Traditional hummus is known to be a popular dip or spread that is easily made by blending garbanzo beans, tahini, olive oil, lemon juice, and various spices. My family enjoys snacking on hummus with fresh veggies or in a sandwich wrap. This healthy dip is definitely something we regularly enjoy and I love its versatility as well.
Speaking of versatility, have you ever tried the sweeter side of hummus? It’s just as easy to make and equally as delicious! I enjoy experimenting with recipes in the kitchen (as if you didn’t know that already), and one day I thought about turning my traditional hummus into a chocolatey snack. Replacing my traditional tahini with some hazelnut butter was an easy call to make. Because who doesn’t love that chocolate and hazelnut combination?
For the hazelnut butter, you can process some roasted hazelnuts (unsalted) in your food processor to break them down prior to adding the other ingredients. Or, if you happen to have hazelnut butter, you can use that. Of course you can always swap out the hazelnut butter for another nut or seed butter. The sweetness of this recipe is completely in your hands. If you are wanting to limit your sugar intake, you can definitely start with a small amount of the sweetener of your choice, and taste as you go along. I find that you don’t really need to add a ton of sweetener for two reasons. One, we often enjoy this with fruit. So the natural sweetness that this hummus is paired with complements it perfectly. Two, I don’t like things overly sweet ;) So play around with your adjustments and see what works best for you.
This chocolate hazelnut hummus is delicious with fresh fruit, pancakes, waffles, oatmeal, granola, toast, crackers, or by the spoonful! It makes a healthy snack option and definitely satisfies your hunger as well as your sweet tooth.
1 (15 oz ) can garbanzo beans, drained and rinsed well
1/4 cup hazelnut butter (or 1/2 cup roasted hazelnuts)
1/3 cup cocoa powder
1/4 cup maple syrup (or sweetener of choice, adjust to sweet preference)
1 tsp vanilla extract
1/8 tsp salt
2-3 Tbs plant based milk (adjust to desired consistency)
1) If you are using roasted hazelnuts, the first thing to do is place them in your food processor and process the nuts until broken down as much as possible. If you are using hazelnut butter, skip this step.
2) Add the drained and rinsed garbanzo beans, hazelnut butter, maple syrup, cocoa powder, vanilla, salt, and 2 Tbs plant based milk. Pulse until combined. Scrape the sides down and taste for sweet preference. Add more sweetener if necessary. Puree for 20-30 seconds. Check the consistency to see if more milk is needed. If so, add another tablespoon and puree for 30 seconds more. Scrape down the sides and if necessary, repeat this process until a smooth, creamy hummus is achieved.
3) Serve the chocolate hazelnut hummus with seasonal fruit, spread it on toast, waffles, or pancakes, or add a dollop to your morning oats. The possibilities are endless!
4) Store the hummus in your refrigerator.