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This chocolate hummus recipe makes a smooth and creamy dip, that is perfect to serve at parties or family gatherings. It’s a delicious treat made with simple ingredients, that everyone will love.
Easy Chocolate Hummus Recipe
Chocolate hummus is a perfect spread of dip that tastes like brownie batter. If you love chocolate, you are going to want to add this to your favorite sweet recipes. It’s also a great option for guests or family members with dietary restrictions, and makes any snack table beautiful.
This dip is easy to make and pairs with fruits, crackers, or can be used as a topping. And the best part of this recipe is that it’s so easy to make with just a few ingredients, and is naturally vegan and gluten-free.
Ingredients You Will Need
Garbanzo Beans- chickpeas, drained and rinsed- chickpeas give the hummus a creamy base.
Cocoa Powder- this will give the hummus it’s rich chocolate flavor.
Maple Syrup- syrup is a natural sweetener and the amount can be adjusted according to taste.
Tahini- provides a rich nutty flavor to this dessert hummus.
Milk– helps blend the hummus to a smooth consistency. (Keep it dairy-free and use almond milk)
Vanilla Extract- for added of flavor.
Salt- to balance the sweetness and bring out the flavors.
How to Make Chocolate Hummus
STEP 1. In the bowl of a food processor add the chickpeas, cocoa, maple syrup, tahini, vanilla, and salt. Process on medium high for 30-45 seconds.
STEP 2. Scrape down the sides of the bowl, process for an additional 30 seconds.
STEP 3. Add a tablespoon of milk at a time blending well after each addition, until it reaches your desired texture.
STEP 4. Remove the hummus from the processor bowl and place it in a separate bowl. Cover with plastic wrap or a lit and refrigerate until ready to use. Garnish with mini chocolate chips if desired.
Ways to Serve Chocolate Hummus
Fresh Fruit: Chocolate hummus pairs beautifully with strawberries, cherries, slices of apples, banana chunks, and raspberries.
Crackers & Pretzels: Serve with graham crackers, pita chips, or pretzels for a delicious sweet-salty combo.
Toast: Spread chocolate hummus on toast for a decadent yet healthy breakfast or snack.
Dip for Cookies: Use it as a dip for cookies. Vanilla wafers, graham crackers, or even shortbread cookies are perfect for dipping.
Top Your Breakfast: Spread this yummy topping on pancakes or waffles instead of syrup.
Tips
- Garbanzo beans- also known as chickpeas, are the base of hummus. It is best to rinse and drain canned chickpeas before using.
- Make it extra creamy– For a creamier consistency remove the skins of the chickpeas.
- Change the sweetness- I like to use maple syrup for this recipe because it’s gives it just the right amount of sweetness. But you can swap it out for honey, agave syrup, or even corn syrup. They may change the sweetness level just a bit, so you can adjust it to your liking.
Variations
- Nut Butter: For extra richness, add a tablespoon of seed butters such as almond butter, cashew butter, sunflower seed butter, or even peanut butter to the mix.
- Sweeteners: Swap out the maple syrup for honey, agave, or even a few dates to sweeten your hummus naturally.
- Chocolate Lovers: Make this a dark chocolate hummus recipe and use dark chocolate cocoa powder or cocoa nibs.
FAQ’S
Chocolate hummus can be stored in the refrigerator in an air-tight container for up to 7 days.
Yes, you can freeze hummus in an air-tight container for up to 5 months. When you are ready to eat it, thaw frozen hummus in the refrigerator overnight.
Chocolate hummus has a nutty and chocolate flavor, and it’s texture is thick like a chocolate mousse, but can also be thinned just a bit by adding an extra tablespoon or two of milk.
More Appetizer Recipes
Chocolate Hummus
Equipment
- Food Processor or Blender
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 can garbanzo beans, (chickpeas) 15.5 ounce can
- 1/3 cup cocoa powder
- 1/4 cup tahini
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- In the bowl of a food processor add the chickpeas, cocoa, maple syrup, tahini, vanilla, and salt. Process on medium high for 30-45 seconds.
- Scrape down the sides of the bowl, process for an additional 30 seconds.
- Add a tablespoon of milk at a time blending well after each addition, until it reaches your desired texture.
- Remove the hummus from the processor bowl and place it in a separate bowl. Cover with plastic wrap or a lit and refrigerate until ready to use. Garnish with mini chocolate chips if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate, who would have thought this would be an option? Delicious