Chocolate Hummus

Don't knock it 'til you try it! Chocolate Hummus is a sweet spin on a classic dip and just might be your new favorite way to get your chocolate fix. Like an edible brownie batter in texture and flavor, it is fabulous with fruit, crackers and even spread on toast.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

If you don't think chickpeas and dessert belong in the same sentence, this chocolate hummus recipe is here to change your mind. (This vanilla bean hummus might also convince you!).

Sometimes things don't sound like they should go together- take apples and cheese, for example- yet they are actually incredible.

And that is most definitely the case with chocolate hummus.

By swapping out the savory ingredients like lemon and garlic and swapping in sweet like maple syrup and cocoa powder, the chickpeas transform into something unexpectedly rich and scrumptious.

I won't blame you if you decide to just eat it by the spoonful (it tastes like brownie dough!).

The Ingredients

• Chickpeas (AKA Garbanzo Beans) - Use one can or you can use homemade cooked and cooled dry chickpeas- you need about 1 and ½ cups.
• Cocoa Powder
• Maple Syrup- You can add more or less depending on your preferred sweetness. Another sweetener such as honey, agave syrup or dates will also work. Here are more options for maple syrup substitutes.
• Almond Butter- Another nut butter, sunflower seed butter, tahini or even Greek yogurt can be used instead. If using Greek yogurt, don't add any water. See this post on almond butter substitutes for more details and ideas.
• Water- Add more or less depending on how thick you want the hummus to be.
• Vanilla
• Fine Sea Salt

The Method

1. Prepare garbanzo beans. Drain the aquafaba and then rinse the beans and set aside.

2. Whip the chocolate mixture. Add everything except the chickpeas, starting with 2 tablespoons of water, to the bowl of a food processor. Blend on high for one minute until combined and creamy.

3. Puree the chickpeas. Just like in this hummus without garlic recipe, we will add the chickpeas last and process for a minute.

Then, remove the lid and scrape down the edges.

Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add an additional 1 tablespoon of water after each step until it is how you like it.

4. Enjoy!

Leftovers and Storage

To Store: Store leftover chocolate hummus in an airtight container in the refrigerator for up to 4-5 days.

To Freeze: Leftover dark chocolate hummus can also be frozen for up to 3 months. Thaw in the refrigerator and enjoy.

Make it Your Own

• Mint Chocolate Hummus- For a minty twist, use 1 teaspoon of pure mint extract in place of the vanilla.
• Black Bean Chocolate Hummus- If you prefer, you can swap out the chickpeas for a can of black beans (or 1 and a ½ cups of these homemade slow cooker black beans- leave out the seasonings when you cook them).
• Chocolate Peanut Butter Hummus- Use smooth peanut butter (I use natural style) in place of the almond butter (if you love the chocolate and PB combo, check out these PB chocolate protein bars, too)
• "Nutella"-Inspired Hummus- If you're a fan of chocolate hazelnut, try using hazelnut butter in place of the almond butter.

Serving Ideas

There are so many tasty ways to eat your Chocolate Hummus!

• Use it as a dip for fresh fruit such as apples, bananas, strawberries, grapes, pears or pineapple. Or with pretzels, graham crackers or pitas.
• Spread it on toast or make a sandwich with sliced strawberries or jam.
• Use it as a healthier chocolate frosting on Chocolate Zucchini Muffins or Brownies.
• Eat it straight off a spoon...
• Or check out this list of ways to eat dessert hummus!

Tips and Notes

• Add the Chickpeas Last- Early in my experience of making homemade hummus, I came across a recipe that recommended pureeing all of the ingredients except the chickpeas until creamy and then adding the chickpeas. I found it made the hummus turn out creamier and smoother and so I highly recommend following that order of addition for this recipe.
• No Food Processor? You can try making this recipe in a high speed blender. I would start with ¼ cup of water rather than 2 tablespoons to help the blender out.
• Make it Extra Smooth- While I find that the hummus turns out plenty smooth for my liking with the recipe as written, there are some things you can do to make it even smoother:
  • Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
  • Then drain the chickpeas and rinse with warm water to remove most of the skins.

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And if you liked this recipe...

...you might also like:

• Applesauce
• Chunky Chocolate Granola
• Edible Brownie Batter
• Cookie Dough Hummus (3 Ways!)
• Pumpkin Pie Hummus

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