Chocolate Hummus, Dip it, spread it, send it in lunchboxes as a nut-free alternative to Nutella. This brownie batter hummus is a handy dandy recipe you need in your life!
Why This Recipe Works
- Simple: Dump, Blend, Enjoy!
- The goodness of chickpeas in a way they kids will never say no to!
- Healthy nut free alternative to other chocolate spreads
Ingredients you will need
To make my dark chocolate hummus you will need canned chickpeas, cocoa, olive oil, maple syrup, vanilla essence, cinnamon, and an optional ripe banana.
Recipe Notes and Substitutes
- Canned Chickpeas: This recipe will also work with cannellini beans and butter beans
- Maple syrup: This can be substituted for honey, or ¼ cup of sugar plus 2-4 tablespoons of water.
- Olive oil: Any oil you have to hand will work.
- Salt: this can. be left out, however, a little salt really heightens the chocolate flavours in this hummus recipe.
- Ripe banana: A ripe banana adds extra sweetness and gives a softer smoother texture, however with a banana the recipe does not last as long.
- Cooca: You can use cacao if you prefer or if you don’t want a chocolate hummus, you can make a cookie dough hummus, you will need to add ¼ cup of your favourite nut butter and you will need to include the ripe banana.
This chocolate hummus recipe was created for Edgell, I used their canned chickpeas to make my hummus, their range of canned beans and pulses are so handy to keep in the pantry. They are such an easy way to add plant-based protein and fibre to your family’s meals.
Step by step instructions
Below are illustrated step-by-step instructions to make my chocolate hummus, if you prefer just the written instructions then head straight to the printable recipe card or check out the video below.
Step one: Drain and rinse the canned chickpeas.
Step two: Place all the ingredients in a blender or food processor.
Step three: Blend until smooth.
Serve or store in an airtight container in the fridge.
This chocolate hummus recipe is very much a dump and blitz recipe so there aren’t many tips.
- Be patient, blend for as long as you have time as the smoother the hummus the better it is.
- Including a very ripe banana increases sweetness and gives a smoother dip consistency, but the hummus will not last as long.
- Serve this recipe as a brownie batter hummus dip with fresh fruit and pretzels, or as a nut-free alternative to hummus as a spread, in pancakes and in kid’s lunchboxes.
Homemade chocolate hummus lasts up to 5 days in the refrigerator. Hummus can go off so always be careful with cleanliness and keeping it in the fridge.
Store chocolate hummus in an airtight container in the fridge for up to 5 days.
Yes, hummus can be frozen, freeze in an airtight container for up to 4 months.
- 400 g canned chickpeas (drained and rinsed)
- ¼ cup cocoa
- ¼ cup maple syrup
- 3 Tablespoons olive oil
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 medium ripe banana optional
- Drain and rinse the canned chickpeas.
- Place all the ingredients in a blender or food processor.
- Blend until smooth.
- Serve or store in an airtight container in the fridge.