Award Winning Decadent Chocolate Hummus

Happy Spring!

For National Nutrition Month this year the Raleigh District Dietetic Association had a hummus showdown for members to show off their hummus making skills.  For this competition I created a chocolate hummus recipe that totally rocks.  It ended up winning second place in the hummus showdown – woo!  It is gluten free and vegan (if you top with enjoy life chocolate chips instead of regular) too.


Award Winning Decadent Chocolate Hummus


  • 1 – 15 ounce can chickpeas (rinsed and drained)
  • 1/4 cup tahini
  • 1/3 cup agave syrup
  • 1/2 cup cocoa powder (unsweetened)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp water
  • Chocolate chips (optional for topping – I used enjoy life mini chocolate chips)


  1. Drain and rinse the chickpeas and add to a food processor or blender.
  2. Add the tahini, agave, cocoa powder, vanilla, salt and 2 tbsp water.
  3. Puree for about 30 seconds then scrape down the bowl.  Taste, if necessary add a bit more agave to taste. Add an additional 1-2 tbsp of water if needed to get to a creamy consistency.
  4. Top with chocolate chips (optional)
  5. Store refrigerated.
  6. Serve with pretzels (Snyders gluten free pretzels are the bomb), green apple slices, or strawberries.


I hope you enjoy! Let me know if you try it in the comments below.

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