This Chocolate Hummus is seriously magical. Would you believe five simple, healthy ingredients could transform into such a luscious, creamy, totally addictive, chocoholic-worthy dip? It’s true!
I have a confession to make: last year, when I was pregnant, I had a serious appetite for Cheddar and Sour Cream-flavored Ruffles.
There’s nothing wrong with pregnancy junk food cravings, of course. The problem is, I got Owen hooked too. The two of us would sit at the kitchen table at lunchtime and devour a bag.
He called them “The Orange Chips.” 😬
Or, I should say, he calls them The Orange Chips. Because while my love for the chips waned as soon as June was born, his is still going strong. He asks for them every time we go to the supermarket.
I’m fine with it every once in a while as a special treat, but since he started kindergarten, I’ve been trying to get him to eat healthier snacks. He barrels off the bus everyday at 3:30pm completely ravenous.
Forget “Hi Mommy,” forget “I missed you.” The first words out of his mouth are “Where is my snack?”
That’s where this Magic Five Ingredient Chocolate Hummus comes in. It seriously tastes like the most decadent chocolate dip or spread, but it’s so healthy and so easy. It’s just:
Nut butter of choice (or use sunflower seed butter!)
Flaky sea salt
Blend it all up with a little bit of water until it’s rich and creamy. This dip is absolutely AMAZING with pretzels. It’s also delish with apple slices, pita chips, graham crackers… your standard after-school fare.
Trust me, no kid can resist this ↑↑↑
For more healthy, kid-friendly recipes, check out:
Magic Five Ingredient Chocolate Hummus
Would you believe five simple, healthy pantry ingredients could transform into such a luscious, creamy, chocolaty dip? This tastes amazing with pretzels, apple slices, pita chips, you name it! It's also delicious spread on whole wheat toast for breakfast. It will keep for about a week in the fridge. If it thickens in the fridge, just stir in a few spoonfuls of water to thin it out a bit.
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 cup natural peanut or almond butter or sunflower seed butter for nut-free
- 1/4 cup unsweetened cocoa powder
- 3 Tablespoons maple syrup
- 1/4-1/2 teaspoon flaky sea salt
- 1/4 cup water
Working over a bowl or a few sheets of paper towels, remove the chickpeas from their skins. (Just squeeze them gently and they should pop right out. This makes for an ultra-creamy dip!) Transfer the chickpeas to a food processor and add the nut butter, cocoa powder, maple syrup, and salt. With the motor running, slowly drizzle in the water until the dip is thick and creamy.