You may say: chocolate hummus? Yes indeed, a sweet hummus made with chocolate! I found it here in the Netherlands at the supermarket, in the fresh products section, and it was love at first bite. It’s also full of protein and sweet, perfect to use for breakfast. Could I not try to make it at home right away? I thought: sure it needs chickpeas or another legume, a sesame paste, peanut, hazelnut or almond paste for sure, and then? So I went searching.
On many American and British sites, to my surprise, I found lots of recipes, each with something different in the ingredients or quantities. Obviously I wanted a hummus that was tasty but also low in Weight Watchers (WW) points and vegan.
Many online recipes would have been almost “pointy” like Nutella and that certainly wouldn’t work. Thanks to Giuliana, a very kind reader who volunteered to be a taste tester, I ended up preparing the recipe in two ways, more or less sweet, but the points vary little.
It’s a very easy recipe! If you have cooked chickpeas ready, chocolate hummus takes 5 minutes to make and is immediately ready to use. It’s truly delicious — even the Dutchman said it was good and he’s not that fond of chocolate, lucky him! Let’s make it together…
Speaking of legume-based spreads, try also:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 7 servings of 50 g (about 1.8 oz) each
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 200 g cooked chickpeas (about 7 oz (approximately 3/4 cup))
- 20 g peanut butter (or sesame paste, hazelnut paste, or almond paste; about 1 1/4 tbsp)
- 20 g unsweetened cocoa powder (about 4 tbsp (1/4 cup))
- 50 g agave syrup (about 2 1/2 tbsp (≈1.8 oz))
- drops vanilla extract
- as needed water
- Total WW points = 15 WW points
- Points per 50 g serving = 2 WW points
- Points per 5 g teaspoon = 0.21 WW points
Tools
- Hand blender
Preparation
The recipe is extremely simple. If you use canned chickpeas, drain and rinse them very well under running water.
Blend the chickpeas and then add all the other ingredients together with a few tablespoons of water into the container of your hand blender.
I added about 5 tablespoons of water, but one at a time: the consistency of the chocolate hummus should remain quite thick.
You will obtain about 350 g of final product. Also, 1 level measuring teaspoon equals exactly 5 grams.
Our chocolate hummus is ready. I garnished it with flaked almonds and chocolate chips, which of course should be counted separately. But how delicious it is…
I’m really satisfied with this recipe. I also want to tell you how I arrived at these ingredients thanks to Giuliana.
I had made a version with less tahini and less agave syrup. The Dutchman wasn’t too convinced and my son said “it’s good but not very sweet.” Translation: “I won’t eat it.” So I asked Giuliana to try it and give me her opinion…
Fortunately Giuliana was very helpful and tested the recipe the same day. She used less sugar: 10 g of peanut butter or tahini and only 15 g of agave syrup — the difference is small.
In the end 1 WW point equals 6 teaspoons instead of 5. But as Giuliana suggested, it’s still excellent: spread on wasa crackers and topped with banana slices to sweeten it.
And not only that: there’s no lactose so for breakfast it’s a great substitute for ricotta for those who are intolerant — lots of protein and zero lactose. Thanks again to Giuliana for the collaboration.
I’m looking forward to your comments!
Enjoy!
by Giovanna Buono
Storage
You can keep it in the fridge for at least 4 days in a closed container, or freeze it for 3-4 months: let it thaw completely before using, it remains delicious as freshly made.
Can I use other legumes?
Some readers prepared it with cannellini beans and were satisfied with the result.
