Candace Dorsey 3/8/19 Candace Dorsey 3/8/19

Chocolate Hummus

I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

1 canned chickpeas (washed and drained)
¼ cup tahini
¼ cup cocoa powder
2 Tbsp pure maple syrup
1 tsp vanilla extract
Pinch of salt

DIRECTIONS

Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.
Add the chickpeas to a food processor along with the rest of the ingredients.
Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.
Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!