About the Recipe
This Chocolate Hummus is a deliciously unexpected twist on a classic favorite. Creamy almond butter and naturally sweet dates blend seamlessly with beans—black beans, chickpeas, or navy beans—to create a smooth, chocolatey spread that’s both indulgent and wholesome. Versatile and fun, it’s perfect on toast, as a dip for fruit, or even as a decadent topping for desserts like pancakes, waffles, or a chocolate hummus “pizza.” Packed with plant-based protein and fiber, it’s a guilt-free treat that satisfies chocolate cravings while nourishing your body.
Ingredients
1 cup unsweetened non-dairy milk, plus more if needed
2/3 to 3/4 cup dates, or more to taste
1 tsp vanilla extract
1/3 cup cocoa powder
3 Tbsps almond butter (or another nut or seed butter)
¼ tsp salt (optional)
1 can black beans or 1 ½ cups cooked beans OR chickpeas*
Preparation
Blend all ingredients except the beans in a high-speed blender until smooth.
Add the beans and process until smooth, adjusting the consistency by adding more milk if necessary.
Use for frosting cakes, cupcakes, parfaits, as a fruit dip, spread on apple slices etc.
If using as frosting, chill in the fridge for at least one hour.
Store in an airtight container. Freezes well.
*Note: For another healthy variation, use cooked sweet potato instead of beans.
No animals were harmed during the creation of this recipe!
