As dip for fruit and pretzels, this dark chocolate hummus is a surprising hit at parties and showers. It’s perfect for entertaining!
Dark chocolate hummus? It’s a bit unexpected, but oh-so-delicious and our new favorite snack for parties and gatherings. It was met with high praise at our latest book club, and disappeared quickly at another family gathering. Instead of vegetables like a traditional hummus, we treat it like a fruit dip and serve it with strawberries, pineapple, green apple slices, and my favorite: salty pretzels. Keep reading for the recipe for this healthy appetizer…it really is the best!
When I was on a retreat a few years ago, I was served a storebought version of this chocolate hummus, and I was so intrigued I had to try a recipe for myself! Using hummus as a lightly sweet dip with fruit and pretzels was so delicious that I could barely stop eating it! Over the years, we’ve heard from many of you who have loved this recipe at the same intensity as we do! It goes over very well with kiddos. And, it fits almost every diet (vegetarian, vegan, and gluten-free), so it’s pretty party friendly.
To make this chocolate hummus recipe, as with any hummus, you’ll need a food processor. (If you don’t have one, here’s afood processor we recommend.) Then simply blend together chickpeas with tahini, maple syrup, cocoa powder and vanilla! They come together into a beautifully creamy dip. We’ve also called for using a bit of the chickpea can liquid, called aquafaba. You can also use water, but using the aquafaba makes for an even creamier chocolate hummus.
- 15-ounce can chickpeas (1 1/2 cups cooked)
- 1/4 cup tahini*
- 1/4 cup maple syrup or agave syrup, to taste
- 1/2 cup cocoa powder (Dutch process or dark chocolate, if desired)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Drain the chickpeas into a glass measuring cup and reserve.
- To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons water or the water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to your liking. Add additional 1 to 2 tablespoons water 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.
*Use peanut butter for a fun variation!
Nutrition info calculated based on about 3 tablespoons per serving.
You can read full article and recipes here : https://www.acouplecooks.com/dark-chocolate-hummus/