Cocoa Hummus Recipe – A Healthy Spread You’ll Fall in Love With
This luscious cocoa hummus combines chickpeas, cocoa powder, peanut butter, and honey for a creamy, protein-packed dessert spread. Gluten-free, refined sugar-free, and rich in antioxidants—it’s a better way to indulge!
Equipment
Ingredients
- 200 g Chickpeas boiled or canned (rinsed and drained)
- 100 g Raw Honey or maple syrup for vegan option
- 100 g Peanut butter smooth and unsweetened
- 50 ml Almond milk homemade or any plant-based milk
- 30 g Raw cocoa powder
- ½ tsp Vanilla bean paste or 1 tsp pure vanilla extract
- 1 small pinch salt sea or pink to enhance the flavor
Instructions
- Prepare the chickpeas.
- If using canned chickpeas, drain and rinse them well to remove excess salt. For a silkier texture, peel the skins off after rinsing.
- Add ingredients to the food processor.
- Place the chickpeas, honey, peanut butter, cocoa powder, almond milk, vanilla bean paste, and sea salt (if using) into a food processor.
- Blend until smooth.
- Process for about 2–3 minutes, stopping a few times to scrape down the sides. Add a splash more almond milk if the consistency feels too thick.
- Taste and adjust.
- Check the sweetness and flavour. Add more honey or cocoa powder according to taste. Blend again for a few seconds.
- Serve or store.
- Transfer your cocoa hummus to a clean glass jar. Chill in the fridge for at least 30 minutes before serving. The texture will thicken slightly as it cools.
Notes
- For a vegan cocoa hummus, swap honey with maple syrup or date syrup.
- Use runny peanut butter for easy blending.
- Peeling the chickpeas gives a creamier texture.
- Store in an airtight jar in the fridge for up to 7 days or freeze for 3 months.
- Stir before serving if chilled or thawed.
YourDani x x
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