Yes, we're using a can of chickpeas to make dessert today! If you've never had smooth, creamy Chocolate Hummus, get ready to flip out! It's hard to believe this dessert is healthy and made with protein-rich beans. Dip fresh fruit, cookies or crackers in this easy, simple vegan dessert!
If you trust me enough to make my black bean brownies, this is an even easier way to make beans into dessert! I first saw a container of chocolate hummus at the grocery store with my sister. She immediately grabbed it and put it in the cart, and assured me it was absolutely delicious. She wasn't wrong, but I think we could make a homemade version even better.
The store-bought chocolate hummus can be on the watery side and a bit too sweet for me. This homemade version is rich and has the most incredible raw brownie batter consistency. It's heavenly, and sometimes we just eat it straight off the spoon!
If you want to serve this as a bean dessert appetizer for a party, and then use my 7 layer dip as a savory bean recipe, you should! There's no reason why we can't start and end meals with beans. Beans are the best!
The Ingredients
- Chickpeas. One 15-ounce can of chickpeas, drained and rinsed. You also need to take a few minutes to pop the skins off each chickpea. I know this seems tedious, but you can do it simply by placing the chickpeas between two kitchen towels and gently rubbing. Most of the skins will come off, and then they're ready to use! Removing the thin outer skin of a chickpea is the best way to make super creamy hummus of any flavor!
- Tahini. We need ½ cup of super runny, drippy tahini. This means you need to stir the jar very well and incorporate all of the oil into the tahini. It's natural for the oil to separate in tahini. Simply stir it very well before using.
- Cocoa Powder. You need ½ cup of unsweetened cocoa powder. You can use regular, but I also recommend the special dark cocoa powder. If it's Halloween, try using special black cocoa powder for fun!
- Maple Syrup. We're using two types of sugar for this chocolate hummus recipe: half maple syrup and half powdered sugar. I like the grade B runny maple syrup, because the smokiness adds a depth of flavor.
- Powdered Sugar. I've found that most other recipes for a dessert hummus taste a bit too healthy, and so I add a very small amount of powdered sugar (¼ cup) to fix this problem. If you're trying to avoid more processed sugars, you can use maple syrup in its place, bringing the total amount of maple syrup to ½ cup. Be aware that if you reduce the sugar too much in this recipe, the chocolate hummus won't be smooth and creamy!
- Vanilla. Two full teaspoons of vanilla sounds like a lot, but vanilla enhances the flavor of chocolate in the best way.
- For serving: mini chocolate chips, sliced fresh fruit (like apples, oranges, strawberries, mango, kiwi, etc.), and sweet cookies and crackers for dipping.
How to Make Chocolate Hummus
First, remove all of the skins from the chickpeas by rubbing them between two clean kitchen towels. Then, In the bowl of a food processor, add the chickpeas, tahini, cocoa powder, maple syrup, powdered sugar, vanilla extract and salt.
Puree the mixture for a full minute. Remove the lid, add the two tablespoons of very hot water and puree again for another minute. Scrape into a serving bowl and top with mini chocolate chips, and serve.
Easy Variations
- Beans - I have made this chocolate hummus with black beans, and it's just as good. I prefer it with chickpeas, because you can remove the skins and make it super creamy. However, black beans are inherently softer than chickpeas, so if you want to save a step, they're a great swap!
- Tahini - If you have sesame allergies or otherwise don't have tahini in your pantry, use an all-natural runny peanut butter or almond butter in this recipe instead. Be sure that is runny and dripping off the knife. If not, add an extra tablespoon of oil or water to the recipe to ensure creaminess.
- Sugar - Most recipes for chocolate hummus are in the healthy food category, since we're using high protein beans for dessert. That's great, but I think it should taste good, so that is why my recipe uses a mix of maple syrup and powdered sugar. If you taste this recipe and it tastes too healthy or bland to you, add an extra tablespoon of either type of sugar to bring it more on the dessert side.
How to Store Chocolate Hummus
Place any leftovers in an airtight container and store in the fridge for up to 5 days. I don't recommend freezing this recipe.
Other Bean Dessert Recipes:
Chocolate Hummus
Easy, vegan creamy chocolate hummus with chickpeas.
Ingredients
- 1 15-ounce can of chickpeas
- ½ cup runny tahini
- ½ cup cocoa powder
- ¼ cup maple syrup
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 tablespoons hot water
- For serving: mini chocolate chips, fruit, crackers and cookies for dipping
Instructions
- Rinse and drain the chickpeas, and then place them between two paper towels. Rub dry and remove some of the skins of the chickpeas. It’s not necessary to remove them all, but some is better than none.
- In the bowl of a food processor, add the chickpeas, tahini, cocoa powder, maple syrup, powdered sugar, vanilla extract and salt. Puree the mixture for a full minute.
- Remove the lid, add the hot water and puree again for another minute.
- Scrape into a serving bowl and top with mini chocolate chips.
- Serve with fresh fruit slices and crackers or cookies for dipping.
Notes
Storage: Keep an air-tight container in the fridge for up to 5 days.
Beans - I have made this chocolate hummus with black beans, and it's just as good. I prefer it with chickpeas, because you can remove the skins and make it super creamy. However, black beans are inherently softer than chickpeas, so if you want to save a step, they're a great swap!
Tahini - If you have sesame allergies or otherwise don't have tahini in your pantry, use an all-natural runny peanut butter or almond butter in this recipe instead. Be sure that is runny and dripping off the knife. If not, add an extra tablespoon of oil or water to the recipe to ensure creaminess.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 107mgCarbohydrates: 34gFiber: 5gSugar: 18gProtein: 6g
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