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How to make Ulu Hye's

Chocolate Dessert Hummus

Chocolate hummus… I avoided making this for so long because there was nothing about it that excited me. Well, after months if not years of my business partner, Heidi pestering me, I finally gave in and made some dessert chocolate hummus.

And let me tell you, It was love at first dip! This chocolate hummus ticks all of my naturopathic boxes:

– high in protein
– high in dietary fibre
– rich in calcium, iron, potassium and magnesium
– good source of B vitamins

This chocolate hummus is super easy. You can use tinned chickpeas if you don’t want to soak and cook your chickpeas.┬áIf you’re cooking from scratch, make sure to rinse well and soak overnight. If you have a sensitive tummy and tend to bloat with chickpeas, add a little bicarb soda in while cooking and rinse well once cooked.


  • 2 cups cooked chickpeas (or 1 can drained and rinsed)
  • 4 tbsp cacao
  • 2 tbsp peanut butter (or any nut butter)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted cooking chocolate
  • 1-2 tbsp plant based milk (depending on the consistency you desire)



Place all ingredients into your blender or food processor and blitz until you have a smooth, lump-free texture.

Serve with fresh strawberries, pretzels or biscuits.

Will keep in the fridge for up to 5 days!

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