Double Chocolate Hummus
 
Prep time
Total time
 
This dip is great for fresh fruit, pretzels, or even on toast!
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Ingredients
  • ¼ cup cocoa powder
  • ¼ cup semi-sweet or dark chocolate chips, measured then melted
  • ¼ cup agave nectar, or other sweetener of choice
  • 2 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
  • 1 can chickpeas (1½ cups), drained and rinsed very well (See notes!)
  • 2-4 tablespoons water
  • Optional: chocolate chunks or mini chocolate chips for topping
Instructions
  1. In a food processor, combine the cocoa powder, melted chocolate, agave nectar, coconut oil, and vanilla extract. Pulse until fully mixed.
  2. Add chickpeas to food processor, adding 1 tablespoon of water at a time to help process.
  3. Process until smooth and creamy (be patient! I'll usually let it run for 1-2 minutes and walk away). The dip will thicken considerably in the fridge, so adding water will prevent it from getting too thick (I usually add ~3-4 tablespoons).
  4. Transfer to a container and let cool and harden in the refrigerator for ~1 hour before eating. Leftovers will keep in the fridge for about 1 week.
Notes
Heating the chickpeas before adding them to the food processor will soften them and create a smoother dip. After draining and rinsing, combine chickpeas in a bowl with just enough water to cover them and microwave for ~1 minute, or until warm. Drain the chickpeas before adding them to the food processor.

**I've found this works best in a food processor (rather than a blender) since it's a small amount of chickpeas and liquid.
Recipe by thyme & toast at https://thymeandtoast.com/chocolate-hummus/