This is what happens when a beautiful chocolate brownie and a handsome can of chickpeas have a secret love child......Yes it's Dessert Chocolate Hummus....Yes it is amazingly delicious....And yes dessert hummus is a thing!
It's only Dessert Chocolate Hummus! The two loves of my life, chocolate and chickpeas, combined in a blissful and extremely delicious union. This chocolate hummus is a wonderfully rich, chocolatey multi-purpose dip/spread.
This Dessert Chocolate Hummus is extremely versatile. It is wonderful as a dip.
Serving suggestions
My favourite dippers for this dessert hcocolate hummus are salty pretzels. There is just something about the combination of crunchy, salty pretzels and the cool, soft, extra chocolatey hummus. It is magic.
Other fabulous dessert hummus dippers asides from pretzels are:
- pita chips
- crackers
- cookies
- Digestive biscuits
- toast fingers
- fruit (in particular strawberries, apple slices and banana - try frozen banana!)
Using fruit is a wonderful way to get healthy stuff into your children without an argument!
Try it in a banana sandwich too. Spread two slices of bread generously with it, add lots of sliced banana, sandwich it all together and hey presto, you have a Brownie Batter Hummus and banana sandwich.
Once of the most interesting ways to use this hummus is as a frosting on cakes, brownies and cupcakes. It's so much healthier and much lower in fat than regular frosting and tastes just as good.
You can also use it as a pancake or waffle topping either as it is, or dilute it slightly with a bit of non-dairy milk then warm it gently to make an easy chocolate sauce. So yum!
This Chocolate Hummus is fabulous for dessert or snacks and would be awesome at parties and pot-lucks too.
Hungry for more?
If you love hummus be sure to check out my Snickerdoodle Dessert Hummus, beet hummus and curry hummus!
Dessert Chocolate Hummus
Author:
Ingredients
- 2 cups | 1 540ml can cooked chickpeas drained and rinsed well
- 5 tablespoons cocoa powder
- ½ cup | 100g chocolate chips I like to use semi-sweet but you can use whatever you have
- ¼ cup + 2 tablespoons | 6 tablespoons maple syrup see recipe note
- ¼ - ¾ cup | 4 - 12 tablespoons non-dairy milk , add as much milk as necessary to get it to the texture you like.
- ½ teaspoon salt
- 1 tablespoon vanilla extract
INSTRUCTIONS
- Add all of the ingredients except the milk to a food processor or high powered blender.
- Process until everything is broken down then start adding the milk gradually while blending. Add as much as you need to get the consistency that is right for you. I used ¼ cup but you might prefer slightly more or less. Keep blending until it is completely smooth.
- Store in a sealed container in the fridge.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Melissa W says
Excelllent recipe! A definite keeper!
Bre says
Not a vegan...I just really wanted to find a recipe for this! Nearly $4 at aldis isnt in my budget lol. Could I use honey instead of maple syrup? That's all I have unfortunately. Maple syrup is pretty expensive...I have pancake syrup but I dont think that's the same thing.
A Virtual Vegan says
I haven't eaten honey for a very long time, but I do remember it has a distinctly strong flavour. If you're ok with that coming through in the finished hummus then yes I guess it would be ok. Maple syrup definitely works better flavour-wise. Pancake syrup is definitely not the same thing. A few dates soaked in some hot water first to soften would do a good job of sweetening it too, although you might need a touch more milk to thin it out. You could probably even use some regular sugar as long as you blend it really well to eliminate the graininess. Hope that helps!