Hummus is bae. Hummus is life. Hummus is key. Hummus is…dessert?
Well, with this recipe, it TOTALLY IS.
So I’ve seen many kinds of hummus in my grocery stores, but rarely have I seen a sweet one! There are so many recipes of chocolate hummus and other dessert hummus flavors online, in addition to some dessert hummus products already in the market. But, I was hesitant on buying them and/or creating my own recipe because I wasn’t sure if I’d like the result. And I was right: I didn’t like the result. I LOVED IT.
Something about getting creative with an unlikely ingredient is so much fun. If anything, it makes veganism even more appealing! Who would have thought that aquafaba macaroons, jackfruit tacos, lentil bolognese, and potato-based cheese sauce were possible?! And here we have the all-mighty chocolate hummus that can satisfy any mousse craving in the world.
This recipe is absolutely for a quick and easy breakfast to pack on-the-go, an afternoon snack with fruit, a late-night dessert, or as a spread on top of toast, bagels, sandwiches, pretzels, or sweet potatoes! But you have me, who ate this entire jar for breakfast yesterday. It was AMAZING.
In addition, my hummus features this AMAZING Suntella chocolate spread by Lakanto, which is a company I wholeheartedly adore and have been supporting for a very long time. I could not be more delighted to be an affiliate for a brand that has a remarkable message about environmental sustainability, community, product quality, holistic health, taste, and spirituality (save 20% your next purchase with code SUPERFITBABE20!).
For an extra twist, I topped the hummus with goji berries and shredded coconut. You can add chocolate chips, crushed nuts, strawberries, or more peanut butter on top for serving!
- 1 (15 ounce) can of cannellini beans, garbanzo beans/chickpeas, or any white bean will work
- 1/4 cup tahini or nut/seed butter; I used Lakanto’s Suntella chocolate sunflower spread, but use tahini for a more traditional hummus recipe
- 1/4 cup of water or nondairy milk of choice
- 4 TBSP maple syrup or any sticky sweetener of choice; dates will work, but you may have to add more water depending on how thick you’d like the hummus
- 2-3 TBSP cacao or cocoa powder; I didn’t use this because my sunflower spread already had chocolate
- 6 TBSP peanut butter powder or peanut flour; if you use peanut butter, it will work but may alter the texture
- 1tsp cinnamon (optional)
- 1 tsp sea salt (optional, but dark chocolate sea salt are SO FREAKING GOOD TOGETHER)
- Blend the tahini or nut butter and water in a strong blender or food processor for a minute, scraping down the sides of the blender if necessary.
- Add the maple syrup and cinnamon. Continue to process for another minute and scrape down the sides as needed.
- Drain your can of beans and rinse thoroughly to remove most to all of the skins.
- Process the beans along with the rest of the ingredients for one to two minutes on medium speed, scraping down the sides periodically.
- Add the peanut butter powder and sea salt. Blend on high speed for one to two minutes, scraping the blender sides halfway through.
- Serve in a bowl or store in a sealed container for up to a week.
And one last question: TEAM HUMMUS OR TEAM GUACAMOLE?