Choc-Coconut Hummus Dip


  • 1 can of chickpeas, drained*
  • 1/2 of remaining aquafavor (chickpea liquid) - optional
  • 4 x fresh medjool dates
  • 1/2 cup coconut milk
  • 1 Tbsp coconut oil
  • 1 Tbs maple syrup
  • 1 tsp vanilla extract
  • 60g (2 scoops) of protein powder ^
  • 4 Tbs cocoa powder
  • 1/2 tsp salt
  • 1 heaped Tbsp of nut butter ^


  • Add all ingredients into a food processor, or thermomix.
  • Blend until mixtures comes together and forms a creamy consistency (similar to hummus). Place into a medium size bowl and set aside.
  • Optional step: Beat remaining liquid in a bowl until firm peaks form. Then, carefully fold through the hummus mixture. (This will create a light texture similar to mousse)
  • Serve out in a small bowl and top with frozen raspberries, desiccated coconut, cacao nibs or choc chips. Yum!

*When draining the chickpeas, keep the remaining liquid and set aside (used in optional step).
^ Recipe used vanilla protein powder and peanut butter.

Adaptations (Vegan, dairy free, lactose free, gluten free) 
Choose an alternative protein powder (e.g pea protein for vegan adaptation).
For gluten free adaptation, check labels for ingredients derived from wheat (e.g glutamine).