Did you know dessert hummus is a thing?!
I didn’t until last Friday, when my coworker told me that she tried a brownie batter dessert hummus. I’ve used beans in desserts before, but I had never heard of this and I was SO intrigued. I couldn’t even think about making anything else until I got the ingredients to try my own version of a dessert hummus last weekend.
Introducing: Coconut Mocha Dessert Hummus. It’s chocolaty. It’s creamy. It has espresso powder to give you a caffeine jolt. It’s garnished with toasted coconut, toasted hazelnuts, and cacao nibs to give it extra texture and flavor. It’s the perfect lightened-up, vegan dip to satisfy a sweet tooth!
This hummus is really easy to make, but the only thing that takes a little time is peeling the chickpeas. I know that sounds like a pain, but it seriously makes the hummus so smooth. All you have to do is squeeze them and they pop right out of their little jackets! I promise taking the time to do this makes a huge difference, and it’s definitely worth it.
Once they’re all peeled, throw them in the food processor with some tahini (sesame seed paste), cocoa powder, espresso powder, coconut milk, vanilla bean paste, maple syrup, cinnamon, and salt and blend until very smooth. Refrigerate for at least 30 minutes before serving.
You can find a vanilla bean paste similar to the brand that I use here. (It looks like the one I have bought in the past is currently unavailable!) I love this stuff; it’s like regular vanilla, but with a higher viscosity. The scraped out vanilla bean pods are added to it, so it gives you the taste of vanilla beans without the pod. If you don’t have vanilla bean paste, the same amount of regular vanilla will work just fine!
Serve with strawberries and graham crackers like I did, or any other fruit or dipper you would like!
This is surprisingly tasty. Don’t be afraid – give it a try!
We gave Emmy a strawberry for her snack…
And she did NOT like it.
She prefers leaves, paper, tufts of fur, sticks, and other odds and ends thankyouverymuch.
Coconut Mocha Dessert Hummus
|Prep:||Cook:||Yield: serves about 6||Total:|
Chocolaty, creamy, and caffeinated, this is the perfect lightened-up dip to satisfy a sweet tooth!
- 1 15 oz. can chickpeas, skins removed (I know. But it's SO worth it!)
- 2 Tbsp. tahini
- 1 Tbsp. cocoa powder
- 1 Tbsp. espresso powder
- 2-3 Tbsp. coconut milk
- 1 tsp. vanilla bean paste or pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 tsp. cinnamon
- 1/4 tsp. sea salt
- toasted hazelnuts, toasted coconut, cacao nibs, and toasted sesame seeds, for garnishing
- graham crackers, strawberries, raspberries, etc., for dipping
- Place the peeled chickpeas, tahini, cocoa powder, espresso powder, coconut milk, vanilla bean paste, maple syrup, cinnamon, and sea salt in a food processor and blend until very smooth. Start with 2 tablespoons of coconut milk, and feel free to add the extra tablespoon if you want the texture a little smoother.
- Chill for at least 30 minutes in the refrigerator before serving.
- Garnish the hummus with the toasted coconut, toasted hazelnut, cacao nibs, and a sprinkling of toasted sesame seeds.
- Serve with graham crackers, strawberries, raspberries, and whatever else you can think of to dip in!
She’s so much like her dad. He doesn’t like strawberries either. Oh well, more for me!
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