Recipe courtesy of Pamela Salzman

Chocolate Hummus

I know what you're thinking. Chocolate, yes. Hummus, yes. Chocolate hummus, not so sure. Stay with me. Hummus, which is made from chickpeas, tahini, garlic, and lemon juice, is, hands-down, my favorite dip. But I didn't exactly throw chocolate into the pool, too. Instead, this is a blend of chickpeas, raw cacao, and some high-quality sweeteners that transforms into an insanely delicious chocolate dip. It's creamy, chocolaty, and the perfect snack, since it's high in protein, fiber, and good fats. I love an extra pinch of flaky salt on mine because chocolate and salt are BFFs! Serve with apple slices, celery sticks, or your favorite gluten-free/dairy-free crackers.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: Makes about 2 cups
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1 1/2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed (or sub white beans)

2 Medjool dates, pitted

1/3 cup unsweetened, unsalted, raw or roasted almond butter

1/4 cup pure Grade A maple syrup

1/4 cup raw cacao powder or unsweetened cocoa powder

1/2 teaspoon sea salt

1/2 teaspoon pure vanilla extract

1/4 cup warm water

Apple slices, celery sticks, or crackers, for serving


  1. Place all the ingredients, except the water, in a food processor or high-speed blender. Process until smooth.
  2. With the motor running, add the warm water and process until combined.
  3. Serve at room temperature or chilled. Store leftovers, covered, in the refrigerator for up to 4 days.
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