Low Sodium Vegan Chocolate Hummus

Total time10 min

Prep time10 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
See all
3 tbsp tahini
3 tbsp unsweetened cocoa powder
3 tbsp maple syrup
2 tbsp water
1 tbsp coconut oil, melted
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground cinnamon (optional)

For serving

vegan chocolate chips, for serving (optional)
sliced fruit or crackers, for serving (optional)

Instructions

1
Add the chickpeas, tahini, cocoa powder, maple syrup, water, coconut oil, vanilla extract, and salt to a food processor. Process for about 1 minute, scraping down the sides with a rubber spatula halfway through, until the mixture is mostly smooth.
2
Scrape down the sides again and continue processing for another 1–2 minutes until the hummus is completely smooth and creamy with no visible chickpea chunks. If the mixture is too thick to move freely in the processor, add water 1 teaspoon at a time until it loosens.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!