When you think ‘dessert hummus’, your mind probably jumps to ‘sacrilege’.
After all, chocolate is a respected ingredient that should be away from evil veggies, and chickpeas…well, they have better place to be, like salad.
But we shouldn’t count out this dessert dip so hastily. Unlike other legume-based dessert recipes like black bean brownies or chickpea blondies, this one doesn’t require you to turn on the oven, making it the perfect quick treat. Just throw a few simple ingredients into your food processor, push blend, and you’re ready to dip.
Chocolate Dessert Hummus Ingredients
Makes: Roughly 2 cups
- 1 ½ cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed (or sub white beans)
- 2 Medjool dates, pitted
- ⅓ cup unsweetened, unsalted, raw, or roasted almond butter
- ¼ cup pure grade A maple syrup
- ¼ cup raw cacao powder or unsweetened cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- ¼ cup warm water
- Place all the ingredients, except the water, in a food processor or high-speed blender. Process until smooth.
- With the motor running, add the warm water and process until combined.
- Serve at room temperature or chilled. Store leftovers, covered, in the refrigerator for up to 4 days.
Try coupling the sweet spread with apple slices and topping them with a pinch of flaky sea salt. Another genius idea: Remix the dessert hummus recipe using your favorite mix-ins.
“There are limitless ways to adapt this hummus,” Pamela Salzman, an LA-based chef, says. “You can add a drop of peppermint extract for a chocolate mint hummus, a pinch of cayenne pepper and cinnamon for a Mexican-inspired hummus, instant coffee powder for a mocha version, or top it with mini marshmallows and serve it with graham crackers for a healthier take on s’mores.”
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