This chocolate hummus tastes like rich, creamy brownie batter but with wholesome ingredients. It takes just 5 minutes to make and is naturally sweetened.
Enjoy it with berries, crackers, or pretzels, or spread it on toast with bananas.
More healthy chocolate recipes? Try chocolate no bake cookies or these oatmeal cookies, and chocolate overnight oats.
Ingredients for Chocolate Hummus Dip
- Chickpeas - these little powerhouses are the heart of hummus, packed with protein! For extra creaminess, peel the skins off the chickpeas. Go for low-sodium canned chickpeas or cooked garbanzo beans.
- Tahini - opt for a natural, runny tahini for this recipe. You can leave it out too, in this case the texture will be more grainy.
- Cocoa powder - use your preferred unsweetened cocoa powder.
- Maple syrup - sweeten this chocolate hummus naturally with maple syrup.
- Milk - keep it dairy-free by using unsweetened almond milk or flavored milk (try vanilla almond milk)
- Extra flavor - don't forget to add vanilla extract and a pinch of salt to enhance all the flavors.
- Chocolate chips - sprinkle in some mini chocolate chips for an extra chocolatey kick! Dairy-free options are available.
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What To Serve With Chocolate Hummus
- Mix it into overnight oats or chia pudding, or eat it straight from the bowl with a spoon.
- Use it as a chocolate dip for berries, apples, crackers, pita chips, or pretzels.
- Spread it on toast with bananas or berries on top.
- Add it into a sweet quesadilla, taco or fruit wraps.
- Add a dollop onto a stack of fluffy pancakes or waffles.
Tahini Substitute
If you're out of tahini, you can easily swap in ½ cup of natural, runny peanut butter or your preferred nut butter.
Freezing And Storing Instructions
- To Store. Store it in a sealed container in the fridge for up to a week. If it thickens, let it come to room temperature before serving.
- To Freeze. In an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving and stir well.
Variations
- Mix in shredded coconut and a dash of almond extract.
- Add a few drops of pure peppermint extract for a refreshing mint chocolate twist.
- Instead of tahini, you can use Nutella for extra chocolate flavor and add rum extract.
- Or add a pinch of instant coffee for a mocha flavor.
Does Chocolate Hummus Raste Like Chickpeas?
Not really. Chickpeas provide a creamy base for this recipe but when mixed with cocoa, nut butter, and sweetener, their flavor is disguised, creating a delicious dip that's just right in sweetness.
I recommend using canned, unsalted chickpeas for a milder taste.
Tahini Tip
If your tahini is difficult to stir due to separation, try this trick: scoop out a spoonful or two into a microwave-safe bowl. Microwave it in 10-second intervals, stirring between each, until it becomes smooth and spreadable.
To prevent separation in the future, store your jar of tahini upside down, so the oils remain at the top, making stirring easier.
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Recipe Card
Chocolate Hummus Recipe (Vegan)
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INGREDIENTS
- 1 can 15 ounce chickpeas, drained and rinsed (skins removed if you want extra creamy hummus!)
- ¼ cup + 2 tablespoons tahini
- ⅓ cup cocoa powder or cacao
- 8 tablespoon milk, any
- 4 tablespoon maple syrup, add more if you like sweeter
- 2 teaspoons vanilla extract, pure
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 teaspoon coconut oil, optional, or more, this will add extra creaminess and smoothness
For Serving
- fresh fruit and berries
- pretzels
- cookies
- chocolate chips
INSTRUCTIONS
- Place all ingredients into food processor or blender.
- Blend, starting on low speed and gradually increasing to high, for 45-60 seconds or until the mixture is smooth.
- If needed, stop blending, scrape down the sides, and blend again.
- Transfer the chocolate hummus to a serving dish and enjoy with your favorite dippers, or store in an airtight container in the refrigerator until ready to serve.
VIDEO
NOTES
- It’s naturally vegan, gluten free and dairy free.
- If you would like the dip to be more smooth and creamy, add coconut or olive oil.
- To Store. Store it in a sealed container in the fridge for up to a week. If it thickens, let it come to room temperature before serving.
- To Freeze. In an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving and stir well.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Chocolate Hummus
- Place all ingredients into food processor or blender.
- Blend, starting on low speed and gradually increasing to high, for 45-60 seconds or until the mixture is smooth.
- If needed, stop blending, scrape down the sides, and blend again.
- Transfer the chocolate hummus to a serving dish and enjoy with your favorite dippers, or store in an airtight container in the refrigerator until ready to serve.
Gerry M.
Regarding the question about chocolate hummus tasting like chickpeas, isn't the whole point that the chocolate and tahini should mask the chickpea flavor? That's how traditional hummus works with its ingredients.
Dave R.
Chocolate hummus? What's next, steak-flavored ice cream? Gotta say, I'm intrigued though!
Marty K.
This was a hit, will make again!
Julia
thank you Marty!
Liz B.
Honestly, was a bit skeptical about chocolate hummus, but this recipe changed my mind! The tahini substitute tip was super helpful, never would've thought of that. Thanks for sharing, Julia!
Julia
thank you Liz!
Julia | The Yummy Bowl
enjoy this chocolate dip with some berries, cookies or pretzels - delicious!