“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.
My first chocolate hummus review was at a friend’s house. She’d bought a container from Trader Joe’s (apparently it has a bit of a cult following), and I took a tiny bite out of pure curiosity.
My verdict was a progressive one. First it tasted different, but not in a bad way. Then it was quite enjoyable. Then I started piling it onto my plate with what would probably be regarded as bad manners, but this was a chocolate hummus moment, and I was in it. Had I been at home, I would have just started eating it out of the container.
Chocolate hummus is made of cocoa powder, tahini (a sesame seed paste that tastes creamy, rich, and nutty), some kind of sweetener (I used maple syrup), and garbanzo beans.
If the idea of chickpeas in a dessert-ish recipe weirds you out, I get it. Beans? In a sweet recipe? Answer: YES. If you are suspicious, please check out the reviews on this giant healthy peanut butter cookie skillet. It contains chickpeas also, but their taste is completely hidden. I don’t have a black bean brownie recipe yet (anyone interested?), but the idea is similar.
The chickpeas give the chocolate hummus body, creaminess, and they are healthy for you too.
So, What DOES Chocolate Hummus Taste Like?
Chocolate hummus tastes lightly chocolaty from the cocoa powder, nutty from the tahini, and it walks the line between savory and sweet. Unlike a true dessert recipe made with chickpeas (like the above peanut butter chickpea cookies), you can taste the garbanzo beans, but their flavor is mild too.
I know it might sound a bit odd, but chocolate hummus truly is fun to try. You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies. I especially love to bring it to parties, because it’s unique and unexpected.
Chocolate Hummus – A Healthy Recipe That Still Tastes Indulgent
Another reason I love to bring this recipe to parties: chocolate hummus is good for you overall, especially when compared to other typical party dishes.
- Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
- Tahini offers tons of vitamins, minerals, and antioxidants.
- Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
- What you serve chocolate hummus with makes it healthy too, especially if you add fruit.
This recipe is a nice way to add some freshness to any spread without feeling like you’re eating diet food (or inflicting it your friends). It’s also naturally vegan and gluten free, so if you are bringing it to a party where the guests have a range of dietary needs, it’s an easy choice. If anyone in the party does need the hummus to be gluten free, be sure to choose gluten free dippers.
Looking for another delicious dip to bring to a party? Check out this Edamame Hummus.
How to Make Chocolate Hummus
- Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple different places. Most often, you will find it near the nut butters or in the international/ethnic aisle.
- If you’re having trouble stirring your tahini (it has a way of separating), scoop out a spoonful or two into a microwave-safe bowl. Microwave it in 10-second intervals, stirring between each time until it becomes easily spreadable. Try storing your jar of tahini upside down to keep the oils at the top, so stirring is easier.
- Cocoa Powder. The main event for scrumptious chocolatey goodness!
- Maple Syrup. For sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can also use honey.
- Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus.
- Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend.
- Vanilla. Vanilla + chocolate = dream team!
- Dippers. See suggestions for what to dip with chocolate hummus below (I have many tasty ideas for you).
- Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree until smooth. Pour in the maple syrup and puree again.
- Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
- Serve the hummus in a bowl with dippers of choice. DIG IN!
What to Serve with Chocolate Hummus
You can serve this chocolate hummus with so many things (or enjoy it right off the spoon!), but here are a few of my favorite ideas:
- Chips. The ultimate salty/sweet mixture. Pretzels, pita chips, or plain potato chips would be delicious. Be sure the chips are sturdy (like pretzels) so they don’t break in the dip.
- Fruit. Delicious with chocolate, and it makes a beautiful presentation. Strawberries, sliced green apple, dried apricots, banana chips, and grapes are all great options.
- Cookies/Crackers. Make it a decadent dessert with shortbread cookies or graham crackers.
- Rice Cakes. Spread the chocolate hummus generously over the top, and enjoy the crunch.
- Toast. Try spreading this hummus generously over toasted bread, then piling sliced fresh bananas or strawberries on top.
- To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
- To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.
More Easy, Healthy Dessert Recipes with Chocolate
Recommended Tools to Make This Recipe
- Food Processor. For perfectly smooth and creamy hummus. You could also try using a high-powered blender instead.
- Measuring Spoons. Double-sided measuring spoons = less dishes to wash.
Speaking of spreading LOVE…THANK YOU from the bottom of my heart for your incredible response to my cookbook cover reveal and preorder launch!!! Because of your support, over the last two days The Well Plated Cookbook shot to #1 on the Amazon Movers and Shakers List, and was the Amazon #1 new release for new cookbooks, #1 best seller in budget cooking, AND #20 in new release for ALL books. OMG!!!! MY HEART IS FULL.
As I shared, preorders are critical to a book’s success. They decide everything from how many copies Amazon, Barnes and Noble, and other retailers order, to whether brick and mortar stores decide to carry the book at all, to if I do a book tour. Everything!
If you preordered a book THANK YOU, THANK YOU, THANK YOU!!!! I know you are going to adore the recipes! And if you haven’t preordered yet, I hope you’ll consider it. You can find it on Amazon, Barnes and Noble, and more ♥
HAPPY VALENTINE’S DAY! Wishing you so much love today, and feeling so grateful for you. Do something to treat yourself, you deserve it (chocolate hummus perhaps?).
- ¼ cup tahini
- ⅓ cup cocoa powder plus 1 tablespoon
- 2 tablespoons hot water plus additional as needed
- 6 tablespoons maple syrup plus additional to taste
- 1 15-ounce can low sodium chickpeas rinsed and drained, or 1 ½ cups cooked garbanzo beans
- ½ teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes
- To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
- Pour in the maple syrup. Puree again, then scrape down the bowl.
- Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
- Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
- TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
- TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.
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