This recipe is NOT particularly sweet, but you can make it sweeter if you want to. 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 this chocolate hummus, and you can taste the banana a bit.
If you use non-dairy milk, like almond milk, this recipe is fully plant-based.
Why use banana as a sweetener?
Ripe bananas are naturally sweet. As they start to turn brown, they become increasingly sweet, making them 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 test. Feel free to add more of your preferred sweetener if you don’t want more banana flavor but it’s not sweet enough. This recipe also has melted chocolate chips to help with sweetness.
What do you eat with chocolate hummus?
- Crackers – Ritz crackers, graham crackers, pretzels
- Fruit – Strawberries, apple slices, bananas
- Spread – Spread it on toast, English muffins, bagels, waffles, or crepes
- Topping or Mix-in – A dollop on yogurt or muesli, mixed into a protein ball, or topping your protein shake all work well
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 back of the refrigerator. And remember not to leave it out on counter. Serve a portion and put it right back in the fridge for best taste and freshness.
How to make chocolate hummus creamy
Our best tip to make chocolate hummus creamy is to remove the skins from the canned chickpeas. The skins tend to be fibrous, and even if blended well, the finished hummus can be rather dense. That said, it’s still delicious. The best way we know to remove chickpeas is by hand, a tedious effort that requires much handling of the food—not worth it, in our opinion.
What goes in chocolate hummus?
Chickpeas – Canned chickpeas are already cooked, so you only need to rinse them and drain well. You can remove the skins by hand for a creamier texture but it’s not necessary.
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. To be fair, vanilla has gotten so pricey, I save mine for light dishes. Coffee will elevate the chocolate into a mocha.
Salt – Just a bit of salt adds balance.
Chocolate chips – Melted chocolate chips add a rich, sweet flavor that melds with the cocoa for layered chocolate flavor. 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 or oat milk. We used whole cow’s milk for this recipe today.
Chocolate Hummus Recipe
This chocolate hummus is mildly sweet and made with dark chocolate chips, garbanzo beans (chickpeas), and ripe bananas.
Ingredients
- 1 (15 oz) can plain garbanzo beans (chickpeas)
- 1/4 c dark or semisweet chocolate chips
- 1/2 c unsweetened cocoa powder
- 1 t vanilla extract or black coffee
- 1/4 t salt
- 3 T milk
- 1 very ripe banana
- 1 T water
- Optional: Additional sweetener to taste
Instructions
- Drain and rinse the chickpeas. If you choose to remove the skins, this is the step to do that. Use a bowl of cold water to help rinse the skins off your fingers as you work.
- Dry the beans thoroughly with a clean kitchen towel; set aside.
- Melt the chocolate chips: Add the chips to a microwave-safe bowl. Microwave for 25 seconds. Stir well. Repeat the process in 15-second intervals until the chips are melted. Chocolate can burn and seize up, so keep stirring, and don’t cook too long at one 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.
- Process for 1 minute. Scrape down ingredients from the sides of the bowl.
- Add 1 tablespoon of water (or a bit more black coffee) if it appears too thick.
- Process again, scrape the sides, and repeat until the mixture is creamy and consistent. (See pictures.)
- Best at room temperature immediately but can be enjoyed chilled with fruit, graham crackers, and topping for baked goods.
Notes
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.
Nutrition Information:
Yield: 10 Serving Size: 1Amount 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 wanted it with a tad more sweetener. You can mix in syrup, table sugar, a little stevia, or more banana. Just stir well to incorporate.
What is your favorite kind of hummus?