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Healthy Chocolate Hummus

white bowl of chocolate hummus with a side of strawberries, blackberries, pretzels, apples, and graham crackers

5 from 2 reviews

Creamy smooth and healthy Chocolate Hummus for dipping fruit and crackers.

Ingredients

Scale

For the dried garbanzo beans (see note if using canned garbanzo beans)

  • 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
  • 68 cups water (enough to cover the beans by about 2 inches)
  • ½ teaspoon kosher salt

 

For Chocolate Hummus

  • 1 ½ cups cooked garbanzo beans (or 1 15-ounce can low sodium chickpeas/garbanzo beans, rinsed and drained)
  • ¼ cup tahini
  • ¼ cup maple syrup (depending on how sweet you want it)
  • ¼ cup cocoa powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 3 tablespoons hot water
  • 23 tablespoons mini chocolate chips

Instructions

For the garbanzo beans

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for hummus).
  3. When cooking is complete, use a natural release.

 

To make Chocolate Hummus

  1. Strain and rinse 1 ½ cups of garbanzo beans.
  2. Place beans in a food processor.  Add tahini, maple syrup, cocoa powder, vanilla extract, kosher salt, and hot water. 
  3. Blend until mixture is very smooth, stopping to scrape it down 1 – 2 times if needed.  Taste and add extra maple syrup and water if a sweeter or looser hummus is desired.  You want it to be thick/creamy, but still thin enough to dip into.
  4. Transfer mixture to a bowl and add mini chocolate chips; stir to evenly combine.
  5. Serve in a bowl with fruit and graham crackers for dipping.
  6. Store leftovers in the refrigerator for up to 7 days.

Notes

  • 1 pound of homemade garbanzo beans is more than you’ll need for this recipe.  Refrigerate leftovers in a little bit of the cooking liquid or freeze in 1 ½ cup portions so they can be used for future batches of hummus. 
  • A 15 ounce can of garbanzo beans can be used in place of homemade.  The mixture won’t be quite as smooth, but it’s still delicious! 
  • The brand of tahini is important, since some brands tend to be quite bitter.  I love the Soom brand.  May also substitute the tahini with peanut, almond, or cashew butter. 
  • Blend until very smooth.  This may take up to 5 minutes of blending, scraping, and blending some more to achieve a very smooth consistency.
  • The hummus will thicken once chilled so I suggest making the hummus slightly thinner than you think you want it.  This makes it a lot easier to dip into with fruit and crackers.

Keywords: Chocolate Hummus, Instant Pot Garbanzo Beans, Healthy Dip