Sweet Chickpea Hummus with Cocoa: the healthy, indulgent dessert you wouldn’t expect
Forget everything you know about hummus as a savory starter. I present to you Sweet Chickpea Hummus with Cocoa.
I’m hummus-addicted and I think I’ve tried every existing version: beetroot, lentils, carrots, pumpkin.
I was missing the sweet version, which I love and that doesn’t taste like chickpeas at all.
The problem for those trying this recipe for the first time is the flavor: people fear the taste of chickpeas might spoil the final sweetness.
I assure you this recipe solves that problem. The secret is using the right ingredients to fully mask the legume.
You need to balance unsweetened cocoa and vanilla with the sweetness of agave syrup. These deep flavors completely eliminate the taste of chickpeas, leaving room for a rich, spreadable cream.
It’s an incredibly tasty and healthy dessert, high in fiber and protein. You only need a few ingredients and a blender to create a perfect cream for breakfast or a light dessert after dinner.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 173.55 (Kcal)
- Carbohydrates 26.67 (g) of which sugars 4.72 (g)
- Proteins 9.21 (g)
- Fat 3.76 (g) of which saturated 0.27 (g)of which unsaturated 1.78 (g)
- Fibers 5.16 (g)
- Sodium 14.68 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – SWEET COCOA CHICKPEA HUMMUS
- 1 jar chickpeas (about 8.5 oz drained (about 1 1/2 cups))
- 2 tsp almond butter
- 2 tbsp almond milk (or other plant milk)
- 2 tbsp agave syrup (optional, to taste)
- 1 tsp unsweetened cocoa powder
- 1 tsp vanilla extract
Tools
- Kitchen scale
- Chopper
- Bowl
Preparation – SWEET COCOA CHICKPEA HUMMUS
First of all, rinse the canned chickpeas well under running water. This is a fundamental step to remove their briny taste and make them perfect for a sweet preparation.
Place the chickpeas, almond butter, almond milk and agave syrup (if using) in a high-powered blender. Blend until you obtain a smooth, homogeneous cream. If the mixture is too dense, add a little more plant milk, one tablespoon at a time.
At this point, add the unsweetened cocoa and the vanilla extract. Blend again until all ingredients are perfectly combined and the mixture has a velvety texture. Decide whether to add more milk to reach the desired consistency.
Notes on ingredients and possible substitutions
CHICKPEAS For chickpeas, using canned is the most convenient and fastest solution, but make sure to rinse them very well.
ALMOND BUTTER For almond butter, you can use peanut butter or cashew butter for a different flavor.
AGAVE SYRUP Agave syrup can be replaced with maple syrup or honey, although in that case the recipe will no longer be vegan.
Storage
Sweet chickpea hummus keeps in the refrigerator, in a glass jar or an airtight container, for about 3-4 days.
Alternatives and variations
With a citrus touch: add a teaspoon of grated orange zest to the mixture for a fresh, intoxicating flavor.
Sweet and spicy hummus: for lovers of strong flavors, add a pinch of chili powder.
More indulgent mousse: if you want to make it even richer, blend in 0.5 oz (15 g) of melted dark chocolate with the other ingredients.
Uses and pairings
This hummus is a versatile and irresistible dessert. Use it as a dip for fresh fruit (strawberries, sliced apples, bananas), as a spread on toast or rusks for breakfast, or as a topping for pancakes or porridge.
Origins and history of the recipe
This recipe is a perfect example of modern healthy cooking, created to offer healthy alternatives to traditional desserts. The idea of using legumes as a base for sweets became popular thanks to blogs and chefs who showed how humble, nutritious ingredients can turn into real delights. It’s a creative reinterpretation of classic hummus, taking it to a new and unexpected dimension.
The secret to creaminess: blend well
To achieve a smooth, lump-free texture, the power of your blender is essential. Blend for at least 3-4 minutes, stopping occasionally to scrape down the sides of the bowl. If the chickpeas are not perfectly velvety, you can peel them before blending, but with a good blender this won’t be necessary.
FAQ (Questions and Answers)
1. Can I use dried chickpeas?
Yes, but you will need to cook them first. Soak them overnight and then boil until very soft, then proceed with the recipe.
2. What are the alternatives to almond butter?
You can use peanut butter, cashew butter or even tahini (sesame paste), although the flavor will change slightly.
3. Can I make it in advance?
Certainly. Sweet hummus is great to prepare in advance and store in the refrigerator. Its flavor will intensify over time.
