Healthy Chocolate Hummus Recipe is easy to make and ready in 5 minutes! It's a nutritious dip, appetizer, dessert snack or spread that everyone in my family, including my kids, loves. This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar & it's vegan!
Put all ingredients in the order listed into the container of a high-powered blender (Vitamix).
Blend, starting on low speed and increasing to high, for 45-60 seconds or until the mixture is smooth.
You may need to stop, scrape down the sides, and blend again.
Transfer chocolate hummus to a serving dish and serve with your favorite dippers, or transfer to an airtight container to store in the refrigerator until ready to serve. **
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Notes
*If necessary, add more almond milk to achieve your desired consistency.Ingredient Substitution Notes
Chickpeas. I used canned, but can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) are a good substitute.
Peanut Butter. Any nut or seed butter works well in this recipe including tahini, cashew butter, almond butter, sunflower seed butter, etc.
Honey. Maple syrup is a great substitute for a vegan option.
Coconut Sugar. Any granulated sugar works well in this recipe. Also, if you like your chocolate treats extra dark and not too sweet you may be able to reduce the amount of coconut sugar. My goal was to make a Chocolate Hummus that my entire family enjoyed, but I could have definitely used only 2 tablespoons of coconut sugar. You can replace the coconut sugar with honey or maple syrup.
Almond milk. whole milk, coconut milk, 2% milk, etc, are all great substitutes.
Sea salt. Depending on the salt content of your peanut butter you many not need much salt. I recommend starting with ¼ teaspoon and adding more to taste.
Serve**This chocolate hummus can be served at room temperature or cold. I find that it tastes even better the second day, so it’s a great make-ahead dip or spread for a party!Store/FreezeStore in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Thaw in the refrigerator or at room temperature slowly, do not microwave.