Healthy Chocolate Dessert Hummus

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 10 minutes

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Healthy chocolate dessert hummus is a tasty treat that’s filled with all sorts of wholesome ingredients. It’s a good source of fibre, folate, iron and more. Refined sugar free.

Healthy chocolate dessert hummus is a tasty treat that's filled with all sorts of wholesome ingredients. It's a good source of fibre, folate, iron and more. Refined sugar free.

When my kids were young they were crazy abut chickpeas. We ate them often at mealtime but also used them as snack food as soon as the kids were old enough to hand-feed themselves. From there it was fairly easy to move onto hummus.

Chickpeas for dessert?

This chocolate dessert hummus is unlike any recipe I have ever made, in a good way. It’s just sweet enough and oh so chocolaty. It feels a bit like eating chocolate frosting – flavour and texture anyway – but tastes healthy too.

The first time I ever heard about chickpeas as dessert was from a good friend who spent some time in Morocco. She gave me a recipe for a pie made with sweetened chickpeas and also taught me how to skin chickpeas to create a more pleasing texture. (See her tip below).

Chickpea Tips:

  • Chocolate dessert hummus can be made with canned chickpeas or those cooked from dried. I buy dried chickpeas on cook them in my Instant Pot because I much prefer the flavour and texture of home cooked chickpeas. I cook them two cups at a time in plenty of water. (16 minutes on high in the pressure cooker and then allow for 20 minutes of natural pressure release). Cooked chickpeas can be frozen making them almost as convenient as canned.
  • Another thing I love about cooking chickpeas from dried is that you can save the cooking liquid and use it like broth in soups and stews.
  • To skin the chickpeas place them in a bowl of warm water and rub them together between your hands. The skins will release and float to the top when you stir the bowl and will be easy to skim off. Even removing half of the skins will make a noticeable difference in the texture of your hummus.

Healthy chocolate dessert hummus is quick and easy to mix up. Use it as a snack with fresh fruit or serve it as a healthy dessert with fresh fruit, nuts and and your favourite wafer-thin gingersnaps. (Chocolate gingersnaps are a tasty option too.)

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Healthy Chocolate Dessert Hummus

Healthy chocolate dessert hummus is a tasty treat that's filled with all sorts of wholesome ingredients. It's a good source of fibre, folate, iron and more. Refined sugar free.

Healthy chocolate dessert hummus is a tasty treat that’s filled with all sorts of wholesome ingredients. It’s a good source of fibre, folate, iron and more. Refined sugar free.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 ½ cups cooked chickpeas
  • 1/4 cup unsweetened cocoa powder
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. pure maple syrup
  • 1/3 cup non-dairy milk
  • 1/4 cup coconut oil (can reduce by half)
  • 2 tsp. vanilla
  • 1/8 teaspoon salt

Instructions

  1. Place all of the ingredients in a food processor and whir until smooth.
  2. Add more milk or chickpeas as required to get your preferred consistency.
  3. Store in the fridge up to two weeks.

Notes

Skin the chickpeas first for a smoother hummus. To skin the chickpeas place them in a bowl of warm water and rub them together between your hands. The skins will release and float to the top when you stir the bowl and will be easy to skim off. Even removing half of the skins will make a noticeable difference in the texture of your hummus.

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7 thoughts on “Healthy Chocolate Dessert Hummus

  1. Virginia says:

    Can regular milk be used in chickpea pudding

    1. Bridget Oland says:

      Hi Virginia, Yes, regular milk is just fine in this recipe. (I’ll add that to the recipe post since I think it’s a helpful tip for many readers).

      1. Tony Oland says:

        Being introduced to the whole hospital!l

        1. Bridget Oland says:

          Wonderful!

  2. Ruth McAllister says:

    Wow! What a fabulous idea!

  3. Leanne says:

    Is there a substitute for the coconut oil that can be used? I can’t use it.

    1. Bridget Oland says:

      Hi Leanne, Yes, you could substitute any kind of mild oil in this recipe. Thanks for the suggestion. I’ll add that to the recipe post. If you ever have nut oils in the house I think they could be great in this recipe. (Toasted hazelnut oil comes to mind). With an alternate oil I’d start with 2 Tbsp. and go from there, depending on the texture and flavour.

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