Cocoa & Hazelnut Hummus


The new nutella- perfect on toast or with dips. This au-natural gorgeously rich spread tastes as good as it looks.


Cocoa & Hazelnut Hummus

Zoe Alakija | 21 August 2019

  • total time: 10 minutes

Servings: Makes 2 cups, the recommended serving size is 2 tablespoons (48g)


  • 1 cup raw hazelnuts
  • 1 can chickpeas
  • 4 tablespoons organic cocoa powder
  • 2 1/2 tablespoons maple syrup
  • 1/2 tablespoon coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pink himalayan salt
  • 1/2 cup cold hazlenut milk
  • 1 tablespoon chopped hazelnuts
  • 1 tablespoon cocao nibs


  1. Preheat oven to 180.
  2. Lay out hazelnuts on an oven tray and roast for 1-15 minutes. > 1. Remove as much of the hazelnut skins as possible.
  3. Place the hazelnuts in a highly powered blender, a nutribullet works well, until a creamy hazelnut butter forms. Keep blending and scraping down the hazelnut into the bottom of the blender to get it very smooth.
  4. Once smooth, add the chickpeas, cocoa powder, maple syrup, coconut sugar, vanilla extract, pink himalayan salt, and the cold hazelnut milk.
  5. Scoop into a bowl and garnish with cocao nibs and chopped hazelnuts


  • Calories: 44