Chocolate Hummus with pretzels

This dip is such a sweet and healthy treat. It’s so filling and full of iron. It takes 5 minutes to make. It keeps well in the fridge for 4 days but I doubt that it’ll last that long. I had it with mini pretzels and it was delicious.

Here is the recipe:


  • 1 tin of chickpeas rinsed and drained
  • 1/2 cup of raw cacao powder
  • 1/2 cup of maple syrup
  • 7 medjool dates (pitted) or more maple syrup
  • 1 cup of cashews soaked overnight (or 1/2 cup of almond butter)
  • 1 tablespoon of tahini (optional)
  • Chocolate chips (optional)

To serve

  • Chocolate chips
  • Pretzels


Combine all the ingredients in a food processor except for chocolate chips (if using). Once it forms a smooth paste add the chocolate chips and combine by pulsing the food processor a few times.

Serve with pretzels and more chocolate chips on top.