The words “chocolate” and “hummus” don’t sound particularly appetizing together, do they? Yet, if you disregard the idea of a garlicky, lemony dip and imagine the base as you might with the versatile avocado, this appetizer/dessert/dip transcends what we think of as DELICIOUS.
Now, this recipe is NOT particularly sweet. This recipe is rich and dark with cocoa powder, garbanzo beans (chickpeas), dark chocolate chips, a sweetener of your choice, and a touch of salt. We used an overripe banana to sweeten and you CAN taste the banana, so adjust accordingly depending on how you’d like to use this Chocolate Hummus. If you use non-dairy milk, like almond milk, this recipe is vegan and/or vegetarian.
Why use banana as a sweetener?
Ripe bananas are naturally sweet. As bananas start to turn brown they contain more and more sweetness. As a result, they are a wonderful processed-sugar alternative. One ripe banana equals about 1/4 cup of sugar…ish. However, the amount of banana to use varies based upon taste. So add the banana, mix, and taste. Feel free to add more or less as desired.
What do you eat with chocolate hummus?
Crackers – Ritz crackers, graham crackers, pretzels
Fruit – Strawberries, apple slices, bananas
Spread – Spread it on toast, bagels, waffles, or crepes
How long does chocolate hummus last?
Fresh homemade chocolate hummus will last about 7 days in the fridge. Be sure to keep your hummus in an airtight container in the refrigerator.
How to make chocolate hummus creamy?
The best tip to make chocolate hummus creamy is to remove the chickpea skins. If -20you want an even creamier hummus to add more milk, nut butter, or tahini to the mixture.
What goes in chocolate hummus?
Chickpeas – Canned chickpeas are already cooked, so you only need to rinse them and remove their skins
Cocoa powder – We use unsweetened cocoa powder for this recipe, and the higher the quality, the better the overall taste. We prefer to control the sweetness level with other ingredients.
Vanilla – We use vanilla extract. While vanilla extract could be considered optional, it does enhance the flavor. Don’t want to use it, or don’t have it on hand? Do you have some leftover coffee from this morning? Add this in equal measure.
Salt – Salt balances out the flavor of the chocolates. It enhances the sweet flavor and reduces the bitterness of chocolate.
Chocolate chips – Melted chocolate chips add a richness to the dip and it really isn’t the same without it. Again, high-quality chocolate can make a difference in the overall taste, like Ghirardelli.
Milk – Milk helps make this recipe creamy. You can use any kind of milk that you prefer such as almond milk. We used whole cow’s milk for this recipe today.
- 1/4 c dark chocolate chips
- 1 (15 oz) can garbanzo beans (chickpeas)
- 1/2 c unsweetened cocoa powder
- 1 t vanilla extract
- 1/2 t salt
- 3 T milk
- 1 very ripe banana
- 1 T water or black coffee
- Drain and rinse the chickpeas. Remove their skins. (A bit time-consuming since you are doing it by hand, but the end product makes a smooth, creamy dip.)
- To melt the chocolate chips, add the chips to a microwave-safe bowl. Microwave for 20 seconds. Stir. Repeat the process in 10-second intervals until the chips are melted. Chocolate can burn and seize up, so keep stirring, and don’t cook too long at a time. Your best bet is to start out with 20 seconds, remove and stir, stir, stir.
- Add all ingredients except the water into the food processor.
- Mix for 1 minute. Scrape down ingredients from the sides of the bowl.
- Add 1 tablespoon of water (or coffee) if it appears too thick.
- Repeat mix and scrape until the mixture is creamy and consistent.
- Serve and enjoy!
This hummus is not very sweet. If you want it to be sweeter in taste then consider adding in a couple of tablespoons of agave or maple syrup.
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 122mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 3g
I hope that you enjoy this recipe as much as we did. For me this was the perfect level of sweetness but others in the house did want it with a tad more sweetener. We love hummus in this and eat this chocolate hummus often but we also make spicy hummus fairly often.
What is your favorite kind of hummus?