With only 4 ingredients, this chocolate dessert hummus is such an easy and versatile recipe. You can put it in school lunches, serve it up as an afternoon snack, or even a healthy dessert. It also makes a delicious dip for a fruit platter for your next party. The options are endless! Oh, and I discovered that this hummus is absolutely delicious with pretzels…. Trust me, you have to try it. I have gone through three bags of pretzels in the past two days eating them with this hummus!
My kids love this as a dip for fruit in their school lunches. The best part is that this chocolate hummus is nut free, so perfectly safe for school lunches. Plus they’re getting the benefits of chickpeas.
I even use this hummus as a toast topper – it’s like nutella, but much healthier!
To Make Chocolate Dessert Hummus:
I find this recipe easiest in a food processor. If you don’t have one, you could try using a blender, but I do find the dates can overheat the motor, so you might need to do it in smaller batches.
This recipe makes a large batch, because I find that my food processor doesn’t cope as well with recipes with one tin of chickpeas. If you want to make a smaller batch, then you can easily halve this recipe. This hummus does, however, keep for at least a week in a sealed container in the fridge.
When making this hummus, start with just the dates for sweetness, and then add maple syrup to taste. You might need more or less non-dairy milk depending on how much maple syrup you use, and what type of consistency you prefer. I ended up using 1/2 cup of maple syrup and 2 TBS of soy milk.
Low Fodmap: To make this recipe low fodmap, replace the dates with extra maple syrup. Start with about 3/4 of a cup and test from there for sweetness. As tinned chickpeas are low fodmap, you should be fine with those.
Extra add-ins: For an extra indulgent dessert, try making this with a teaspoon of vanilla extract and some dairy free chocolate chips mixed through. So good!
This quick and easy delicious sweet hummus recipe is great for dessert, school lunches, or even a fruit platter.
- 2 Tins Chickpeas drained
- 1 cup Medjool Dates pitted
- 3/4 cup Cacao or cocoa
- 1 tspn Vanilla Extract optional
- 1/3 - 1/2 cup Maple Syrup optional
- 2 TBS Dairy Free Milk optional
Place chickpeas, dates, cacao and vanilla (if using) in the food processor. Process until smooth and combined.
If you require additional sweetness, add maple syrup in small amounts. Process.
Keep adding maple syrup and dairy free milk until desired sweetness and consistency are reached.
Store in an airtight container in the fridge for up to 1 week.