Chocolate Hummus Recipe
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed very well
- ¼ cup tahini
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup or honey
- ½ tablespoon 1½ teaspoons blackstrap molasses
- 2 tablespoons neutral oil avocado or refined coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 –6 tablespoons milk of choice oat, almond, or dairy
Instructions
- Add the chickpeas, cocoa powder, maple syrup or honey, oil, molasses, tahini, vanilla extract, and salt to a food processor or high speed blender.
- Blend until mostly smooth, stopping to scrape down the sides as needed.
- Add water or plant milk one tablespoon at a time until the chocolate hummus is creamy and smooth. I always use 3 tablespoons in mine.
- Taste and adjust sweetness or cocoa level if needed.
- Blend again for 30 to 60 seconds to fully smooth out the texture.
- Transfer to a bowl and refrigerate for at least 30 minutes if possible. The flavor improves as it rests.
Notes
The small amount of molasses adds depth and richness that gives this sweet hummus a more dark chocolate hummus flavor without making it heavy or overly sweet.