This chocolate hummus is a delicious and healthy chocolate spread. Made from chickpeas, tahini, maple syrup, cocoa powder and vanilla, it is dairy-free and suitable for vegans.
Chocolate spread is the ultimate treat right? Especially for kids.
However, it's such an overly sweet treat that it’s one that my kids have hardly ever had.
Because I have found a way to make healthy chocolate spread and the whole family is obsessed with it.
Like regular hummus, this chocolate hummus is made from chickpeas and tahini (sesame paste). However, instead of garlic, salt and lemon juice add cocoa powder, maple syrup and vanilla extract for a delicious and healthy chocolate spread.
Provided you have a food processor or blender this recipe is really easy to make. It can also be made with a handheld blender but it won’t be as smooth.
Is chocolate hummus good for you?
Yes. It does contain sugar - maple syrup - but in much lower quantities than a commercial chocolate spread. There are also plenty of nutrients in the tahini and chickpeas, which are both a good source of plant-based protein.
Making it without syrup
I experimented with a version of this which used dates instead of maple syrup. It did work quite well but was much less sweet.
Is there dairy in chocolate hummus?
No, there is no dairy in this recipe, making it suitable for vegans and those with a dairy allergy.
Be sure to check the ingredients on your cocoa powder to ensure that there is no milk powder added. Some hot chocolate powder for instance contains milk.
Where to buy chocolate hummus?
I haven’t seen chocolate hummus very often in shops here in the UK. Seeing as it’s made with just a few store cupboard ingredients it’s probably easier to make your own.
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
A great source of vegan protein, chickpeas are the main ingredient in hummus.
Use raw cacao powder for a less processed version, but start with less than the recipe states then taste and adjust as it can be bitter.
Tahini, or sesame seed paste, is a key ingredient in hummus. It also contains protein, B vitamins, vitamin E, and magnesium, calcium and iron, so it’s well worth adding to your diet. Read more about why tahini is good for you.
Adds a delicious flavour.
To sweeten your chocolate hummus. You could use agave syrup instead.
You will need a food processor to make this recipe. You could also use a blender or a handheld stick blender.
However, you will get the best results in a food processor so if you have one - use that.
Storing chocolate hummus
Once processed, scrape out of your food processor and transfer to a container with a lid. Store in the fridge for 3-5 days.
Yes, you can freeze this recipe. Transfer to a freezer box or bag, leaving a little space for it to expand while it freezes. Label it with the recipe name and date you made it. Freeze for up to six months.
When ready to eat defrost in the fridge overnight.
What to eat with chocolate hummus
- Spread on rice cakes or crackers.
- On toast or in a sandwich.
- Use fruit to make faces on your chocolate hummus rice cakes.
- Dip fruit into it.
Pin chocolate hummus for later
How to make chocolate hummus
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
- 400 g tin of chickpeas drained and rinsed
- 3 tablespoons cocoa powder
- 1 tablespoon tahini
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup or agave syrup*
- Cold water
- Place the rinsed chickpeas into a food processor with 3 tablespoons of cocoa powder, a tablespoon of tahini, a teaspoon of vanilla extract and 3 tablespoons of maple syrup.
- Pulse until smooth, stopping to scrape the sides down two or three times.
- Add cold water, a teaspoonful at a time, while you process your chocolate hummus, until you have the consistency you like.
- Eat immediately or store in the fridge for up to five days in an airtight container.
If you like this you might also like this savoury cannellini bean dip.
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