Make This Chocolate Hummus Recipe the Star of Your Fall Snacks
With all the pumpkin spice, apple cinnamon, and other decadent fall treats teasing us in the grocery store, here’s a recipe for snacking healthfully with a pinch of indulgence: homemade chocolatey dessert hummus. It’s a chickpea-based, maple syrup-sweetened alternative to sugary desserts and bland appetizers. Slightly sweet, a little nutty, and totally airy, the mousse-like dip makes for both effortless entertaining and a special afternoon snack.
We use sunflower seed butter instead of tahini in our version of the trendy dip; it’s a sweeter match with the maple syrup and cocoa powder, while more neutral-tasting (and more allergy-friendly) than a nut butter. Throw it all in a food processor or blender, along with rinsed chickpeas and a touch of salt and vanilla extract, and say hello to a whipped mixture. Place on a cheese board, surround with your favorite fruits and crackers, and get to dunkin’.
CHocolate hummus RECIPE
- 1 (16-ounce) can chickpeas, rinsed and drained
- scant 1/4 cup sunflower seed butter
- 3-4 tablespoons maple syrup, or more to taste
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- small pinch salt
- 1/4 cup water
- extra cocoa powder and flaky sea salt, for topping
- cookies, crackers, nuts, and fruit, for serving (We used sliced apples, grapes, and Trader Joe’s Belgian Butter Waffle Cookies, Pumpkin Cranberry Crisps, and Sweet and Spicy Pecans.)
- Place all ingredients in a food processor or strong blender.
- Puree on medium speed until smooth and light, scraping the sides of the food processor or blender and adding water 1 tablespoon at a time (we added about 1/4 cup of water total) to loosen the mixture, if necessary.
- Transfer hummus to a bowl. Top with cocoa powder and flaky sea salt.
- Serve immediately with fresh fruit, cookies, nuts, and crackers.
Dying to make this? Tag us in your chocolate hummus photos on Instagram @BritandCo!
(Recipe and photos via Sara Cagle / Brit + Co)