A fiber- and protein-rich dip that tastes like cookie dough? Oh yeah! We’ve been seeing chocolate hummus on grocery store shelves for a while, but we just couldn’t get on the bandwagon…until we decided to invite peanut butter to the party. GAME CHANGER!
While chocolate hummus strays in flavor from traditional hummus, it’s similarly creamy, delicious, and snack-able! This naturally sweetened version comes together in just 10 minutes with 6 ingredients you probably have around right now. It’s sure to land itself in your snack rotation! Let us show you how it’s done!
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But the first recipes appeared in 13th-century cookbooks (source).
Hummus bi tahini (often just referred to as “hummus”) is typically made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others.
Our chocolate peanut butter version is not traditional as it takes on a sweet twist, but it’s a similarly creamy, delicious, and versatile dip!
How to Make Chocolate Hummus
This delectable, dessert-y dip starts off with our favorite hack for smooth and creamy hummus: microwaving or simmering the chickpeas in their liquid to get them soft and ready for blending.
Then, for a sweet, balanced result, maple syrup combines with cocoa powder, peanut butter, and vanilla. This combination creates a chocolaty, peanut buttery hummus and covers up any “beany” flavor!
And that’s it, friends! Slice up some fruit or simply grab a spoon and dig in.
We can’t wait for you to try this chocolate peanut butter hummus! It’s:
Creamy
Chocolaty
Perfectly sweet
Quick & easy
& SO delicious!
Prepare to want it on everything. From sliced fruit (apples, bananas, or strawberries) to toast, pretzels, or just straight by the spoonful, you can’t go wrong with this versatile, fiber-packed, super snack-able dip!
Love Chocolate + Peanut Butter? Try These, Too:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (~3-Tbsp servings)
- 1 (15-oz.) can chickpeas (NOT drained)
- 1/3 cup peanut butter* (find our peanut butter review here)
- 6 Tbsp maple syrup
- 1/4 cup cocoa or cacao powder
- 3/4 tsp vanilla extract
- 1/8 tsp sea salt
- 2-3 Tbsp filtered water
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Microwave undrained chickpeas in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be ~2 inches room at the top to prevent it from spilling over). Alternatively, place undrained chickpeas in a small saucepan and simmer for 5-10 minutes, or until softened.
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Strain the chickpeas from their liquid (you can save the liquid to use as aquafaba) and add them to a food processor along with the peanut butter, maple syrup, cocoa/cacao powder, vanilla, and salt.
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Process until smooth and creamy, scraping down sides as needed. When the mixture is mostly smooth and combined, keep the processor running while you add 2-3 Tbsp of water for extra creaminess (adjust amount if altering default number of servings). Taste and adjust as needed, adding more peanut butter for more peanut flavor, cocoa for chocolate flavor, or maple syrup for sweetness.
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Serve immediately with sliced fruit like strawberries, bananas, or apples, or enjoy it on toast, with pretzels, or by the spoonful! Leftovers keep for up to 4-5 days in the refrigerator or 1 month in the freezer.
*If nut-free, you can sub tahini for the peanut butter. We tested it and really enjoyed the taste, though it’s a bit less sweet and slightly bitter.
*Nutrition information is a rough estimate.
Serving: 1 (three-tablespoon) serving Calories: 150 Carbohydrates: 20.7 g Protein: 5.3 g Fat: 6.5 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 114 mg Potassium: 179 mg Fiber: 3.9 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 39 mg Iron: 0.9 mg
Dana @ Minimalist Baker
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