Chocolate Hummus

5 from 2 votes

This easy Dark Chocolate Hummus tastes so rich and fudgy that you won't ever guess it's healthy. Made in under 5 minutes, this bean brownie batter is vegan, gluten-free and packed with protein. You will love it as a dip for strawberries, pretzels and graham crackers!

Prep Time5

Cook Time0

Total Time5

Course: Dessert, Snack

Cuisine: High Protein, Vegan, Vegetarian

Keyword: chickpeas, chocolate, peanut butter

Servings: servings

Equipment

blender also food processor or immersion blender

Ingredients

15 oz (500 g) canned chickpeas drained and rinsed
4 Medjool dates pitted
¼ cup (65 g) almond butter replace with peanut butter, cashew butter or tahini
⅓ cup (35 g) cocoa powder
3 tbsp maple syrup more to taste
1 tsp vanilla extract
¼ tsp salt
2 to 4 tbsp milk of choice as necessary, to thin
¼ cup (40 g) chocolate chips optional

Instructions

Drain and rinse chickpeas.
Add all ingredients to a blender or food processor, except chocolate chips. Blend on high speed until the hummus reaches a smooth texture. If the mixture is too thick, add up to 4 tablespoons of milk and pulse again until creamy.
Fold through chocolate chips, if desired.
Serve immediately as a dip, or place in an airtight container and refrigerate for a maximum of 3 days.

Notes

Beans: This recipe uses garbanzo beans (chickpeas), but you can also use black beans or white beans.
Sweetness: After blending, taste the hummus. If you feel that it is lacking sweetness, add 1 to 2 additional tablespoons of maple syrup to your likings.
Texture: If you realize that the dip is too thick and dry, blend in a couple tablespoons of milk until it becomes smooth.
Protein powder: You can add a scoop of protein powder and a couple tablespoons of plant based milk to maintain creaminess.

Nutrition facts

Nutritional values are calculated for the basic recipe without additional mix-ins or chocolate chips.

Nutrition