Dark Chocolate Hummus

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. 

Most of the dip recipes on my site lean a bit more savory -- like my healthy buffalo chicken dip and this cottage cheese dip -- so I figured it was time to add a dessert dip to the line up. 

Recipe features

• 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! 

Ingredients

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. 

Instructions

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
• Bananas
• Strawberries
• Cinnamon pita chips
• Pretzels
• Toast 

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. 

Storage

Refrigerator: Store hummus in an airtight container in the fridge for up to 4 days.

More snack recipes

• Chocolate Chickpeas
• Chocolate Banana Bites
• Sweet Potato Hummus

If you made this recipe, be sure to leave a comment and star rating below. Thanks!