Chocolate Hummus Recipes
CHOCOLATE HUMMUS
This chocolate hummus is a sweet twist on the traditional recipe. Plus, it's so easy to make with just a handful of healthy ingredients. I like to serve it with berries and pretzels for a quick snack. -Catherine Ward, Mequon, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the first 5 ingredients; cover and process until smooth. Serve with fresh fruit, crackers or pretzels.
Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE HUMMUS
Steps:
- *Feel free to sub chickpeas or white beans for the black beans. Or you can use 1 1/2 cups cooked beans instead of canned.To make the chocolate hummus, drain and rinse beans well. Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. Stir in chocolate chips if using. (A few commenters had success with a blender, but a food processor will yield a smoother texture.) Leftovers can be covered and refrigerated 4-5 days. A few serving suggestions are listed earlier in the post.View Nutrition Facts
Nutrition Facts : Calories 80 kcal, ServingSize 1 serving
CHOCOLATE HUMMUS
This Chocolate Hummus recipe is easy to make and results in a decadent, vegetarian, fudgy dip that tastes a bit like brownie batter. Serve with fresh fruit, hard or soft pretzels, graham crackers or even cheese.
Provided by Glamorosi Cooks
Categories Appetizer Condiments Dessert Dips and Spreads Snacks
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Add all ingredients to food processor, pulse until mixture looks smooth. Be sure to stop intermittently to scrape ingredients down from the sides of the bowl.
- Taste the hummus, adjust sweetener if necessary.
- If the recipe is too thick for your liking, add more reserved liquid, a little at a time, and process until you reach the desired consistency.
- Transfer to bowl, serve with fresh fruit, soft or hard pretzels, graham crackers, cheese, etc. Chocolate hummus is extra yummy when topped with a sprinkle of salt flakes like Maldon, or a sprinkle of coconut, nuts or granola.
- Store in the refrigerator in sealed jar or container for up to 7 days.
CHOCOLATE HUMMUS RECIPE
Looking for a quick and sweet dip? Then, this 10-minute chocolate hummus made with garbanzo beans, peanut butter, and cocoa powder is perfect for you.
Provided by Mahé Picard
Categories Dip, Sauce & Condiment
Yield 8
Number Of Ingredients 8
Steps:
- In a food processor add the garbanzo beans, peanut butter, cocoa powder, maple syrup, and vanilla. Pulse on High until smooth and creamy.
- Put into a serving bowl and drizzle with chocolate syrup and mini chocolate chips.
- Serve with pretzels, fruit, or graham crackers.
Nutrition Facts : ServingSize 1, Calories 314.1 Calories, Carbohydrate 51.6 g, Cholesterol mg, Fat 8.1 g, Fiber 8.9 g, Protein 13.7 g, SaturatedFat 1.6 g, Sodium 17.7 mg, Sugar 18.6 g, TransFat 0.0 g, UnsaturatedFat 3.1 g
CHOCOLATE HUMMUS
Hummus for dessert? So delicious and full of chocolate, no one will ever know you made it with garbanzo beans! Try it with fresh fruit, cookies, crackers or even by the spoonful!
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
- Combine melted chocolate chips, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk 1 tablespoon at a time while blending to desired smoothness.
Nutrition Facts : Calories 48 calories, Carbohydrate 8.9 g, Cholesterol 0.6 mg, Fat 1.4 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 127.1 mg, Sugar 3.1 g
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- In a blender or in a food processor, combine all the ingredients except water, using just 3 1/2 Tbsp of maple syrup.
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- Process for a few seconds and then scrape down the side with a spatula. Add a few more tablespoons of non-dairy milk until it reaches a consistency that's good for dipping fruit.
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- Get all of your ingredients, and put them in the bowl of the food processor. Pulse mixture until you get a very smooth dip (it's ok to run the food processor for around 5 minutes to get a super smooth dip).
- Depending on how smooth you like your hummus to be, add water but really carefully as you don't want to thin the hummus out too much.
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4.8/5 (5)Total Time 10 minsCategory Appetizer, DessertCalories 143 per serving
- To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
- Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
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4.5/5 (26)Total Time 5 minsCategory SnacksCalories 141 per serving
- Add great northern beans, peanut butter, cocoa powder, maple syrup, and dash of salt to a food processor.
- Start food processor. As things start to become smooth drizzle water 1 tablespoon at a time until a smooth spreadable consistency.
- Once everything is smooth transfer to a bowl to serve. Serving suggestions, great with fruits like strawberries and apples, spread on bananas, dip for graham crackers, and amazing on a slice of warm toasted bread.
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- Add everything to a food processor (or blender) except the almond milk. Blend until well combined and scrape down the sides.
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- Add all of the ingredients to a high-powered blender. Turn the blender on while simultaneously using the tamper to push down on the ingredients, until it's blended smooth. Give it a taste, and if you'd like it a bit sweeter you can add more maple syrup. If you'd like a thinner texture, add a splash more milk.
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- Peel and discard the outer skin of each chickpea by pinching between your thumb and index finger.
- To a food processor, add chickpeas, cocoa powder, maple syrup, vanilla extract and salt. Process until combined. You can stop, as necessary, to scrape the sides of the processor with a rubber spatula. At this point, it will look thick and paste-like.
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