I’m shook. One week ago, this was not a food I had ever heard of, and let me tell you…I know most foods. My coworker had asked me if I had ever tried “chocolate hummus,” and the answer was “no” but that I “definitely needed to.” I asked him what was in it, and he said “chickpeas, chocolate and agave.” I then said that I was going to research this revelation and I would report back. I didn’t end up researching, but I did throw together said ingredients to test it out and now I’m hooked. I don’t even know if it is comparable to store-bought chocolate hummus, but whatever it is, I like it.
Y’all know I love a good healthy snack, and this is that. Full of protein, fibre, iron and CHOCOLATE. How do you eat chocolate hummus, you ask? Well, if not by the spoonful, then perhaps with fruits, on toast or alongside some salty pretzels. Follow your heart.
Here is what you will need for this recipe:
- Chickpeas (I always use dry chickpeas that I soak overnight and cook for an hour – they make dips much smoother than the canned stuff)
- Cocoa powder
- Maple syrup
This recipe is flexible, depending on your taste. If you love chocolate, you can choose to add more cocoa powder, or if you would like a subtler chocolate flavour, add less. Same with the sweetness level. If you enjoy really sweet desserts, add more syrup. If you are like me and prefer less sweet, add the amount you see in the recipe.
Let’s do the damn thing!
Serving size: Makes about 1 cup
Prep time: 5 minutes
Inactive time (for soaking): 8 hours
Cook time: 1 hour
- 3/4 cup dry chickpeas (or 2 cups canned, rinsed very well)
- 3 – 4 tbsp cocoa powder
- 3 tbsp maple syrup (or more, to taste)
- 1/2 tsp pure vanilla extract (optional)
- 1/4 tsp salt
- If working with dry chickpeas (recommended for a smoother consistency), cover chickpeas with two inches of water and soak overnight. Drain, rinse and transfer to a medium-sized pot. Cover with two inches of water and bring to a boil. Reduce heat to a rolling simmer and cook chickpeas, lid off, for one hour or until tender. If working with canned chickpeas, skip this step.
- Add cooked chickpeas to a food processor, along with three tablespoons of cocoa powder, the syrup, salt and the vanilla, if using. Blend until smooth, scraping down the sides of your food processor every so often. Taste and add more cocoa or syrup, if desired.
- Transfer hummus to an airtight container if not serving immediately and store in the fridge for up to four days.