Delicious Dark Chocolate Hummus Recipe
Creamy hummus flavored with rich cocoa and sweetened with maple syrup. This delicious treat is perfect as a dip for fruit and pretzels or a spread for toast and pancakes!
Servings: 6
Equipment
- Blender or food processor *see note below
Ingredients
- 1, 15 ounce can (1 & ¾ cup cooked) chickpeas or garbanzo beans *drained and rinsed *see note below
- ⅓ cup tahini paste *see note below
- ⅓ cup maple syrup *reduce if you prefer less sweet *see note below
- 1 teaspoon pure vanilla extract *imitation will work fine *see note below
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon sea salt *or kosher salt. Regular fine salt also works, reduce by half.
- 1 teaspoon brown sugar *optional for extra sweetness
- ⅓ cup cocoa powder
- ¼ cup (4 tablespoons) water *optional for extra smooth hummus *see note below
Recipe notes:
Blender/Food Processor: I prefer to use a blender as I've found it makes my hummus creamier. Some have better luck with a food processor (equipment definitely varies). Feel free to try both and see which works best for you! Chickpeas: you can peel the skin from each pea for a silkier hummus, if desired. I find that adding a little bit of water to my hummus allows for a nice, creamy texture without the extra work of peeling. Tahini paste: this ingredient can be tricky to find at the grocery store. Check by the nut butters, in ethnic food isles or by the condiments! Sub nut butter for tahini if desired. A natural option (one that separates and requires stirring) will most closely resemble the texture of tahini. But, if you don't want to use a natural option, any will work. You may need to add some extra water to your hummus if you don't use a natural nut butter. Maple syrup: you can substitute agave or Agave 5 for a lower sugar option. Honey also works if you're not worried about making vegan hummus. Vanilla extract: sub almond extract (or any other extract flavoring) if desired. I recommend halving the flavoring, doing a taste test, then adding more if necessary. Water: water is optional but I normally end up adding 2-4 tablespoons to create a smoother final product.Instructions
- Drain and rinse chickpeas and place them in your blender.1, 15 ounce can (1 & ¾ cup cooked) chickpeas or garbanzo beans
- Add tahini paste, maple syrup, vanilla, olive oil, sea salt, cocoa powder and brown sugar.⅓ cup tahini paste, ⅓ cup maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon extra virgin olive oil, ¼ teaspoon sea salt, 1 teaspoon brown sugar, ⅓ cup cocoa powder
- Puree for 30-60 seconds and check consistency. Add water 1 tablespoon at a time and blend again until you reach desired texture.¼ cup (4 tablespoons) water
- Serve with a fruit tray, nuts, graham crackers and dark chocolate chips. Enjoy!
Video
Nutrition
Serving: 1/6th of recipe (all values are approximate)