“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 experience was at a friend’s house.
She’d bought a container of Trader Joe’s chocolate hummus (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 (like Avocado Brownies), 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.
Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.
5 Star Review
“AMAZING! Subtly sweet, smooth, and delicious with strawberries and pretzels! I cannot wait to make another batch!”— Sarah —
About Chocolate Hummus
If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.
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 (like my favorite Edamame Hummus).
Another reason I love to bring this recipe to parties: chocolate hummus is healthy 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 sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.
How to Make Chocolate Hummus
Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.
Fool them next with this healthy Avocado Chocolate Mousse.
- Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
- Cocoa Powder. The main event for scrumptious chocolatey goodness!
- Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.
- Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
- 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 it.
- Vanilla. Vanilla + chocolate = dream team!
What do you dip in 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.
- Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it 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. ENJOY!
- 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.
Recommended Tools to Make This Recipe
- Food Processor. For perfectly smooth and creamy hummus.
- High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
- Measuring Spoons. Double-sided measuring spoons = less dishes to wash.
Be the cool kid at your next gathering who brings the chocolate hummus.
No one has to know it’s healthy chocolate ;)
Frequently Asked Questions
Yes! If the idea of chickpeas in a dessert-ish recipe weirds you out, I get it. Beans? In a sweet recipe? I, too, had my doubts until these Black Bean Brownies proved me wrong. Rest assured, the taste of the chickpeas in chocolate hummus is almost totally masked. They simply give the chocolate hummus body, creaminess, and they are healthy for you too.
If you had no idea it was hummus and took a bite, you might just think you dipped into a creamy homemade chocolate frosting. The other chocolate hummus ingredients have their own distinctive flavors, which successfully mask most of the chickpea flavor. It’s lightly chocolaty from the cocoa powder, nutty from the tahini (a sesame seed paste similar to peanut butter), and subtly sweet from the maple syrup. While you can taste the garbanzo beans, their flavor is super mild.
Yes! If you’re looking for a vegan or vegetarian protein-rich snack, this chocolate hummus is a great option. Chickpeas are an excellent source of plant-based protein that also contain fiber and B vitamins.
- 1/4 cup tahini
- 1/3 cup cocoa powder plus 1 tablespoon
- 2 tablespoons hot water plus additional as needed
- 6 tablespoons maple syrup plus additional to taste
- 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
- 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
- 2 teaspoons pure vanilla extract
- 1/2 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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