Make snack time interesting with Venchi's Chocolate Hummus recipe, which proves that the unlikely pairing of chickpeas and cocoa powder can work well together. This dipping sauce has a velvety texture and a flavor that recalls chocolate pudding with a hint of frosting, offering a healthier take on these classic desserts.
Our dark chocolate hummus is a recipe that strikes the perfect balance between taste and healthiness. This gluten-free, vegan dip is packed with nutritious ingredients such as chickpeas, a well-known superfood filled with protein and fiber, and dark chocolate, which is rich in magnesium, zinc, and other essential minerals.
Until you've tried this recipe, there is the worry that all you'll be able to taste are chickpeas, but that's not the case at all—just make sure to strictly use unsalted chickpeas. Instead, the peas give the dip a perfectly creamy texture and subtle flavor, allowing the cocoa powder and dark chocolate to come through.
1x 15-ounce can chickpeas (unsalted)
½ teaspoon baking soda
¼ cup maple syrup
¼ cup tahini
½ cup dark chocolate shavings
2-3 tablespoons coconut oil, melted
2 tablespoons cocoa powder
Pinch of sea salt
2 tablespoons water (or almond milk)
Melt the dark chocolate: you can use the microwave (heating at 30-second intervals) or a double boiler which is the gentlest method. Create a double boiler by placing the dark chocolate into a heatproof bowl that fits over a saucepan half-filled with water. Bring the water to a gentle simmer, and make sure to continuously stir the chocolate until it is fully melted. Then set aside.
Melt the coconut oil in the microwave at 15-second intervals, stirring after each interval. Then, set aside.
Take the chickpeas from the can, then drain and rinse them with water. Put the chickpeas and baking soda into a pot of water, bring it to a boil, and let it simmer for 20 minutes or until the chickpeas are very soft. Some chickpea skins will start to come off and float to the surface. Don't throw these away they'll also be used in the hummus.
Drain the cooked chickpeas and leave them to cool down.
In a food processor or blender, put all the ingredients. Blend the chickpeas, maple syrup, cocoa powder, melted dark chocolate, melted coconut oil, tahini, pinch of salt and water.
Check the texture: if it's too thick or not smooth enough, add an extra tablespoon of water or almond milk until you have your desired texture. To save a runny chocolate hummus, add some more tahini!
Pour the chocolate hummus dip into a small bowl, and you can drizzle it with extra melted chocolate and chopped almonds, then it's ready to serve. Enjoy!
The dip can be stored in an airtight container in the fridge for up to 1 week.
Amount per serving (1/4 cup)
Calories: 144
Total Fat: 5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 212mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 11g
Protein: 5g
There are a couple of different directions you can take chocolate hummus: if you want to serve it as a dip or an appetizer, pair it with fresh strawberries and dried fruits; if you'd rather present it as more of a dessert, you can spread chocolate hummus over graham crackers or shortbread cookies.
Chocolate hummus is the perfect dip to bring out when entertaining, as its surprising flavor combinations are a real conversation starter. You could also offer guests sliced apples and pita chips with the hummus for an original pairing that tastes delicious.
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