A fiber- and protein-rich dip that tastes like cookie dough? And well! 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!
Although chocolate hummus deviates from traditional hummus in flavor, it’s equally creamy, delicious, and snack-able! this Naturally sweet Edition comes right together 10 minutes with 6 ingredients You are probably around right now. It’s sure to land itself in your snack rotation! Let us show you how it’s done!
The origin of hummus
Like many foods, the exact origins of hummus are disputed. But the first recipes appeared in 13th-century cookbooks ( source ).
Hummus with tahini (often referred to simply as “hummus”) is usually made with chickpeas, tahini, garlic, and lemon. It is a common dish in Turkish, Lebanese, Syrian and Egyptian cuisine, among others.
Our chocolate peanut butter version isn’t traditional because it takes a sweet twistBut this is an equally creamy, delicious and versatile dip!
How to Make Chocolate Hummus
This delicious, dessert-y dip starts with our favorite hack for smooth and creamy hummus: microwaving or boiling the chickpeas in their liquid until they’re soft and ready for blending.
Then, for a sweet, balanced result, maple syrup is combined with cocoa powder, peanut butter and vanilla. This combination makes a chocolate, peanut butter and hummus Covers any “beanie” smell!
And that’s it, friends! Chop up some fruit or take a spoon and dig in.
We can’t wait for you to try this Chocolate Peanut Butter Hummus! This is:
Creamy
chocolaty
very sweet
Fast and easy
& very tasty!
Get ready to launch it everything. From sliced fruit (apples, bananas, or strawberries) to toast, pretzels, or straight by the spoonful, you can’t go wrong with this versatile, fiber-packed, super snack-able dip!
Love chocolate + peanut butter? Also try these:
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 8 (~3-tablespoon serving)
- 1 (15-oz.) can chickpeas (not extracted)
- 1/3 the cup peanut butter* (Find our peanut butter review here)
- 6 table spoon Maple syrup
- 1/4 the cup Cocoa or cocoa powder
- 3/4 teaspoon Vanilla extract
- 1/8 teaspoon Sea salt
- 2-3 table spoon Purified water
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Microwave undrained chickpeas in a medium-sized heatproof mixing bowl for 4-5 minutes (leave 2 inches of room at the top so it doesn’t spread). Alternatively, place undrained chickpeas in a small saucepan and boil for 5-10 minutes or until tender.
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Drain the chickpeas from their liquid (you can save the liquid to use as aquafaba) and add 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 the sides as needed. When the mixture is mostly smooth and combined, keep the processor running while adding 2-3 tablespoons of water for extra creaminess (adjust the amount if changing the default number). 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 on toast, with pretzels or by the spoonful! Leftovers keep in the refrigerator for 4-5 days or in the freezer for up to 1 month.
*If nut free, you can sub the tahini for the peanut butter. We tested it and really enjoyed the taste, although it is slightly less sweet and slightly bitter.
*Nutrition information is a rough estimate.
Worship: 1 (three tablespoons) serving Calories: 150 Sugars: 20.7 g Protein: 5.3 g Fat: 6.5 g Saturated Fat: 1.1 g Polyunsaturated Fats: 1.3 g Monounsaturated fats: 3 g Trans fats: 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