By The dal was made and eaten and the kitchen moved on, the way it always does. I find myself returning lately to recipes that ask very little of me but give something back anyway — and this chocolate hummus is that kind of recipe. Chickpeas, cocoa, a little sweetness: legumes turned into something the children will actually reach for, made in the same spirit as everything else this week, because the food continues and we continue.
Chocolate Hummus
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup tahini
- 3 tablespoons pure maple syrup or honey
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 3–4 tablespoons water, as needed to thin
- Sliced fruit, pretzels, or crackers for serving
Instructions
- Blend the base. Add the drained chickpeas, cocoa powder, tahini, maple syrup, melted coconut oil, vanilla extract, and salt to a food processor or high-powered blender.
- Process until smooth. Blend on high for 2–3 minutes, stopping to scrape down the sides as needed, until the mixture is very smooth and creamy.
- Adjust consistency. With the processor running, add water one tablespoon at a time until the hummus reaches your preferred dippable texture.
- Taste and adjust. Taste and add a touch more maple syrup for sweetness or a pinch more salt to balance, then blend briefly to combine.
- Serve. Transfer to a serving bowl. Drizzle with a little extra coconut oil or dust with cocoa powder if desired. Serve with sliced strawberries, apple slices, pretzels, or graham crackers.
- Store. Refrigerate in an airtight container for up to 5 days. Stir before serving if it thickens in the fridge.
Nutrition (per serving)
Calories: 148 | Protein: 4g | Fat: 8g | Carbs: 16g | Fiber: 3g | Sodium: 105mg