Don't knock it 'til you try it! Chocolate Hummus is a sweet spin on a classic dip and just might be your new favorite way to get your chocolate fix.
- Maple Syrup- Honey or agave syrup can be used instead. Increase or decrease to achieve your desired level of sweetness.
- Almond Butter- Another nut butter (highly recommend Peanut Butter if you are a fan of the chocolate and PB flavor combination!), sunflower seed butter, tahini or even Greek yogurt can be used instead. If using Greek yogurt, you might not need to add any water.
- Water- Add more or less depending on how thick you want the hummus to be.
- Fine Sea Salt
- Blend all of the ingredients together.
- Chill until ready to serve.
Store leftover chocolate hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Ways to Use Chocolate Hummus
There are so many tasty ways to eat this Chocolate Hummus!
- Use it as a dip for fresh fruit such as apples, bananas, strawberries, grapes, pears or pineapple. Or with pretzels, graham crackers or pitas.
- Spread it on toast or make a sandwich with sliced strawberries or jam.
- Use it as a healthier chocolate frosting on Chocolate Zucchini Muffins or Coconut Flour Brownies.
- Eat it straight off a spoon...
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
And if you liked this recipe...
...you might also like:
- 1 (19 oz) can chickpeas
- ½ cup cocoa
- ⅓ cup maple syrup
- ¼ cup almond butter
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- Add all of the ingredients to a high powered blender or food processor. Blend on high until smooth, about 2 minutes, stopping to scrape down the edges with a spatula if needed.
- Chill in the refrigerator until ready to serve.
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