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This dessert hummus is a delicious chocolate peanut butter hummus that is perfect as a healthy plant-based fruit dip.
Hummus is a dip or spread that is made with chickpeas and typically comes in savoury flavours such as garlic and roasted red pepper. The exact origin of hummus is unclear, but it seems to have originated somewhere in the Middle East. It has now become popularized around the world as a a healthy veggie dip, as it is often low in saturated fat and high in fiber and plant-based protein.
Although hummus is traditionally savoury, dessert hummus has become increasingly more popular lately. Dessert hummus is still made with chickpeas, although it is sweet, often made in chocolate or peanut butter flavours.
This dessert hummus combines the flavours of chocolate and peanut butter to make a delicious dip for fruit such as apple slices or strawberries.
What is in this dessert hummus?
This peanut butter chocolate hummus only requires 5 simple ingredients:
Canned chickpeas
Cacao powder
Maple syrup
Plant milk
Peanut butter
No unhealthy, processed ingredients required for this super easy recipe!
Make sure your peanut butter is all-natural with no added oil or sugar. This will ensure that the recipe is whole-foods plant based.
Also make sure that the plant-based milk you use is “unsweetened”. To avoid added oil, you may have to make your own plant milk as many store-bought versions contain oil.
Making this peanut butter chocolate hummus
Making this dessert hummus couldn’t be any easier. All you need to do is place the ingredients into a food processor and blend until fully incorporated.
This dip is quite thick, so if you want to thin it out, simply add some more plant milk.
For the milk, I recommend using almond milk or oat milk. Coconut milk often gives foods a strong coconut taste, so I would avoid using coconut milk for this recipe. Almond milk or oat milk will not have a great impact on the taste of this dessert hummus.
To ensure that this dessert hummus is whole-foods plant based, you may want to make your own plant-milk. Store bought versions often have added oil. At the very least, I suggest you buy some that is labelled as “unsweetened” so there is no added refined sugar.
Uses for this dessert hummus
Here are some suggestions for using this hummus:
Use it as a dip for fruit such as apple slices, peach slices, strawberries, etc.
Use it as a dip for some crackers (These Mary’s Gone Crackers are oil-free).
Spread it onto some plain, unsweetened rice cakes.
Spread it onto a slice of bread, toasted if desired.
Add it to a smoothie for a sweet chocolate peanut butter flavour. It would be great in a green smoothie with spinach, almond milk, and frozen blueberries.
Mix it into some oatmeal for added flavour and protein.
Other chocolate, plant-based treats you may enjoy:
- 3-ingredient Vegan Chocolate Frosting
- Chocolate Peanut Butter Fudge
- Cinnamon Hot Chocolate With Oat Milk
Chocolate Peanut Butter Dessert Hummus
Ingredients
- 1 cup canned chickpeas (540 mL can)
- ¼ cup cacao powder
- 3 tablespoons maple syrup
- 2 tablespoons plant milk (almond or oat)*
- ¼ cup all-natural peanut butter
Instructions
- Add all ingredients to a food processor and blend until fully incorporated. Add more than 2 tablespoons of plant milk if you want your dessert hummus to be thinner. It will thicken even more upon cooling in the fridge.
Carmin
Do you think PB2 could be used in lieu of peanut butter?
Bree Sheree
That would yield a much different texture, so you would have to play around and adjust the amounts of other ingredients. So it wouldn't be a simple swap for this recipe unfortunately.