Go Back
Dark chocolate dessert hummus - Dr. Pingel

Dark Chocolate Dessert Hummus with Hazelnut

Total Time 10 mins


  • 1/2 cup ┬áraw hazelnuts
  • 1 1/4 cup unsalted chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened raw cacao or cocoa powder
  • 3 tbsp unsweetened almond milk
  • 1 tsp pure vanilla extracted
  • 1/4 tsp sea salt
  • 1 tbsp vegan mini chocolate chips


  • In a skillet, warm the hazelnuts over medium-low heat for 3-4 minutes, or until fragrant and golden.
  • Transfer the hazelnuts to a cutting board and roughly chop. Set aside about 1 tablespoon of the chopped hazelnuts for topping. Transfer the remaining chopped hazelnuts to the food processor.
  • Add the chickpeas, tahini, maple syrup, cacao, almond milk, vanilla, and salt. Process until smooth and creamy.
  • Transfer to a bowl. Top with the reserved hazelnuts and chocolate chips. Enjoy with fresh fruit, crackers, or directly from a spoon.