Dark chocolate hummus? It’s a bit unexpected, but oh-so-delicious and our new favorite snack for parties and gatherings. It was met with high praise at our latest book club, and disappeared quickly at another family gathering. Instead of vegetables like a traditional hummus, we treat it like a fruit dip and serve it with strawberries, green apple slices, and my favorite: salty pretzels. It fits almost every diet (vegetarian, vegan, and gluten-free), so it’s pretty party friendly.
And speaking of parties and celebrations, this post is in celebration of a very special person: Lindsey Love. Lindsey writes a blog called Dolly and Oatmeal and is welcoming a new little one into the world. She’s currently into her 41st week, so she’ll be having this little babe any day now! You may remember Lindsey from her post in our Healthy & Whole series about how to eat a healthy, whole grain gluten-free diet. (It’s a fascinating topic, since many gluten-free foods can be processed and loaded with gums and starches.) She also wrote a cookbook Chickpea Flour Does It All, a collection of recipes using whole grain chickpea flour — we made her amazing Chipotle Queso Dip. Not only is Lindsey an incredible recipe developer and photographer, she is one of the sweetest, kindest people you’ll meet. We are thrilled beyond belief for her and her little one: he is going to be one lucky baby!
We’ve joined up with some bloggers from around the web to celebrate Lindsey in a virtual shower today — links to all of the recipes are below. Congratulations to Lindsey! And, we hope you all enjoy this recipe; as always, we’d love to hear if you make it!
Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Butternut Squash French Toast | Edible Perspective
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter and Dark Chocolate Puffed Millet Bars | Heart of a Baker
Did you make this recipe?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
- 1 can chickpeas
- ¼ cup tahini
- ¼ cup maple syrup or agave syrup, to taste
- ½ cup cocoa powder (Dutch process or dark chocolate, if desired)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Drain the chickpeas.
- To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons water. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to your liking. Add additional 1 to 2 tablespoons water and puree again to come to a creamy consistency. Store refrigerated for 7 to 10 days.
- Serve with pretzels (gluten-free if desired), green apple slices, and strawberries.