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Dark Chocolate Hummus - Easy Dessert Dip

This 8-ingredient dark chocolate hummus is a lavish but healthy dessert dip made in minutes.
Course Dessert, Dips
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 2 minutes
Blend Time 3 minutes
Total Time 5 minutes
Servings 8
Calories 92kcal
Author Tajda Ferko

Equipment

  • Food processor or blender

Ingredients

  • 14 oz can garbanzo beans / chickpeas unsalted, drained & rinsed
  • 4 tablespoon cocoa powder ¼ cup
  • ¼ cup tahini
  • ⅓ cup maple syrup
  • 2 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 6,5 tablespoon unsweetened almond milk
  • 1 pinch sea salt
US Cups - Metric

Instructions

  • First, rinse the canned chickpeas under cold running water.
    14 oz can garbanzo beans / chickpeas
  • Place all your ingredients into your food processor (or blender).
    14 oz can garbanzo beans / chickpeas, 4 tablespoon cocoa powder, ¼ cup tahini, ⅓ cup maple syrup, 2 teaspoon vanilla extract, 1 teaspoon espresso powder, 6,5 tablespoon unsweetened almond milk, 1 pinch sea salt
  • Blend for 2-3 minutes until completely smooth.
  • If needed, scrape down the sides from time to time. Add more almond milk or water if the mixture is too dry.

Notes

  • Tip 1 - Use canned garbanzo beans (chickpeas) with NO added salt.
  • Tip 2 - Adjust the sweetness to your taste. I recommend starting with ⅓ cup (85ml) of maple syrup and adding more if desired.
  • Tip 3 - Serve with cocoa nibs (or chocolate chips) on top for an extra crunch.
 
No canned chickpeas? You can also cook your own chickpeas from scratch. Simply soak them in boiling hot water for about 30 minutes. Then rinse & add them to a saucepan. Fill with water, and bring to a boil. Simmer for about 45 minutes until soft & easily mashed with a fork.
Don't like tahini? Replace it with peanut butter. You could also try almond or cashew butter.
To serve - Serve with crackers, pretzels, strawberries, raspberries, blueberries, and apples, on bread, toast, pancakes, crepes, or on its own.
To store - Transfer any leftovers to an airtight container. Keep in the fridge for about 4-5 days.
To freeze - Freeze in an airtight container for 2-3 months. Before serving, let the hummus thaw in the fridge overnight.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg