Chocolate Hummus

This recipe for Chocolate Hummus is perfect for dipping with your favorite fruit or crackers. Creamy, decadent, and addictive!

Who doesn't love chocolate? This dip recipe comes together in minutes and tastes like a chocolate dream. It's perfect if you need a last minute dessert recipe, or just have a late night craving.

Swap out your traditional dessert dips for this healthier, yet just as delicious, Chocolate Hummus!

WHAT INGREDIENTS DO I NEED?

• 15 oz can chickpeas
• ¼ cup cocoa powder
• 3 tablespoon melted coconut oil*
• 2 tablespoon creamy peanut butter
• ⅓ cup maple syrup
• 1 ½ teaspoon vanilla extract
• dash of sea salt (optional)

HOW DO I MAKE CHOCOLATE HUMMUS?

Open, drain and rinse the chickpeas. Place them in a food processor along with maple syrup, cocoa powder, peanut butter and vanilla extract. Pulse until the chickpeas are mostly broken down.

Turn the food processor on (not pulsing), and slowly add the melted coconut oil. Continue to blend until you have a smooth texture. *Feel free to add another tablespoon of oil if you want a thinner consistency.

Once you have a smooth, brownie-like batter, spoon the hummus into a bowl, or preferred serving dish. Top with a sprinkling of sea salt, if desired.

Serve with your favorite fresh fruit, pretzel crisps, graham crackers or preferred dippers. Either way, you’re going to love this easy recipe that is the perfect sweet treat!

In the mood for more chocolate? Check out some yummy dessert recipes below:

• Hot Chocolate Mug Cake
• Chocolate Peanut Butter Smoothie Bowl
• Keto Peppermint Chocolate Bark
• Flourless Mexican Hot Chocolate Cookies
• Easy Vegan Chocolate Bread
• Chocolate Coconut Bliss Bars

Chocolate Hummus

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Ingredients

• 15 oz can chickpeas
• ¼ cup cocoa powder
• 3 tablespoon melted coconut oil*
• 2 tablespoon creamy peanut butter
• ⅓ cup maple syrup
• 1 ½ teaspoon vanilla extract
• dash of sea salt (optional)

Instructions

1. Open, drain and rinse the chickpeas.
2. Place the chickpeas in a food processor along with maple syrup, cocoa powder, peanut butter and vanilla extract. Pulse until the chickpeas are mostly broken down.
3. Turn the food processor on (not pulsing), and slowly add the melted coconut oil. Continue to blend until you have a smooth texture. *Feel free to add another tablespoon of oil if you want a thinner consistency.
4. Once you have smooth brownie-like batter, spoon the hummus into a bowl, or preferred serving dish. Top with a sprinkling of sea salt, if desired.