4 tablespoons milk (or more as needed)
  • ¼ cup dark chocolate pieces or chocolate chips

Directions

  1. Blend the base: Add the chickpeas, cocoa powder, maple syrup, peanut butter, vanilla extract, and salt into a high-powered food processor or blender. Blend for about 1 minute until smooth. If using a blender, add 3-4 tablespoons of milk to help it blend.
  2. Incorporate chocolate: Add the chocolate pieces and blend again until you reach the desired consistency.
  3. Adjust thickness: If the hummus is too thick, add more milk a tablespoon at a time until smooth and creamy.
  4. Serve: Transfer to a bowl and enjoy with fruit, pretzels, or graham crackers.

Servings and Timing

  • Servings: 6
  • Prep time: 5 minutes
  • Total time: 5 minutes

Variations

  • Nut-free version: Use tahini or sunflower seed butter instead of peanut butter.
  • Extra chocolatey: Stir in mini chocolate chips before serving.
  • Spiced version: Add a pinch of cinnamon or chili powder for extra depth.
  • Dairy-free: Use almond, coconut, or oat milk instead of regular milk.
  • Mocha twist: Add 1 teaspoon of instant coffee or espresso powder.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze for up to 2 months and thaw in the fridge before serving.
  • Reheating: Not needed, but you can warm it slightly for a softer texture.

FAQs

What does chocolate hummus taste like?

It has a rich, chocolatey flavor with a smooth and creamy texture, similar to chocolate spread.

Can I use dry chickpeas instead of canned?

Yes! Cook ¾ cup of dried chickpeas until soft, then proceed with the recipe.

How do I make it extra smooth?

Blend longer and add a bit more milk for a silkier consistency.

What can I dip in chocolate hummus?

Try strawberries, apple slices, pretzels, graham crackers, or even spread it on toast.

Is this hummus vegan?

Yes! Just use a plant-based milk and maple syrup instead of honey.

Can I make it sugar-free?

Yes! Use a sugar substitute like stevia or monk fruit sweetener.

What kind of cocoa powder works best?

Unsweetened cocoa powder or Dutch-processed cocoa powder both work well.

Can I use almond butter instead of peanut butter?

Yes! Any nut or seed butter will work.

How can I make it more like a dessert dip?

Add a drizzle of melted chocolate on top before serving.

Will kids like this hummus?

Yes! It tastes like chocolate pudding but with healthier ingredients.

Conclusion

Chocolate hummus is a delicious and healthy alternative to traditional sweet spreads. It’s creamy, chocolatey, and perfect for dipping or spreading. Whether you’re looking for a nutritious snack or a fun dessert, this quick and easy recipe is sure to become a favorite. Try different variations and enjoy guilt-free chocolate goodness!

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Chocolate Hummus Ever

Chocolate Hummus Ever


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  • Author: Julia
  • Total Time: 5 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

Chocolate hummus is a rich, creamy, and healthy dessert dip made with chickpeas, cocoa powder, and natural sweeteners. Perfect for dipping fruit, pretzels, or spreading on toast, this easy, protein-packed treat is a delicious way to satisfy your chocolate cravings guilt-free!


Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup cocoa powder
  • ¼ cup maple syrup or honey
  • 2 tbsp peanut butter (or almond butter)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 34 tbsp milk (or more as needed)
  • ¼ cup dark chocolate pieces or chocolate chips

Instructions

  • Blend base: Add chickpeas, cocoa powder, maple syrup, peanut butter, vanilla extract, and salt to a food processor. Blend until smooth.
  • Incorporate chocolate: Add chocolate pieces and blend again until creamy.
  • Adjust texture: Add milk, one tablespoon at a time, until desired consistency is reached.
  • Serve: Transfer to a bowl and enjoy with fruit, pretzels, or graham crackers.

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze for up to 2 months and thaw before serving.
  • For extra richness, drizzle with melted chocolate before serving.
  • Prep Time: 5 minutes
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American
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