Chocolate Hummus Recipe (Vegan)

Julia

Chocolate Hummus Recipe (Vegan)

5 from 1 vote

This chocolate hummus tastes like creamy brownie batter but is made with chickpeas and simple pantry ingredients. Ready in just 5 minutes, it’s the healthy sweet snack I keep making on repeat.

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Prep Time 5

Total Time 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 92

Ingredients Method Nutrition Video Notes

Ingredients

1 can 15 ounce chickpeas drained and rinsed (skins removed if you want extra creamy hummus!)
¼ cup + 2 tablespoons tahini
⅓ cup cocoa powder or cacao
8 tablespoon milk any
4 tablespoon maple syrup add more if you like sweeter
2 teaspoons vanilla extract pure
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 teaspoon coconut oil optional, or more, this will add extra creaminess and smoothness

For Serving

fresh fruit and berries
pretzels
cookies
chocolate chips

Method

Place all ingredients into food processor or blender.
Blend, starting on low speed and gradually increasing to high, for 45-60 seconds or until the mixture is smooth.
If needed, stop blending, scrape down the sides, and blend again.
Transfer the chocolate hummus to a serving dish and enjoy with your favorite dippers, or store in an airtight container in the refrigerator until ready to serve.

Nutrition

Calories: 92kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 155mgPotassium: 136mgFiber: 2gSugar: 7gVitamin A: 30IUVitamin C: 0.3mgCalcium: 46mgIron: 1mg

Video

Notes

It’s naturally vegan, gluten free and dairy free.
If you would like the dip to be more smooth and creamy, add coconut or olive oil.
To Store. Store it in a sealed container in the fridge for up to a week. If it thickens, let it come to room temperature before serving.
To Freeze. In an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving and stir well.

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