Chocolate 2.0: Chocolate Hummus

​If you’re already a fan of chocolate-nut flavored spreads, consider making this healthier version that allows you to control the amount of sugar and salt. As always, I’ve tinkered with this recipe since I encountered it in a magazine, many years ago. Although I have reduced the amount of sugar from the original, this recipe readily accommodates more, if you simply must have sweeter results. 

Not planning to eat your hummus within about four days? It will freeze and thaw beautifully, for your next chocolate fix.

Chocolate Hummus
Makes 24 servings
 
1 (15-ounce) can chickpeas, drained and rinsed (I recommend using the low salt variety)
1/2 cup cocoa powder
1/3 cup sugar, with more, to taste)
3 ounces peanut butter
3 tablespoons olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt, with more, to taste
1 teaspoon instant coffee powder (optional)

5 to 8 tablespoons water (I used 6 tablespoons for this batch)

​1. Put chickpeas, peanut butter, olive oil, cocoa powder, sugar, vanilla, coffee powder and salt in a food processor fitted with a metal blade. Pulse, scraping down the sides; continue mixing until well blended. While the processor is running slowly add water by the tablespoon and check frequently until you reach the desired texture.
 
2. Refrigerate and use within 4-5 days and/or freeze until ready to defrost. Use as a dip/spread for toast, fruit, or graham crackers.