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Chocolate Hummus

Summer time means less clothing, less hassles and definitely less time for the kitchen and more to have fun. We’ve solved all the above with a deliciously sweet dip- especially for a chocolate kiss that the summer table needs minus the bulge on your budget and waistline.


• 2 tbsp B-Well Canola Oil

• 400g can chickpeas, rinsed, drained

• ½ Ripe Avocado

• ½ tsp vanilla extract

• 2 medjool dates, pitted

• 4 tbsp maple syrup, or to taste

• 4 tbsp dark cocoa powder

• 1 pinch sea/pink salt

• 30ml warm water

How To Make:

1. In a food processor, Process the chickpeas, avocado, dates, maple syrup, cocoa powder and water in a food processor whilst slowly feeding in the B-Well oil. Process until smooth. (can add an extra 1 tbsp of warm water if needed)

2. Spoon the chickpea mixture into a bowl. Serve with pretzels, fresh fruit or crispy pita chips as a starter, dessert or after-swim snack