Sea Salt Chocolate Hummus, yes please! This vegan recipe is kid tested, Mother approved. I rarely say that, in fact this is my first claim, and I will not back that up with any scientific proof. However, my sister and nieces and nephew did come over and they simply scarfed down a final version of this chocolate hummus–and even took leftovers to go!
The first question that flew out of their mouths when they heard, chocolate hummus was, “what does chocolate hummus taste like?” (read: does chocolate hummus taste good? lol) Naturally I said “chocolate hummus!” (read: *sigh* yes, it tastes good) because it’s true! It has the texture of hummus, depending on how creamy you decide to make it (see recipe notes), but it doesn’t taste like hummus at all because we omit some of the key ingredients, like garlic–can you imagine? In this case we used hummus bi tahini as the base, because I was on my tahini kick still (see: Lemon and Kalamata White Bean Artichoke Hummus, and Agave Tahini Dressing for more tahini inspired recipes).
My sister was thrilled that I had a sugar free snack for the kids, and one of my niece’s who is very health conscious was pretty keen on my choice as well. So, the next question was “Is chocolate hummus good for you?” And as for that one, I can direct you to the approximate nutritional label. We always encourage you to do your own calculations, but you can get an idea.
While they all scooped up the hummus on the pretzel thins and strawberries, which by the way there was no clear winner on, everyone had their own preference. I sat back in amazement that the picky eaters, health contentious, and all were eating up this delicious Sea Salt Chocolate Hummus–so it really is kid tested, mother approved in this case–I was amazed!
So, what is it anyway?
One of the kids asked, “what is chocolate hummus made out of?” and I’m sure you’re wondering too. Well chocolate hummus is pretty much hummus, with cocoa powder in it. I kid, it has other ingredients that make it tasty. It has two of the main ingredients that make many a hummus though: chickpeas and tahini. It is also dairy-free, well my version is anyhow. In this recipe I wanted to liven it up a bit with sea salt, and what a delightful addition that was, if I do say so myself.
But you’re probably wondering how on earth that works, chickpeas are chickpeas, they have no place in a dessert. Well my friends, they can and they do, cross my heart. You’ll be eating up this dessert hummus from now on.
So, we have our hummus base here, chickpea and tahini (you can read more about tahini in our Agave Tahini Dressing, or in brief: sesame paste). Whirl it around in a food processor with some other basic ingredients like cocoa, maple syrup or agave, sea salt, and vanilla extract, and BAM, you’re done. Couldn’t. Be. Easier.
For more information on the wild world of chocolate, check out another delicious dessert recipe that surprises you with a different protein packed ingredient, Chocolate Tofu Mousse.
What to serve with it?
So, traditionally hummus is served as a dip with say baked pita chips or as a sauce. That begs the question, what to eat with chocolate hummus? Well you can serve with just about anything you want, but keep this in mind, it is hummus and whatever goes on the side will need to be able to cut through it. So, you’ll want to make sure it’s at least substantial enough to scoop up the hummus with it. Some suggestions are:
- Pretzels, Pretzel Thins, or Pretzel Bites
- Cinnamon and sugar baked pita chips
- Apple wedges
- Dehydrated fruit
- Fruit chips (like, banana)
- Mini chocolates
- Toast or toast points (think of a sea salt Nutella replacement, yum!)
And as for a sauce, you could even use it as a frosting!
Store your chocolate hummus in an airtight food storage container or Ziploc bag–mine lasts in the house for up to 4 days before it is gone, each and every time. We just slowly pick away at it. I sometimes have to add a little more milk to the batches as they can dry out a bit towards the end and get stiffer, if that happens to you just add in an extra tablespoon or two and stir to incorporate until you reach your desired consistency.
And that’s it my friends, you are now unleashed onto the quick and easy recipe. Please enjoy and be sure to leave us a rating and/or a comment on how you made out–we appreciate it!
Sea Salt Chocolate Hummus
- 15.5 ounces chickpeas rinsed and drained
- 1/3 cup unsweetened baking cocoa
- 1/4 cup maple syrup or agave
- 1/4 cup tahini
- 1 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons dairy-free milk
- Add all of the ingredients to the food processor, except the milk. Start with 2 tablespoons of milk. Process for 2 minutes.
- Scrape down the sides and test for consistency. If you feel it needs to be wetter, add in 2 more tablespoons of milk (see notes). Either way, process for 2 more minutes to ensure a smooth consistency. Serve immediately or refrigerate.
- This will store in a food storage container for up to 4 days.
- For a creamier consistency, add in 2 tablespoons more milk 1 at a time.
- Looking for regular chocolate hummus? Reduce the sea salt to 1/4 teaspoon.