Quick and easy Dark Chocolate Hummus! Made in minutes with pantry staples, this dessert hummus is always a big hit at parties and potlucks, as well as being perfect for dessert, snacks, and packed lunches.
PREP TIME: 5 minutesminutes
COOK TIME: 0 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 8servings (makes about 2 cups total)
Ingredients
1 x 15oz can (1½cups)chickpeas, drained and rinsed (a 400g can in the UK)
5tablespoonscocoa powder
½ cup (84grams)chocolate chips, dark or semi-sweet
½teaspoonfine sea salt, adjust as necessary if using table salt
4 to 6 tablespoonsdairy-free milk
INSTRUCTIONS
To the bowl of a food processor add the chickpeas, cocoa powder, and chocolate chips. Blend until the mixture looks like damp, fine crumbs.
Add the maple syrup, tahini, vanilla extract, and salt and blend again, then gradually add the milk. Add enough to get it to blend easily and smoothly. Make it slightly looser than you ideally want because the hummus will thicken as it sits. I use the full 6 tablespoons.
Keep blending longer than you think is necessary for the smoothest hummus. Once ready, carefuly remove the blade and use a spatula to transfer the hummus to a container.
NOTES
Store Dark Chocolate Hummus in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Defrost in the fridge overnight then give it a quick reblend with a drop of dairy-free milk to loosen it up.