Ingredients
Chocolate Hummus Ingredients
- 1 can chickpeas (15 ounces), drained and rinsed
- 10 Medjool dates, pitted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup (plus extra to taste)
- 1/2 teaspoon vanilla paste
- 1/8 teaspoon salt
- 1 cup hot water (for soaking dates)
Instructions
- Soak the Dates: Heat 1 cup of water until hot, either in the microwave or on the stovetop. Pour the hot water into a bowl over the pitted dates, then cover and let them soak for about 30 minutes to soften.
- Process Ingredients: Add the soaked dates along with the soaking water, chickpeas, cocoa powder, maple syrup, vanilla paste, and salt to a food processor. Blend for 2 to 3 minutes, stopping occasionally to scrape down the sides, until the mixture is smooth and creamy.
- Adjust Sweetness: Taste the chocolate hummus, and if you prefer it sweeter, add a little more maple syrup. Blend again until fully combined and smooth.
Notes
- This chocolate hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Use as a healthy dip for fruits like strawberries and bananas, or as a spread on toast or crackers.
- For a more intense chocolate flavor, you can add a bit of dark cocoa powder or a few dark chocolate chips during processing.
- Medjool dates are best for natural sweetness and soft texture, but other dates can be used with longer soaking time.
- Prep Time: 6 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
