Dark Chocolate Hummus

This Dark Chocolate Hummus recipe is easy and guilt-free. A combination of chocolate, chickpeas, almond butter, and maple syrup makes it a protein-packed snack and a crowd-pleasing dessert. Gluten-free, vegan.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25

Total Time 25

Servings

Calories 140kcal

Author Tessa

Equipment

Ingredients

2-15 ounce cans chickpeas drained and rinsed
1 teaspoon baking soda
⅓ cup almond butter
8 tablespoons maple syrup
2 teaspoons pure vanilla extract
½ teaspoon salt
5 tablespoons unsweetened cocoa powder

Instructions

Optional, see notes: Cover chickpeas in a medium saucepan with 3-4 cups of water. Add baking soda and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes.
Strain the chickpeas in a colander and rinse with cold water. Use your hands to rub skins off chickpeas. Set aside.
If skipping this step, start with next instruction.
Add almond butter and maple syrup to the bowl of a food processor. Process until combined.
Add the chickpeas, vanilla, salt, and cocoa powder. Process until smooth.
Add 3 tablespoons cold water to the mixture and process once again until smooth and creamy.
Serve with fruit, cookies, or pretzels! Best eaten within 2-3 days. Store in an airtight container in the refrigerator.

Notes

Optional step: When using canned chickpeas, they are already cooked and often have the skins removed. However, some may still have skins attached. Simmering the chickpeas with baking soda helps remove the skins more easily for a super smooth hummus. It is perfectly fine to skip this step.

Nutrition