Chocolate Dessert Hummus

Name: Chocolate dessert hummus
Prep time: 5 min
Total time: 5 min
Yield: 17 servings. 2.0 L
Cuisine: international
Ingredients: 355.0 g Crispy Chickpeas; 110.0 ml Cold Skim Milk; 0.75 tsp Vanilla extract; 90.0 ml Tahini; 35.0 g Cocoa powder; 60.0 ml Maple syrup; 1.5 tbsp Dark Chocolate; 25.0 g Walnuts

EUR

Language

Instructions

1
Add all ingredients except the walnuts to the Vitamix container in the order listed and secure the lid.
2
Start the Dips & Spreads program, or run the blender at the lowest speed and ramp quickly to the highest.
3
Blend for 60 seconds, using the tamper to push ingredients toward the blades.
4
Transfer the hummus to a serving bowl and garnish with the chopped walnuts and more dark chocolate.

Chef's Note

Serve the hummus with fresh fruit, pretzels, or graham crackers, or use it as a spread for toast, crêpes, or pancakes. For a richer texture, use coconut milk instead of skim milk. Dark cocoa powder intensifies the chocolate flavor; a pinch more vanilla rounds it out.

Chickpeas and tahini are a dense, viscous mass — that is exactly why the tamper and the Vitamix's power are needed to get the chocolate hummus completely creamy in 60 seconds. An ordinary blender leaves grainy chickpea residue; the Vitamix breaks them down completely.

Blending technique: insert the tamper, as the chickpea-tahini mass does not flow to the blade on its own. Use the Dips & Spreads program or ramp from lowest to highest speed; blend for 60 seconds.

Nutrition per 100 g

Energy	238 kcal996 kJ
Fat	11.7 g
of which saturated fat	1.0 g
Carbohydrates	26.2 g
of which sugars	10.3 g
of which added sugars	2.0 g
Protein	8.8 g
Salt	0.14 g
Fiber	3.0 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Is chocolate hummus really made from chickpeas?

Yes. The base of chickpeas and tahini is the same as in classic hummus — only here cocoa, maple syrup, and vanilla turn it into a creamy dessert dip. The result tastes distinctly chocolatey and barely of chickpeas.

Can I replace the maple syrup with something else?

Yes. Date syrup is a good alternative with a caramel-like character. Agave syrup works as well. Honey is an option, but it makes the dip no longer vegan. Adjust the amount to your taste — dark cocoa powder is naturally bitter, and a bit more sweetness balances it well.

How long does the chocolate hummus keep in the fridge?

In an airtight container it keeps well refrigerated for 4 to 5 days. Stir it briefly before serving — it firms up a little in the fridge and is easier to dip at room temperature.

What goes well with chocolate dessert hummus?

It tastes best with fresh fruit such as strawberries, bananas, or apples, and with pretzels, graham crackers, or rice cakes. As a spread on toast, crêpes, or pancakes it is also a straightforward option.

Can I use canned chickpeas?

Yes, and for this recipe that is the fastest option. Just rinse and drain them well. The recipe is ready in five minutes — no soaking or cooking required.