Someone was pitching dessert hummus the other night when I was watching Shark Tank. Flavours such as brownie batter, choc-o-mint, vanilla bean, snickerdoodle and chocolate chip cookie batter got my interest! Wow; I didn’t even know dessert hummus existed! Hubs and I are huge consumers of regular hummus so a dessert hummus dip sounded like something I have to try.
Make it Home Made
All the sharks were raving about it, so the next day I went online to find it, only to discover that it’s not even available for sale in Canada. Since we can’t even get the dessert hummus on Shark Tank; I decided to whip some up at home!
I just started a new diet to lose some weight. But let’s face it, who’s going to stick to a diet unless there’s tasty snacks, right?
Why did I chose to make a dark chocolate dessert hummus? It reminds me of fudgy brownie batter! This dessert hummus is a great accompaniment to my daily snack; fresh green granny smith apples!
Ingredients for Dessert Hummus
Here’s what you’ll need:
- 8 oz of canned chickpeas, rinsed and drained (I use Yves organic)
- 2 tablespoons cocoa powder (I use Camino organic)
- 2 teaspoons vanilla extract (I use Simply Organic)
- 1/8 cup maple syrup (I use Uncle Luke’s organic)*
- 2 tablespoons nut butter (I use organic sunflower seed butter)
- 1/4 cup milk (I use Natrel 0% lactose-free)**
- 1/2 tsp himalayan pink sea salt (sea salt is fine too)
- Food processor (I used my Cuisinart Mini-Prep)
*Notes: Hubs and I don’t use sugar, so the amount of syrup I used isn’t overly sweet. For that reason, you might want to double the syrup or add in some other form of low-cal sweetener such as Stevia.
** I started off with 1/8 cup of milk as shown in the video, but ended up putting in another 1/8 cup (for a total of 1/4 cup) because it was still too thick. Add enough liquid to achieve the texture you like.
Watch How to Make Dessert Hummus
Watch the video to see just how quick and easy it is to whip up dessert hummus!
Directions
Before you start, you should know that this recipe makes a fairly small batch. If you’ll be sharing this you might want to double the recipe and switch to a bigger food processor than I’ve used here.
Put all ingredients into the food processor.
Mix it Up
Mix until smooth, then stop and add the milk. Use about 1/4 cup, but you can add more if you like a looser dip. You can also substitute almond milk – or the like – if you don’t use dairy. 
Remove from the food processor, place into a covered glass dish and keep refridgerated until ready to use.
What Do You Eat Chocolate Hummus With?
Try pretzels or anything you would normally put a chocolate spread on If you’re not watching your weight. However, fruit is my preference. You can use apples or strawberries to dip if you’re looking for a healthy option. 
An Apple a Day Keeps the Doctor Away
Use an apple cutter to cut an apple into sections. 
Make a small amount to enjoy on your own or whip up a few batches to feed a crowd.
If you’re in a market where you can get the Delighted By dessert hummus you’ll have to let me know how it it. In the meantime, I hope you’re as delighted by dessert hummus as I am! Let me know what you think if you try this recipe, or leave me a comment on what you did to change it 🙂
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Get the Recipe for Dessert Hummus
There’s a printable recipe below. Enjoy!
Fudgy Brownie Dessert Hummus
Equipment
- Food Processor (I used a Cuisinart Mini-Prep)
Ingredients
- 8 oz canned chickpeas, rinsed and drained I use Yves organic
- 2 TBSP cocoa powder I use Camino organic
- 2 tsp vanilla extract I use Simply Organic
- 1/8 cup maple syrup I use Uncle Luke's organic*
- 2 tsp nut butter I use organic sunflower seed butter
- 1/4 cup milk I use Natrel 0% lactose-free**
- 1/2 tsp himalayan pink sea salt sea salt is fine too
Instructions
- Put all ingredients into the food processor.
- Mix until smooth, then stop and add the milk. I ended up using 1/4 cup, but you can add more if you like a looser dip. You can also substitute almond milk - or the like - if you don't use dairy.
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What a beautiful presentation of your yummy snack. I’m starting a diet today, too. Ugh. Best of luck.
Thanks I need every bit of it. I have to hunker down and get disciplined about it. Are you following any particular diet or just watching what you eat? Best of luck to you too!
Sara, after a lifetime of being thin, I turned 45 and slowly started gaining weight. I’m now 58 and feel like I’ve been on a diet for a decade. I’ve tried several programs and they all work…if you follow them. Weight Watchers, JumpStart MD, South Beach. It comes down to eating well: lots of whole foods, fresh fruits and vegetables, healthy fats, moderate protein and limited refined foods. Apparently it does not include unlimited Peanut Butter Cups, Girl Scout cookies, chips, etc. How about you?
I know *what* to do, but emotional eating, especially sugar, is my nemesis.
I lost 30 pounds on South Beach several years ago and gained it all back after I hit 50 without even changing my diet. Sugar’s not my problem (I’m more of a saltaholic). I don’t eat any refined sugar, I keep gluten free and because of that we cook everything from scratch so we already eat healthy. For me, I don’t think I can process carbs so I’m going to have to give up potatoes, bread etc. Easier said than done 🙁
It’s a curse I tell you! Darn those hormones anyway. I’m sorry you gained it all back. I can completely commiserate. Mike’s the salty guy around here and I’m always going for the sweets. I love bread and potatoes, too. Oh my goodness…let’s change the subject. I’m off to get a glass of water. [snicker]