Instant Pot Chocolate Peanut Butter Hummus–make a chocolate dip that’s a little healthier using chickpeas! This is great as a dip for fruit and pretzels. Dried chickpeas can be cooked very quickly in the Instant Pot.
Instant Pot Chocolate Peanut Butter Hummus
A while back my daughter and I were at the grocery store. There was a sample table with lots of different kinds of hummus. We tried a chocolate hummus and thought it was unique and delicious. I decided to recreate the recipe at home.
Sometimes it can be tricky to find dried chickpeas. Look near the dried beans. If you have a Winco, I buy mine in the bulk section there.
Dried chickpeas take about 45 minutes under pressure to get soft. If you want you can soak the chickpeas the night before and then they’ll only need 25 minutes. This will also help with digestion.
I decided to put a peanut butter twist on this hummus instead of using tahini. You can also use almond butter! Yum!
More recipes you’ll love…
Instant Pot Hummus (without tahini)
Instant Pot Salted Caramel Hot Chocolate
Instant Pot Rice Krispy Treats
Instant Pot Chocolate Bundt Cake
What Pressure Cooker Did You Use?
To make Instant Pot Chocolate Peanut Butter Hummus I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chocolate Peanut Butter Hummus
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 10 servings
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Pin RecipeDescription
Make a chocolate dip that’s a little healthier using chickpeas! This is great as a dip for fruit and pretzels. Dried chickpeas can be cooked very quickly in the Instant Pot.
Ingredients
- ¾ cup dried chickpeas (soaked or not)
- 2 ½ cups water
- ¼ cup peanut butter
- 6 Tbsp maple syrup
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Instructions
- Add the chickpeas and the water into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes on high pressure or 25 minutes for soaked chickpeas. (You can also cook the chickpeas in your slow cooker for 8-10 hours on low or 4-5 hours on high.)
- Once the time is up move the valve to venting and remove the lid. Drain the liquid off of the chickpeas using a colander but reserve the liquid for later. Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla and kosher salt to a blender or food processor. Add in about ½ cup of the reserved liquid. Blend until smooth and creamy. Add in more liquid if needed to get to your desired consistency.
- Serve the dip with apple slices, bananas, pretzels or graham crackers.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Dessert
- Method: Instant Pot
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I’m hoping to try this as a peanut free (thus school friendly) snack. Thoughts on swapping the nut butter – using tahini instead? And how much extra maple syrup to add to compensate for pb’s sweetness?
Hmmm…
Thanks Karen!
I bet you could totally do that. Then just add more maple syrup to taste.
Will do. Just have to try to curb my “cook’s, privilege” taste testing so I don’t devour the whole batch before any makes it into the lad’s lunch kit! 😋
If I used the canned chickpeas – would I then do the 25 minutes? Our grocery store did not have the dried chickpeas.
Marlene, you don’t even have to cook the canned beans. Just add them straight to the blender.
Would this recipe work with canned chickpeas?
yes! just drain off the liquid and rinse them very well. I would just add in water to loosen up the consistency instead of the drained liquid.
Would this recipe not work with canned chickpeas? Got a case I need to finish off.