Chocolate and Sea Salt Hummus

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Makes 6 servings

15 oz canned chickpeas, drained (reserve the liquid) and rinsed

1/4 cup unsweetened cocoa or carob powder

3 Tbsp agave or maple syrup

3 Tbsp tahini paste (optional)

1 1/2 tsp vanilla or rum extract

6 scoops Regular Girl powder

3-4 Tbsp water (reserved from chickpea can)

Pinch of sea salt

Enjoy this delicious dish from Chef Gerard Viverito as a snack or dessert with sliced apple, strawberries, pretzels, and even pita chips.


1. In the bowl of a food processor, add all of the ingredients and a small pinch of salt, process until smooth.

2. If necessary and 3-4 tablespoons water to adjust the consistency. This will depend on how dry the beans became after draining can.

3. Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.