Description
This Dark Chocolate Hummus is a luscious and healthy dessert dip that combines the creaminess of chickpeas with rich cocoa powder and a hint of espresso for depth. Sweetened naturally with maple syrup and made smooth with tahini and almond milk, it’s a quick and easy treat perfect for dipping fruit, spreading on toast, or enjoying by the spoonful.
Ingredients
Ingredients
- 14 oz can garbanzo beans / chickpeas (unsalted, drained & rinsed)
- 4 tbsp cocoa powder (¼ cup)
- ¼ cup tahini
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 6.5 tbsp unsweetened almond milk
- 1 pinch sea salt
Instructions
- Rinse Chickpeas: Rinse the canned chickpeas thoroughly under cold running water to remove any canning residue, ensuring a fresher taste and smoother texture.
- Combine Ingredients: Place the rinsed chickpeas, cocoa powder, tahini, maple syrup, vanilla extract, espresso powder, almond milk, and sea salt into a food processor or blender.
- Blend Until Smooth: Blend the mixture for 2-3 minutes until the texture is completely smooth and creamy, stopping occasionally to scrape down the sides to incorporate all ingredients evenly.
- Adjust Consistency: If the hummus is too thick or dry, add additional almond milk or water a tablespoon at a time and blend again until you reach your desired consistency.
Notes
- Use unsalted canned chickpeas to better control the salt content of the hummus.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Enjoy as a dip with fresh fruit, crackers, or spread on toast for a nutritious dessert.
- For a smoother texture, peel the chickpeas before blending, though this is optional and time-consuming.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
