Chocolate hommus

Wait. Don’t go! I promise the pregnant lady hasn’t totally lost her mind. Chocolate and hommus can go together. Think about it. Have you heard of or had black bean brownies before? See lentils and chocolate – they work. Stay with me on this one. It was out of my comfort zone too.

I thought I needed a bit of a kitchen challenge for this month’s Secret Recipe Club when I was assigned to Sid’s Sea Palm Cooking. Sid shares my love of cooking, entertaining and experimenting in the kitchen. She also hosts a monthly tapas night where everyone has to make and bring an appetizer. Isn’t that a brilliant idea?

As you can imagine she has loads of recipes to choose from. I was totally torn between no-knead rye bread and chocolate hommus. I’ve never made rye bread but the voice in my head saying that chocolate hommus sounds revolting had to be silenced.

Chocolate hommus via

I didn’t have a can of chickpeas on hand so I soaked my own and then cooked them. For those who want to take that option – about half a cup of dried chickpeas worked out the same as a tin.

You will need to soak them overnight then drain and rinse, cover with water in a saucepan, bring to the boil, then simmer, covered for about 30 minutes.


Then it’s as simple as throwing everything in a food processor and letting it work its magic smooshing powers. I did it in the Thermomix which I found a bit annoying because it flicked everything up the sides and I had to scrape it down so many times (anyone have a solution for this?). That’s why I left mine a bit chunky – pure laziness. Feel free to process yours until it’s silky and smooth.

Another thing that will make it super smooth is peeling the chickpeas. I however don’t have the patience for peeling chickpeas so I skipped this step too.

Chocolate hommus via

Ok so you’ve made your chocolate hommus but how do you eat it? Here are a few ideas:

  • dip fruit in it like I did
  • roll in little balls and then roll in crushed nuts
  • use as icing on a cake or cupcakes
  • use to sandwich two biscuits together
  • spread on toast (or French toast – even better)

It’s actually pretty good for you so the first two options make a nice, healthy, delicious, chocolatey snack.

What about you? How would you eat chocolate hommus? Would you try it?

Looking for more chocolate recipes? Check out my best chocolate mud cake recipe.

Chocolate hommus via

Chocolate hommus

Chocolate hommus

Yield: 2 cups
Prep Time: 15 minutes
Total Time: 15 minutes


  • 1 400g (14oz) can chickpeas, drained and rinsed
  • 4 tbsp raw cacao
  • ¼ cup honey
  • 3 tbsp coconut oil
  • 2 tbsp water
  • ½ teaspoon vanilla extract
  • Pinch salt


  1. Place all the ingredients in the bowl of a food processor and process until smooth. You will need to scrape the sides down several times to make sure everything is mixed in.
  2. Add a little extra water if you need to thin it.
  3. Store in an air-tight container in the fridge.



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