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a photo of Smoky Chocolate Chilli Hummus Bowl

Smoky Chocolate Chilli Hummus Bowl

This vibrant, hearty dish is a delicious and nourishing way to boost your fibre, plant diversity, and plant-based protein intake. The rich, smoky chilli is enhanced with dark chocolate and black coffee for depth and served over a creamy hummus base. It might sound unusual, but it’s incredibly moreish and perfect for sharing.

Takes 20 minutes

Serves 4

Ingredients
 

For the chocolate chilli:

  • 1 medium onion
  • 3 garlic cloves
  • 1 tbsp cumin seeds
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 2 × 400g tins chopped tomatoes 800g total
  • 50 g dark chocolate 70% cocoa solids
  • 100 ml black coffee
  • 1 tsp salt
  • Juice of 1 lime
  • 1 medium carrot
  • 1 red pepper
  • 2 × 400g tins kidney beans drained and rinsed (500g drained weight)
  • 1 tbsp olive oil or other neutral oil

For the pickled red onions:

  • 1 red onion
  • 50 ml vinegar apple cider or white wine vinegar
  • 50 ml water
  • Pinch of sea salt

To serve:

  • 130 g The Happy Pear Hummus
  • 20 g fresh coriander chopped
  • 3 tbsp yoghurt of choice plant-based or dairy
  • Rice flatbread, or grain of choice

Instructions
 

  • Prepare the vegetables: Peel and finely dice the onion and garlic. Finely dice the carrot and thinly slice the red pepper. Drain and rinse the kidney beans. Roughly chop the dark chocolate.
  • Make the pickled onions: Peel and finely slice the red onion. Add to a small glass or bowl with the vinegar, water, and a pinch of salt. Stir well and set aside to pickle while you cook the chilli.
  • Cook the base: Heat the oil in a large frying pan over a high heat. Add the diced onion and cumin seeds and fry for 3–4 minutes until starting to colour.
  • Add the vegetables and spices: Stir in the garlic, carrot, and red pepper. Add the ground cumin, coriander, cinnamon, smoked paprika, and black pepper. Cook for 2 minutes, then add a few tablespoons of water to deglaze the pan and help soften the carrot.
  • Build the chilli: Add the chopped tomatoes, black coffee, dark chocolate, and salt. Stir until the chocolate melts into the sauce. Add the kidney beans and simmer for 5–7 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
  • Finish the flavour: Squeeze in the lime juice and taste, adjusting seasoning with extra salt, pepper, or lime juice as needed.
  • Assemble the bowls: Spread 2–3 tablespoons of hummus across the base of each serving bowl. Spoon the hot chocolate chilli over the hummus. Top with the pickled red onions, chopped coriander, and a dollop of yoghurt.
  • Serve: Serve straight away with rice, flatbread, or your favourite grain.
  • Tips & Variations
  • Add more heat: Include a pinch of cayenne or a fresh chilli with the spices.
  • Bulk it up: Stir in cooked lentils or quinoa for extra texture and protein.
  • Make ahead: The chilli keeps well in the fridge for up to 3 days and tastes even better the next day.
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