• Tracey

Chocolate Hummus

Updated: Nov 19, 2020

Now, just hear me out. I know that title sounds a little shocking. Hummus...for dessert? I get it, it sounds weird. I was skeptical when I first heard it too. I was reading on the couch one evening and the TV was on in the background. I wasn’t really paying attention to what was being said until I heard someone say “hummus for dessert” and then I put my book down. There were a couple of ladies on Shark Tank pitching their new hummus product to the sharks. I was intrigued, so I started googling the company and found out that our local grocery store carried their hummus; I decided I wanted to try some--until I looked at the ingredient list. There were a few things on the label that didn’t sound like they should be ingredients. If I made it myself, though, I could be sure I knew what was in it. The result was this delicious chocolatey dip! We eat it with fruits, plantain chips, carrots (I know, a little weird), you name it. We’ve also been known to eat it by the spoonful!

Chocolate Hummus


  • 1 15 oz. can of garbanzo beans, drained and rinsed*

  • ½ cup maple syrup

  • ½ cup cocoa powder

  • 1/3 cup almond butter

  • 2 teaspoons vanilla extract

  • 1/8 teaspoon sea salt


  1. Combine all ingredients in a food processor and blend until smooth.


*The liquid from the chickpeas (aquafaba) can be saved and used as an egg replacement if you’re egg free.

*Adding a little filtered water to the above mixture will thin it out if you feel like it's too thick.

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