If you are an avid hummus lover like myself, this sweet, chocolatey dessert hummus is an absolute must!!   With the amazing combination of chickpeas, tahini, dates, coconut water, and cacao, this surprisingly delicious recipe becomes a nutrient-rich treat filled with protein, fiber, vitamins, minerals, antioxidants, and electrolytes.  This nourishing recipe is the perfect healthy snack or dessert to calm your appetite, curb your sweet tooth, and fuel you through your day.

Similar to a more savory hummus recipe, this recipe is super quick and easy.  It can be made with accessible ingredients in only 15 minutes.  The real trick with making this recipe work is getting the texture smooth and creamy rather than chunky or gritty.  I have used my Cuisinart food processor and my Blend Tec high-speed blender and they both worked well.  My (very strong) blender got it smoother quicker (about 1½ to 2 minutes) but I had to add more coconut water to keep it from getting too thick.  My food processor was easier to use overall but it took 4 to 5 minutes to get a smoother texture and never became quite as smooth as my blender-version.  

Chickpeas are said to be best for Kapha dosha and provoking to Vata (in excess), however, they can generally be eaten by all dosha types in moderation, especially when combined with some digestive spices such as the aromatic ones in this recipe.  With a nice blend of warming and cooling ingredients, this recipe offers a nice balancing effect for all body types.  It is strengthening and nourishing for Vata and Pitta types and will help to energize Kapha and control their sometimes excessive appetite and sweet tooth. 

I am a huge advocate of eating homemade meals and snacks made from whole foods, but it is equally as important to enjoy what you eat.  This recipe is another great example that healthy foods do not have to be dull, tasteless, or boring.  And since an Ayurvedic diet is all about getting the 6 tastes, it is important to ensure you get plenty of (healthy) sweet foods each day!

Healthy Homemade Chocolate Hummus

Click here for a printable copy of this recipe.

• Doshic Effect:  Vata ↓↑*, Pitta ↓, Kapha ↓ 
• Makes: about 2½ cups (double recipe as needed!)
• Prep Time: 10 to 15 minutes

*Balanced Vata types can enjoy this recipe in moderation if it does not cause gas or bloating.

Materials

• High-speed blender or food processor (both work great, but in my experience, my Blend Tec created a slightly smoother texture but my food processor was easier to use)
• Measuring spoons and cups
• Pressure cooker, crockpot, or medium saucepan (if cooking the chickpeas from scratch)

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Ingredients

• 1½ cups cooked chickpeas (¾ cup uncooked beans) or 15 oz can chickpeas
• 3 medjool dates – pitted and chopped (use 1 to 2 dates for Kapha)
• ¾ to 1 cup raw coconut water (add more as needed, especially when using a blender)
• 1 to 2 tablespoons honey (use maple syrup for Pitta)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon Ayurvedic Breakfast Spices*
• ⅛ teaspoon pink Himalayan salt
• 2 to 4 tablespoons raw tahini
• 3 tablespoons raw cacao powder 

*If needed, substitute with ¼ teaspoon of ginger, cardamom, and turmeric powder.

Full Disclosure: All Amazon links are affiliate-based but recommended with honesty and care.  By ordering directly through these links you can help support Svastha Ayurveda!

Directions 

Click here for a printable copy of this recipe.

NOTE: If you are cooking the chickpeas from scratch, cook them the day before or earlier in the day if possible.  This way they will be cooled when making this recipe. A pressure cooker generally takes 25 to 30 minutes and a crockpot takes about 8 hours (or leave on overnight).  No matter your cooking method, strain and cool the chickpeas (to at least room temperature) before making this recipe.

1. Soak the chopped and pitted dates in the coconut water for at least 15 to 30 minutes.  You will be adding the coconut water to the recipe, so measure it out and do not discard it!

2. Add the coconut water with soaked dates, chickpeas, honey, vanilla, cinnamon, Breakfast Spices, salt, tahini, and cacao to a blender or food processor.

3. Blend or process on high for 2 to 5 minutes or until a thick, smooth, creamy consistency has been reached.  Add more coconut water in small amounts as needed.

4. Taste the batch and add more cacao powder, spices, tahini, coconut water, or honey as you desire.

5. Serve in small bowls as a decadent snack, mid-day pick-me-up, or healthy dessert to satisfy your sweet tooth and chocolate cravings.  It is best for Kapha and Pitta types but can be enjoyed by Vata in moderation. 

6. Store extra in an airtight glass container in the refrigerator for up to 5 days. 

Try our Ayurvedic Breakfast Spices!

Discover more healing recipes with my 30-Minute Ayurvedic Cookbook!