Description
This chocolate hummus recipe is always a hit! The rich chocolaty flavor is perfect for dipping fruit and pretzels.
Ingredients
Scale
- 15-ounce can chickpeas (1 1/2 cups cooked)
- 1/4 cup tahini*
- 1/4 cup maple syrup or agave syrup, plus more to taste
- 1/2 cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
- To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to sweeten the taste even further. Add additional 1 to 2 tablespoons aquafaba and puree again to come to a creamy consistency. Store refrigerated for 7 to 10 days.
- Serve with pretzels, pineapple, green apple slices, and strawberries.
Notes
*Or, use peanut butter for a fun variation.
Nutrition info calculated based on about 3 tablespoons per serving.
- Category: Snack
- Method: Food Processor
- Cuisine: American
