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Chocolate Hummus

Aubrey Redd, MS, RDN, LDN
The key to creating a satisfying post-dinner snack (or any snack!) is to combine fueling carbohydrates with satiating protein and/or healthy fats (like avocado, seeds, or plant oils!). Hummus is a wonderful, well-rounded snack because beans like chickpeas are a great mixture of fiber-rich carbs and plant-based protein.
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Equipment

  • 1 Can opener
  • 1 Colander
  • 3 Measuring cups
  • 2 Measuring Spoons
  • 1 Blender or food processor
  • 1 Spatula
  • 1 Bowl

Ingredients
  

  • 15 oz chickpeas (1 can) Rinsed and drained (optional: remove the skins for creamier hummus!) 
  • 1/3 c tahini If you don’t have tahini, use 1/2 cup nut butter
  • 1/3 c unsweetened cocoa powder 
  • 1/3 c pure maple syrup 
  • 1/4 c plant-based milk Add more if necessary
  • 1 tsp vanilla extract 
  • 1/2 tsp salt
  • 1/3 c dark chocolate chips 

FOR SERVING: Fresh fruit, pretzels, crackers, pita chips, graham crackers, etc. 

Instructions
 

  • Add all ingredients besides the chocolate chips to a blender or food processor.
  • Pulse until smoothing, adding more milk 1 tsp. at a time if needed to become thin.
  • Stir in ½ the chocolate chips and sprinkle the rest on top once finished.
  • Serve chilled in a bowl with your favorite dippers, and enjoy! 

Notes

Recipe Adapted from Ambitious Kitchen
Keyword Dessert