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Enjoy hummus in dessert form with this Dark Chocolate Hummus recipe! Made with chickpeas, tahini, maple syrup, and cocoa powder, this hummus can be enjoyed for a snack or dessert with graham crackers or apple slices.
Who doesn't want to eat a spoonful of chocolate hummus?
If you haven't tried dark chocolate hummus, you may be a bit skeptical at first. However, rest assured, it kind of tastes like hummus, but mostly has a chocolate flavor that tastes absolutely delicious.
- A delicious dip that you'll want to eat by the spoonful!
- A dessert hummus that's both vegan and gluten free
- Kind of tastes like you're eating brownie batter, only healthier!
Chickpeas - Also known as garbanzo beans. If you want the hummus to be really creamy and smooth, remove the skins of the chickpeas. Yes, it takes a little extra time, but in my opinion, it's 100% worth it (and this is coming from someone who loves shortcuts in the kitchen).
Tahini - A must-have for all hummus recipes (except my butter hummus)
Almond butter - Or, substitute cashew butter or even peanut butter.
Milk - Any kind of milk works; I used oat milk.
Maple syrup - This is my sweetener of choice because it pairs well with chocolate, but you could probably substitute coconut sugar or even honey if you prefer.
Vanilla extract - No substitutions.
Chocolate - A combination of cocoa powder and chopped dark chocolate (or dark chocolate chips) is what gets this hummus to be rich and dessert-like.
Step 1: Peel the chickpeas. Start by draining and rinsing the canned chickpeas, then remove the peels, which should take about 10-15 minutes, but results in a creamier consistency.
Step 2: Melt chocolate. Add the dark chocolate, tahini, almond butter, milk, and maple syrup to a small saucepan. Heat over medium-low and stir until the chocolate is melted and everything is combined; set aside.
Step 3: Combine ingredients. Add the chickpeas, cocoa powder, vanilla, and salt to a food processor and pulse. With the motor running, pour the melted chocolate mixture in through the top and continue pulsing until everything is combined and the hummus is smooth. NOTE: you may need to stop and scrape down the sides.
Step 4: Serve. Scoop hummus out and into a bowl, then serve with graham crackers or fruit. Enjoy!
Tips and FAQs
- Peeling the chickpeas, aka removing the skins, will result in a creamy texture; however, if you're in a hurry, you don't have to peel them.
- When melting the chocolate, be sure to keep an eye on it and stir frequently so the chocolate doesn't burn or scorch.
- If the hummus is coming together, add a couple tablespoons of ice water to the food processor and that should help.
- Enjoy this hummus for breakfast by spreading it over toast, waffles, pancakes, crepes, or on your morning bagel.
What should I serve this with?
Serve chocolate hummus with:
- Graham crackers
- Sliced apples
- Cinnamon pita chips
Can hummus be made in a blender instead?
Yep! If you don't have a food processor, use a small blender (like a Nutribullet) instead. Just know that you'll have to stop and scrape down the sides a few extra times.
Refrigerator: Store hummus in an airtight container in the fridge for up to 4 days.
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If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Dark Chocolate Hummus
- If you haven't already, drain and rinse the chickpeas, then remove the skins; set aside.
- Add dark chocolate, tahini, almond butter, maple syrup, and milk to a small saucepan. Heat over medium-low heat, whisking occasionally until the chocolate is melted and the mixture is smooth; remove from heat.
- Add the chickpeas, cocoa powder, vanilla, and salt to a food processor and pulse. With the motor running, carefully pour the melted chocolate mixture through the top and continue mixing until the hummus is smooth. NOTE: you may need to stop to scrape down the sides. If the mixture seems too thick, add 1 tablespoon of ice water or milk.
- Serve hummus immediately, or place in the refrigerator and serve it cold. Enjoy!