“Spread the love” becomes literal (and deliciously treatable!). Chocolate Hummus. Sound strange? stay here with me It’s thick and creamy, slightly sweet, and suitable for dipping with fruit, pretzels, graham crackers, or my favorite way of eating: in a bowl with a spoon.
My first chocolate hummus experience was at a friend’s.
She’d bought a can of Trader Joe’s Chocolate Hummus (apparently it’s got a bit of a cult following), and I took a small bite out of sheer curiosity.
My verdict was progressive.
- First, it tasted different (like avocado brownies), but not in a bad way.
- Then it was quite pleasant.
- Then I started piling it onto my plate, which would probably be considered bad manners.
Basically, I was hooked from that moment and knew I had to create a homemade chocolate hummus recipe asap.
5 star rating
“AWESOME! Subtly sweet, smooth and delicious with strawberries and pretzels! Can’t wait to make another batch!”
About Chocolate Hummus
If you’re new to the chocolate hummus game, you might be wondering when and how to serve chocolate hummus.
You can serve it as an appetizer with fruit and pretzels, or as dessert with graham crackers or shortbread cookies.
I especially love bringing it to parties because it’s unique and unexpected (like my favorite edamame hummus).
Another reason I love bringing this recipe to parties: Chocolate hummus is overall healthy, especially when compared to other typical party foods.
- Chickpeas are high in fiber and protein and contain several vitamins and minerals.
- Tahini offers tons of vitamins, minerals, and antioxidants.
- Maple syrup naturally sweetens the hummus and is also packed with antioxidants.
- What you serve with chocolate hummus also makes it healthy, especially if you add fruit.
This recipe is a great 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
Unnoticed by those at your table, this creamy and healthy Chocolate Hummus Recipe is not only packed with chocolate flavor, it’s LOADED with protein, fiber and the natural sweetness of maple syrup.
Next, fool them with this healthy avocado chocolate mousse.
- Chickpeas. The key to creamy texture and fullness. Choose low-sodium canned chickpeas or cooked chickpeas for this hummus. For another chickpea dessert, try these chickpea blondies.
- cocoa powder. The main event for delicious chocolatey goodness!
- tahini. Deliciously flavorful and creamy. Depending on which grocery store you visit, tahini can be found in different places. You can usually 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 taste. 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’re 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 straight off the spoon!), but here are a few of my favorite ideas:
- crisps. The ultimate salty-sweet mix. Pretzels, pita chips, or plain potato chips would be delicious. Make 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 great options.
- Cookies/crackers. Make it a decadent dessert with shortbread cookies or graham crackers.
- rice cake. Spread the chocolate hummus generously on top and enjoy the crunch.
- toast. Try spreading this hummus generously on toasted bread, then stacking sliced fresh bananas or strawberries on top.
- Place the tahini and cocoa powder in the bowl of a food processor. Drizzle hot water over the cocoa, then blend until smooth. Pour in the maple syrup and puree again.
- Add the remaining ingredients and blend again. If necessary, adjust the sweetness and consistency to suit your taste.
- Serve hummus in a bowl with dippers of your choice. ENJOY!
- To store. Store leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
- Freeze. Store Chocolate Hummus in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving, stirring well.
Recommended tools to make this recipe
At your next gathering, be the cool boy who brings the chocolate hummus.
Nobody needs to know it’s healthy chocolate 😉
frequently asked Questions
Yes! If the idea of chickpeas in a dessert recipe drives you nuts, I get it. beans? In a sweet recipe? I had my doubts, too, until these Black Bean Brownies proved me wrong. Rest assured, the flavor of the chickpeas in Chocolate Hummus is almost completely masked. They add body and creaminess to chocolate hummus, and they’re healthy for you too.
If you had no idea it was hummus and took a bite, you might think you’ve dipped in a creamy homemade chocolate frosting. The other chocolate hummus ingredients have their own distinctive flavor that successfully masks most of the chickpea flavor. It’s slightly chocolatey from the cocoa powder, nutty from the tahini (a sesame paste similar to peanut butter) and subtly sweet from the maple syrup. While you can taste the chickpeas, their flavor is super mild.
Yes! If you’re looking for a vegan or vegetarian high-protein snack, this Chocolate Hummus is a great option. Chickpeas are an excellent source of plant-based protein, which also contains fiber and B vitamins.
- 1/4 Cup tahini
- 1/3 Cup cocoa powder plus 1 tablespoon
- 2 tablespoon hot water plus more as needed
- 6 tablespoon maple syrup plus additional to taste
- 15 ounces low-sodium chickpeas rinsed and drained, or 1 1/2 cups cooked chickpeas (1 can)
- 1/2 teaspoon Instant espresso powder optional; gives a more intense chocolate taste
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- To serve: pretzels Strawberries, sliced green apple, dried apricots, banana chips, grapes
In the bowl of a steel blade food processor, place the tahini and cocoa powder and pour the cocoa directly onto the tahini. Drizzle hot water over the cocoa. Blend until smooth.
Pour in the maple syrup. Blend again, then scrape down the bowl.
Add chickpeas, espresso powder, vanilla and salt. Blend for 3 to 4 minutes, pausing to scrape down the bowl halfway through. Taste and mix in additional maple syrup if you like the hummus sweeter. Once you have it as sweet as you like, mix in an additional 1 to 2 tablespoons of water if it’s thicker than you’d like. It should be thick and creamy but still “dipping”.
Transfer the hummus to a serving bowl. Serve with dippers of your choice and dip!
- TO STORE: Store in the refrigerator in an airtight container for up to 10 days.
- FREEZE: Store Chocolate Hummus in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving, stirring well.
Portion: 1(of 8), about 1/4 cupCalories: 143kcalCarbohydrates: 21GProtein: 5GFat: 6GSaturated Fatty Acids: 1GPotassium: 199mgFiber: 4GSugar: 9GVitamin A: 8thieVitamin C: 1mgCalcium: 50mgIron: 1mg
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