I’ve run across the idea of Chocolate Hummus many times while looking for vegan desserts. However, it wasn’t until my Food Odyssey to the Minnesota State Fair earlier this year that I actually tried it. It was awesome! If you haven’t tried it, you’ve got to add it to your list. This Sugar Free Chocolate Hazelnut Hummus makes a great dipper for any party. You can either serve it with something sweet or do what I did and serve it with some BBQ Dusted Keto Flatbread.
In addition to being sugar free, this Chocolate Hazelnut Hummus is also dairy free and vegan. Despite all of those lovely qualities, it isn’t keto. Since I’m not a magician who can make chickpeas low carb, my compromise on this recipe was to make what substitutions I could. Maybe one day I’ll try to adapt Cauliflower Hummus to this recipe to see if I can make it low carb too. Hmmm…
This Sugar Free Chocolate Hazelnut Hummus is derived from: Chocolate Hazelnut Dessert Hummus from Sip + Spice and inspired by Baba’s Coco-Nuts Bowl at the Minnesota State Fair.
The BBQ Dusted Keto Flatbread uses this Low Carb Keto Flatbread from Wholesome Yum with some store bought BBQ dry rub. I just made the flatbreads half the size of what the recipe called for so that they would be more single serve appetizer-y.
What You Need to Make Sugar Free Chocolate Hazelnut Hummus
Equipment
- Measuring Cups
- Measuring Spoons
- High Speed Blender
- Fine Mesh Sieve (Or strainer)
- Silicone Jar Scraper
Ingredients
- Hazelnut Flour
- Chickpeas – You’ll need 1 (14-ounce) can, drained and rinsed.
- Unsweetened Cocoa Powder
- Keto Maple Syrup Substitute
- Allulose
- Vanilla Extract
- Kosher Salt
- Ice Water – Stick it in the fridge or freezer to get cold before you use it.
Getting Started with Making Sugar Free Chocolate Hazelnut Hummus
This Sugar Free Chocolate Hazelnut Hummus is really easy to make. However, this will work best if you have a high speed blender or food processor.
Blending the Chocolate Hazelnut Hummus
Before you start, stick ½ cup of water in the freezer or fridge. Then measure out your ingredients and set them next to your blending device of choice. First you need to pulse ½ cup of Hazelnut Flour a few times until you start to see it starting to clump a little bit. It’s not going to get all the way to buttery, but you’ll see some oils start to release.
Then we’ll add in a 14-ounce can of Chickpeas, that we’ve already drained and rinsed, and pulse it a few more times.
Next up, we’ll add in 3 tablespoons of Unsweetened Cocoa Powder, 3 tablespoons of Keto Maple Syrup Substitute, 3 tablespoons of Allulose, 2 teaspoons of Vanilla Extract, and ½ teaspoon of Kosher Salt. We’ll blend all of that on low as we slowly add in ½ cup of Ice Water.
Now we’ll continue blending until the texture is mostly smooth with only a little bit of grittiness showing.
Serving the Sugar Free Chocolate Hazelnut Hummus
You can serve this Chocolate Hummus immediately or store it in the refrigerator until you’re ready to serve it.
For serving, I really liked this with BBQ Dusted Keto Flatbread, but you could also go a sweet route instead with something like Keto Shortbread Cookies or just dust the Keto Flatbread with Powdered Erythritol instead of the BBQ dry rub.
Related Recipes
If you’re looking for something else chocolate-y, check out my Keto Chocolate Coffee Mousse.
Sugar Free Chocolate Hazelnut Hummus (Dairy Free, Vegan)
Ingredients
- ½ cup Hazelnut Flour
- 14 ounces Chickpeas 1 can, drained and rinsed
- 3 tablespoons Unsweetened Cocoa Powder
- 3 tablespoons Keto Maple Syrup Substitute
- 3 tablespoon Allulose
- 2 teaspoons Vanilla Extract
- ½ teaspoon Kosher Salt
- ½ cup Ice Water
Instructions
- In a high speed blender or food processor, pulse 1/2 cup Hazelnut Flour a few times until you start to see it starting to clump a little bit.1/2 cup Hazelnut Flour
- Then add in 14 ounces Chickpeas (Drained and Rinsed) and pulse a few more times.14 ounces Chickpeas
- Add in 3 tablespoons Unsweetened Cocoa Powder, 3 tablespoons Keto Maple Syrup Substitute, 3 tablespoon Allulose, 2 teaspoons Vanilla Extract, and 1/2 teaspoon Kosher Salt. Blend on low and slowly add 1/2 cup Ice Water.3 tablespoons Unsweetened Cocoa Powder, 3 tablespoons Keto Maple Syrup Substitute, 3 tablespoon Allulose, 2 teaspoons Vanilla Extract, 1/2 teaspoon Kosher Salt, 1/2 cup Ice Water
- Continue blending until the texture is mostly smooth with only a little bit of grittiness showing.
- Serve immediately or store in the refrigerator until ready to serve. (See Recipe Notes for Serving Suggestions.)
Equipment
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sieve Or strainer
Notes
- Serving Suggestions
- Serve with dippers such as BBQ Dusted Keto Flatbread or something sweet like a Keto Shortbread Cookie
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