Welcome to the surprisingly perfect pairing you never knew you needed: dark chocolate and hummus. This heart-healthy recipe takes the natural richness of dark chocolate and pairs it seamlessly with the subtle, nutty base of chickpeas, creating a spread that's as nourishing as it is indulgent.
- 1 can (15 ounces) of unsalted chickpeas, rinsed and drained
- ⅓ cup of creamy tahini
- ⅓ cup of top-tier extra-virgin olive oil
- ¼ cup plus 2 tablespoons of water
- 2 tablespoons of confectioners' sugar
- ½ teaspoon of pure vanilla extract
- ¼ teaspoon of fine sea salt
- 4 ounces of high-quality bittersweet chocolate, melted (see melting tips below)
- In a food processor, combine chickpeas, tahini, olive oil, water, confectioners' sugar, vanilla extract, and sea salt.
- Puree until the mixture reaches an ultra-smooth texture, pausing to scrape down the sides as needed.
- Gradually add the melted dark chocolate to the food processor while it's running, blending until the chocolate is fully incorporated into the hummus.
Chocolate Melting Tips:
- If using a microwave to melt your chocolate, do it gently in short intervals, stirring regularly to avoid burning.
- Alternatively, a double boiler method allows for gradual melting and prevents overheating.
Keep your Heart-Healthy, Dark Chocolate Hummus refrigerated in a tightly sealed container. It's best enjoyed within three days.
This Heart-Healthy, Dark Chocolate Hummus is more than just a tasty treat—it's packed with beneficial nutrients for your body. The chickpeas are an excellent source of fiber, which contributes to heart health by aiding in cholesterol management and potentially reducing the risk of heart disease. The sugar substitutes used make this recipe an excellent choice for those with diabetes, as it minimizes blood sugar spikes. Additionally, the plant-based proteins found in the chickpeas and tahini promote satiety and good digestive health. Dark chocolate is not only decadent; it's rich in antioxidants that help protect your body from free radicals and inflammation.