I prayed. I really did for a healthy snack that I could eat at any given time, guilt free. Finally, I found it. I’ve never even heard of chocolate hummus, then I came across this recipe. I truly hope you really enjoy it. Feel free to comment below and tell me what you think.
- 15-ounce can chickpeas (1 1/2 cups cooked)
- 1/4 cup tahini or sunflower butter (my money’s on sunflower butter)
- 1/4 cup maple syrup or agave syrup, to taste
- 1/2 cup cocoa powder (Dutch process or dark chocolate, if desired)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- (optional) 1/4 cup unsweetened almond milk (more if needed – use only if you desire to thin it out a bit)
- Drain the chickpeas.
- In your Vitamix, blender, or food processor, add the chickpeas, tahini or sunflower butter, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons of your non-dairy milk (more if necessary. Puree for 30 seconds, then scrape down the bowl.
- Taste; if necessary, add a bit more syrup to your liking. Add additional 1 to 2 tablespoons non-dairy milk and puree again to come to a creamy consistency. Store refrigerated for 7 to
- Serve with pretzels (gluten-free if desired), green apple slices, and strawberries.