For the longest time I wished my family wanted to eat beans.
Then one day I made black bean brownies and realized that if I made something with beans, but couldn’t actually SEE the beans, my family scarfed it down without a word.
Since this chocolate and bean combination seemed to be a winner, I started to wonder how else I could transform the infamously unappetizing bean into something my family would devour.
Enter chocolate hummus.
There are plenty of ways to put a spin on it (with 10 hummus recipes here), but in the most traditional sense, hummus is a creamy puree made with garbanzo beans (a.k.a. chickpeas), garlic, olive oil, tahini (sesame seed butter) and salt.
In my own little non-traditional corner of the world, hummus is made with whatever bean I have in the pantry (and/or whatever bean my family will eat) and whatever I have to add to make it taste good. And who doesn’t like chocolate?
No offense to the traditional folks – just keepin’ it real.
I distinctly remember when the idea to make chocolate hummus hit me. It was a Sunday afternoon and the kids and Mr. Crumbs were eating lunch. I had already finished and while I was cleaning up, the idea hit me like someone had swung a 2”x 4” against my head.
BAM! Just like that, I wanted to make chocolate hummus.
I pulled out my amazing blender, started dumping ingredients into it and gave a small taste to my kids to see if they liked it.
We repeated this process no less than 4 times, testing different sweeteners with different amounts and adding vanilla and leaving it out and more cocoa and less cocoa and thicker and thinner…
Just when I was about to give up, and right about the time Mr. Crumbs started laughing at me because I was bent on making chocolate hummus and failing, I hit the jackpot.
I gave my daughter – the resident picky kid – a try of the latest batch. She closed her eyes, tried to pinch her nose and ate it… and then asked for another spoonful!!
That’s good news, yes, but it’s not victory yet. I still had to ask her the one question that always predicts whether or not a recipe is a success or failure in our home:
Would you eat this if I put it in your school lunch?
Her response: “Oh yes Mom, this is good. It tastes like that other brown stuff that people eat with a spoon.”
Daughter: “Yes, pudding. It tastes like that. Can I have a small bowl of this with a spoon?”
Was I dreaming? Was this for real?!
Did my daughter just ask me for a BOWL OF BEANS AND A SPOON TO EAT THEM WITH?!
Someone pinch me!
Since the kids school is peanut free, I’ve turned to chocolate hummus as a source of protein for their school lunches. My daughter likes to dip apple slices and pretzel rods into them while my son prefers the chocolate hummus between two slices of bread. He says it’s like the chocolate sandwiches that Grandma used to make for him (she used Nutella).
Honestly, whether my kids think it’s Nutella or they eat it with a spoon or they think it’s dessert, I don’t see how you can go wrong with serving dessert hummus any time of day!
From start to finish, it literally takes 3 minutes to make a batch of chocolate hummus. I call it “5 Minute Chocolate Hummus” just in case you forgot the salt in the cupboard. Or if you need to taste and adjust.
Since my kids are big fans of both chocolate hummus AND cookie dough hummus, I soak a big batch of garbanzo beans at the start of the month (soaking removes the enzymes that make you toot), cook them in my slow cooker (because it’s too hot to use the stove) and then freeze them in 1 ½ cup portions. Then I have beans at my fingertips whenever a little person requests them.
Because my fellow wishers know that when someone requests to eat beans, you make them!
Chocolate Hummus Recipe
- ½ cup cooked garbanzo beans* (how to soak and cook dry beans)
- 3½ - 4 Tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- 4 Tbsp unsweetened baking cocoa
- 2 Tbsp water (optional)
- In a blender or in a food processor, combine all the ingredients except water, using just 3½ Tbsp of maple syrup.
- Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if desired.
* If you use canned beans and there's salt already added, reduce the salt in this recipe to just a pinch.
** If you choose garbanzo beans, remove the skin from the bean first. You can do this by pinching the bean between your thumb and index finger, and the skin will peel off. This helps to create a creamier texture when using garbanzo beans.