Pescatarian Vegan Chocolate Hummus
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 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
- 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.
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