Satisfy your sweet tooth with this crazy-good chocolate hummus spread that will make you feel as amazing as it tastes! Full of fiber, good-for-you fats, and nourishing ingredients, it’s the ultimate healthful antidote to more indulgent, higher calorie snacks or desserts.
Chickpeas are kind of amazing.
A relatively bland legume on its own, the humble chickpea becomes quite magical when blended with other ingredients.
And while a basic hummus may be the most obvious way to prepare them, you’re really doing the chickpea (and your taste buds) a major disservice if you limit yourself to a savory spread alone.
To wit: When you could make CHOCOLATE HUMMUS, why would you ever make any other kind?
I know it sounds a little weird, but it’s totally not.
Since chickpeas on their own are relatively bland, they shine in both savory and sweet recipes.
If you don’t believe me, allow me to kindly remind you about these Vegan Grain-Free Double Dark Chocolate Chickpea Cookies, which are a perfect take on chickpeas gone sweet (and something you need to make ASAP if you didn’t do so yet).
But let’s not get too far off topic—because I really could go down a rabbit hole talking about the seemingly endless ways to use chickpeas in savory and, more importantly, sweet recipes.
So back to the CHOCOLATE HUMMUS.
It’s full of nourishing, whole food ingredients that not only taste amazing, they’ll make you feel amazing, too.
The most obvious being raw cacao, which you know is an amazing source of antioxidants (important for repairing and preventing cellular damage) and magnesium (a mineral needed for hundreds of enzymatic reactions and most of us don’t get near enough of it).
I’ve been dying to share it with you guys because I just know you’re going to love it as much as I do.
It’s incredibly easy to make—seriously you’ll be done in less than 5 minutes (soaking the dates doesn’t count, OK?).
Thus, it’s the perfect antidote to satisfy your sweet tooth without sending you for a ride on the blood sugar rollercoaster, which typically only leads to more cravings for treats versus squashing them anyway.
While chickpeas do contain carbohydrates and will inevitably raise your blood sugar to some degree, the fiber in them helps blunt the effects of the carbs and also keeps you full longer—two benefits that a lot of other sweet snacks can’t claim.
The almond butter adds the same benefits because its healthy fat content helps slow your digestive process, including how quickly your body breaks down carbohydrates into simple sugar (i.e. glucose).
This means less glucose floods your system at once, giving the body time to remove it at a pace that won’t leave you with too little sugar in your blood. If you’ve ever felt super shaky, jittery, or oddly hungry shortly after eating a sugar-laden snack, it’s likely because of this effect.
What can happen is that after you eat a super sweet snack, your pancreas senses the increase in blood sugar and accidentally overreacts removing too much at once. This leads to you needing MORE sugar to feel normal again. It’s a vicious cycle, but making sure to consume carbs along with protein and fats helps keep your sugars more stable.
I know that all this nutrition science is highly interesting and convincing, BUT I don’t want to neglect discussing one of the most important aspects of this recipe—the taste!
It’s somewhere between raw chocolate chip cookie dough and whipped chocolate frosting—which basically means the exact latitude and longitude for HEAVEN.
Once you make this recipe—and I know you will because I will not stop yelling CHOCOLATE HUMMUS until you do—you’ll wonder how and why you’ve gone so long without it in your life.
Obviously, the recipe contains zero refined sugars (you know how I roll) and instead uses nutrient-rich dates and the teeniest, tiniest bit of maple syrup to sweeten it up.
You could easily omit the syrup altogether, but I personally like the ever-so-slight hint of maple that it adds…Even if it’s all in my imagination.
I mean, let’s be real, I know that one teaspoon of maple syrup is hardly going to make or break the flavor and the dates already add plenty of natural sugar, but a little maple syrup certainly won’t hurt. 😉
HUMMUS + CHOCOLATE = BFF
If you’re still feeling skeptical about whether or not hummus and chocolate belong together solely because using the word “hummus” makes you think falafel and Mediterranean food instead of dessert, I get it.
Try calling it something other than “hummus.” Just because I call it Crazy-Good Chocolate Hummus doesn’t mean you have to do the same when you serve it.
For example, you could try “healthier whipped chocolate frosting,” “chocolate chickpea fruit dip,” “sinful superfood spread,” or “raw chocolate chip vegan butter.”
There won’t be any hard feelings on my end, just so long as you get on board the CHOCOLATE HUMMUS train, like now!
You really can’t afford to go another day without this seriously life changing spread in your life.
It’s light, airy, creamy, and substantial… Super chocolatey, sweet, but not too sweet.
And depending on what you pair it with, this CHOCOLATE HUMMUS is the ultimate healthful antidote to more indulgent, higher calorie sweets.
It satisfies and feels indulgent but totally isn’t.
Serve it as quick and simple afternoon snack with fresh fruit or gluten-free pita slices toasted with cinnamon (dying over here).
It’s even healthy enough to justify a place at the breakfast table, too, whether spread on gluten-free, sprouted grain toast or even layered in a yogurt or chia pudding parfait.
Of course you could also slather a bit between two healthier cookies to make an epic take on an Oreo. Not that I would know anything about doing that…Just saying, it’s an option.
Bring it to a party or picnic or keep it in your fridge all to yourself for when your sweet tooth strikes.
Ready or not, let’s do it!
Serves: 2 cups
- 1 can chickpeas/garbanzo beans, rinsed and drained
- ¼ cup creamy almond butter (salted or unsalted)
- 1 tbs coconut oil, solid
- 1-2 tbs unsweetened almond milk
- 4 dates, soaked and pitted
- 1 tsp vanilla extract
- 4 heaping tbs raw cacao powder
- 1 tbs maple syrup
- ¼ tsp sea salt (use less or omit if using salted almond butter)
- 2 tbs vegan or paleo chocolate chips (I like this brand and this brand)
- Soak dates in warm H2O for at least 20-30 minutes until softened. Remove pits and add to food processor along with all other ingredients except almond milk. Pulse until the mixture starts to incorporate and then run food processor for another 1-2 minutes until a smooth and creamy, hummus-like texture is achieved. Add almond milk one tablespoon at a time to create a thinner consistency if needed.
- Serve with freshly sliced fruit (apples, kiwi, strawberries, bananas), celery and carrot sticks, toasted pita bread, gluten-free crackers or cookies—get creative!
Now, if you need a savory hummus recipe for your Memorial Day festivities and still want to stand out, consider this legit show-stoppingly pretty Seriously Simple Beet Hummus along with a platter of seasonal crudites and/or gluten-free crackers (I’ve been loving these paleo-friendly, grain-free Jilz Crackers).
What are you doing for the holiday weekend? Any barbecue or grill out plans?
If so, here’s a few more fun, healthful party recipes you might find helpful if you still need ideas…
Saturday is my husband’s birthday and we’re planning to go for a hike in the morning followed by a picnic at a nearby winery. For dinner, we’re talking about finally trying one of the famed Sonoma taco trucks…If you’ve been to the area and have any favorites, leave your recs in the comments!
We aren’t into super fancy food and have a long-standing tradition of celebrating birthdays with simple tacos from a local taqueria. Call us boring but cheap, real food made with fresh ingredients trumps overpriced (and often over hyped) entrees any day in our book! 😉
Not to mention if I’m going to indulge, there’s really nothing better eating your bodyweight in guacamole and salsa. You feel me?
YOUR THOUGHTS >>>
What’s your favorite flavor of homemade hummus to prepare? How have you experimented with using chickpeas in recipes other than hummus?