This easy recipe for Chocolate Hummus results in a decadent, vegetarian, fudgy dip that tastes a bit like brownie batter.
Hummus is a dip or spread that is popular in Middle Eastern and Mediterranean cuisine. Traditional savory hummus is made with beans or legumes, tahini, olive oil, garlic, lemon and salt. Dessert hummus uses some of the same ingredients, but is, of course, sweet. This easy, vegetarian recipe for Chocolate Hummus contains garbanzo beans (chickpeas), tahini, cocoa powder, date syrup and vanilla. It’s a decadent, fudgy dip that tastes a bit like brownie batter.
Chocolate Hummus satisfies my sweet cravings without being sugary. It’s wonderful as a dessert, appetizer or snack with fresh fruit, hard or soft pretzels, graham crackers, nuts, and even cheese (try gouda). It is fabulous spread on waffles and baked goods like pound cake or croissants. For garnish, fresh mint, flaky salt (like Maldon), shredded coconut, granola or chopped nuts are good choices.
This Chocolate Hummus recipe yields approximately two cups, and I set it at eight 2oz portions for my human readers. However, my husband and I eat like giant monsters and demolished everything you see in the photo in about 15 minutes. So, for my fellow monsters, the recipe yields two 8oz portions. Raaawwrr!
Variations:
- You can make this recipe with homemade tahini or store-bought, they work equally well. My recipe for homemade tahini, which is very easy to make, is currently in the notes section below the Chocolate Hummus recipe.
- This recipe works with Dutch process or natural cocoa powder. To me, Dutch process has a deeper flavor than natural cocoa. I usually use E. Guittard Cocoa Rouge Cocoa Powder or Valrhona.
- Use carob powder in place of the cocoa powder.
- Use 1.5 cups of home cooked garbanzo beans instead of canned beans.
- Water or plant based milk can be used in place of the garbanzo liquid.
- For sweetener, replace the date syrup with maple syrup, honey, or agave. You can also use granulated sugar (cane, coconut, etc.), but you may need to add an extra tablespoon or two of liquid.
- I used Bourbon vanilla for the Chocolate Hummus in the photo, but on occasion I use Tahitian or Mexican vanilla. You could also use other extracts such as rose, almond or mint – start with small amounts and taste as you go. A squeeze of orange is nice, too.
- You can substitute your favorite nut butter for tahini; it will give it a different (but still delicious) taste.
Chocolate Hummus Tips:
- Make double the amount so you can send guests home with their own jars of Chocolate Hummus.
- This Chocolate Hummus is absolutely phenomenal served with our Cherry Chutney recipe!
| Prep Time | 10 minutes |
| Servings |
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- 14oz can garbanzo beans organic, drained, liquid reserved
- 1/2 cup unsweetened cocoa powder Dutch process or natural, your preference
- 1/4 cup tahini
- 1/2 cup date syrup
- 1/2 cup reserved garbanzo liquid or water, or plant milk
- 1 TSP vanilla extract
- 1 pinch Kosher salt
Ingredients
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- Add all ingredients to food processor, pulse until mixture looks smooth. Be sure to stop intermittently to scrape ingredients down from the sides of the bowl.
- Taste the hummus, adjust sweetener if necessary.
- If the recipe is too thick for your liking, add more reserved liquid, a little at a time, and process until you reach the desired consistency.
- Transfer to bowl, serve with fresh fruit, soft or hard pretzels, graham crackers, cheese, etc. Chocolate hummus is extra yummy when topped with a sprinkle of salt flakes like Maldon, or a sprinkle of coconut, nuts or granola.
- Store in the refrigerator in sealed jar or container for up to 7 days.
TAHINI RECIPE
approx. 15 minutes; yield 1 cup
Please note that you can make tahini without the extra oil, but I prefer mine a little creamier. Your mileage may vary.
INGREDIENTS:
1 cup of unhulled sesame seeds
2-4 TBS oil (olive oil, sesame oil, grapeseed oil, etc.)
Pinch of salt
DIRECTIONS:
1. Place sesame seeds in skillet and stir constantly until they are lightly toasted, usually 4-5 minutes. Transfer to plate, distribute evenly, let cool.
2. Place sesame seeds in food processor or blender. If you're using pinch of salt, add it now. Pulse until the seeds start to break down and form a paste.
3. Add 2 tablespoons of oil to the mix, and pulse until smooth. If you would like a thinner tahini, add 2 more tablespoon and recheck, adding oil until the tahini reaches the desired consistency.
4. Move tahini to jar, store in refrigerator for up to one month.
