Have you ever tried chocolate hummus? This chocolate twist on classic chickpea hummus makes a delicious, sweet dip or spread perfect for dessert, breakfast or snacking. This recipe is vegan, low in fat and refined sugar-free.
How to Make this Recipe
Chocolate hummus is easy to make in about 5 minutes. All you need to do is add everything to a food processor or high-speed blender such as a Vitamix and blend until smooth. Here are a couple tips for dessert hummus success:
- Drain and rinse the chickpeas. You can use your own cooked chickpeas but if you’re using canned, drain, reserving the chickpea liquid if you plan to use in the recipe, then give them a good rince in warm water.
- Add to a blender or food processor. I used my Vitamix to make this recipe. If you don’t have one, I’d recommend using a food processor. If you have neither, no problem, it might just take a bit of work to finishing blending.
- Blend and scrape. You might be able to get it going in one blend if you start on low and slowly increase speed until smooth but if it jams up, stop and scrape the ingredients back down and continue blending until it’s thoroughly combined.
- Adjust as needed. Once it’s blended, adjust as needed to suit your taste preference. You may also need a bit more liquid to get it to blend. If the hummus is too thick and won’t blend, add extra water or milk, 1 tbsp at at time until it reaches the right consistency.
- Store. This dip can be stored in the fridge for up to 1-week. I haven’t tried freezing it but I think that should be fine too!
Here’s what you’ll need to make this recipe and some substitution options if you’re missing one of the ingredients:
- Chickpeas. The chickpeas can be subbed with white kidney beans, navy beans or great northern beans.
- Maple syrup. The maple syrup can be subbed with raw honey, coconut sugar or for a sugar-free chocolate hummus, stevia. You may need additional liquid if you use coconut sugar or stevia. I use maple syrup plus a few drops of stevia for a touch of added sweetness but it’s not really necessary.
- Cocoa powder. I like use raw cacao powder for it’s health benefits but regular cocoa powder will do just fine too! Use an unsweetened version.
- Sea salt and vanilla. These are both optional but I’d recommend using them to enhance the flavour.
- Water. You’ll need a bit of liquid to get the hummus to blend into a creamy dip. You can use water, almond milk or any other plant-based milk or aquafaba, which is simply the chickpea liquid from the can.
I decided to leave nut butter or tahini out of this recipe so it’s on the lower calorie side but if you want a creamy, more decadent dip, omit the water and add 1/4 cup of tahini, almond butter, peanut butter or sunflower seed butter. You may need 1-2 tbsp of water to adjust the consistency but add the nut butter first, then very slowly add a bit of water, if needed.
Enjoy this tasty treat as a healthy alternative to store-bought chocolate spreads like Nutella. This dip is rich in fiber, refined sugar-free and essentially fat-free.
How to Serve
Here are some fun ideas for enjoying your chocolate hummus:
- as a dip for sliced apples, strawberries, raspberries or blackberries
- as a dip for pretzels, graham crackers or pita chips
- spread on a whole wheat tortilla and rolled up with sliced banana
- spread on toast or rice crackers
- in a chocolate hummus and banana sandwich
- spread on pancakes, muffins, loaf or waffles
More Hummus Recipes
Looking for more of a traditional hummus? You’ll love these:
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
For a creamier, more decadent chocolate hummus, omit the water and add 1/4 cup of tahini, sunflower seed butter, almond butter or another nut butter of choice. You may need 1-2 tbsp of water to adjust the consistency after you’ve added the nut butter.
Keywords: chocolate hummus recipe, dessert hummus, chocolate chickpea dip