9 Ratings
  • 5 star values: 6
  • 4 star values: 3

At first I was skeptical of 'dessert' hummus. Then I tried some. I was hooked. It is awesome on apples, strawberries, pretzels and lots of other things.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract, and salt in a food processor; blend, scraping down sides as needed, until smooth. Begin adding water while processor is running and blend until desired consistency is reached.

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Nutrition Facts

92 calories; 4.6 g total fat; 0 mg cholesterol; 133 mg sodium. 12.3 g carbohydrates; 2.1 g protein; Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/08/2016
Due to nut allergies I used sun butter and I had Dutch Cocoa on hand. Excellent!
(5)

Most helpful critical review

Rating: 4 stars
12/08/2017
As-is it was okay. Once I added a teadpoon of espresso powder it was amazing. If you don't have espresso powder coffee powder could work or just brew strong coffee and use that in place of water. Can't wait to eat this with cookies fruit and pretzels!
(1)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
Rating: 5 stars
10/08/2016
Due to nut allergies I used sun butter and I had Dutch Cocoa on hand. Excellent!
(5)
Rating: 4 stars
12/08/2017
As-is it was okay. Once I added a teadpoon of espresso powder it was amazing. If you don't have espresso powder coffee powder could work or just brew strong coffee and use that in place of water. Can't wait to eat this with cookies fruit and pretzels!
(1)
Rating: 4 stars
05/28/2018
I've made this a few times now and can't quite get the consistency right but love the flavor!!
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Rating: 5 stars
03/22/2017
Made this for my child care and they loved it
Rating: 4 stars
05/12/2018
I use 2Tbsp maple syrup or honey in place of the sugar. I also used Dutch chocolate as I have never found dark cocoa powder.
Rating: 5 stars
01/19/2018
perfect dessert or appetizer dip! I used almond butter instead of peanut butter and used a combination of maple syrup (2 T) and coconut sugar (4T) with the result being just a little less sweet than original recipe. Served with whole wheat water crackers and thin ginger cookies along with a side of berry salad. Nothing left to take home!
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