There is such a thing as dessert hummus, and it is completely luscious without any guilt! Serve with graham crackers, strawberries, or pretzels. Additionally produces a delectable filling for banana-topped crepes. Anyone can be persuaded to eat chickpeas when they are this delicious! Dutch process cocoa powder provides a richer color and flavor.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons water, or as needed
- 2 tablespoons tahini
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.
Reviews
I made this with a tahini recipe from this site that tastes very nutty, and hence, this tastes very nutty. I am after the flavor I get from store-bought chocolate hummus, and this was not it. It might be because of the tahini, though, so I am going to try again before deciding it is not the recipe for me.
This is a great idea. We eat lots of hummus at our house, and try to eat healthy. To begin with I made this as written. I realize that often hummus has to sit awhile in the refrigerator for flavors to maximize, and I didn’t do that initially. Right after mixing, I felt it needed more sweetener and more chocolate. Thus a 3* rating. After adding a few more Tablespoons of sweetener and another heaping Tablespoon of cocoa I would bump it up to a 4. My husband really liked it! So it is a good basic recipe you may want to play with the ingredients.
YUM! I didn’t have tahini so decided to use cashew butter instead. It came out creamy and delicious. Thank you for the fun and inspiring recipe.