Chocolate Hummus

I do not know how many people know this but 90% of my career is either cooking for children or making menus for children. (A far cry from my fine dining days) And most of the time I get hired to help parents and caregivers deal with the pickiest of eaters. And it is not easy. Helping children navigate food aversions and fears takes time and patience and certainly does not happen overnight. While we are exploring food and helping kiddies learn to have excitement for food over fear we have to use a few tricks to fill in some nutritional needs and healthy up those diets. This is one of those recipes. Plus I find it super helpful to have on hand for a grown up snack as well!

Quick, yummy and healthy. Whats not to dig about this one?!?

Chocolate Hummus


  • 1 Can Chick Peas or Black or White Navy Beans drained and rinsed
  • 3 Tablespoons Maple Syrup
  • 2 Dates (soaked in water for 10-20 minutes and drained)
  • 1 Teaspoon Vanilla 
  • ⅓ Teaspoon Salt
  •  3 ½ Tablespoons Unsweetened Baking or Raw Cocoa Powder
  • 1-2 Tablespoon Water
  • Apples/Strawberries/Grapes
  • Graham Crackers 


  1. In a blender or in a food processor, combine all the ingredients except water.
  2. Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add more maple syrup if desired.
  3. Serve with cut Apple and Graham Crackers 


If you do not have a good blender or food processor and use chickpeas remove the outer shell first by rubbing your fingers over the beans. Can keep in the fridge covered for up to 3 days.

If you plan on eating it the same day feel free to add half an avocado for some extra nutrition.

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