Homemade Chocolate Hummus
This rich, creamy, dreamy dark chocolate hummus is a decadent but healthy way to satisfy your chocolate craving. Like savory homemade hummus, it’s made with chickpeas and tahini, but I promise, once you add the cocoa powder, maple syrup, and vanilla, you won’t believe how this turns into pure dark chocolate deliciousness.
Dark chocolate dessert hummus is an ideal dessert for fresh fruit, cookies, graham crackers, pretzels, or anything else you can dream up.
If you’ve ever noticed chocolate hummus at the grocery store (Boar’s Head is a brand I see) and wondered what’s up with that, please try this! You won’t be disappointed, and you’ll probably rush out to try my pumpkin pie dessert hummus and oatmeal chocolate chip cookie dough dessert hummus next.
Why You’ll Love This Recipe
Recipe Ingredients
Here are the main ingredients needed to make this chocolate hummus recipe. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Canned chickpeas. They’re every bit as nutritious as dried chickpeas, so save yourself time and energy. I recommend no salt-added chickpeas to cut down on sodium.
Baking soda. This helps tenderize the chickpeas as they boil, so they become super-creamy when processed. I use the same technique in this recipe as with my freezer-friendly hummus. Boiling the chickpeas with baking soda is the golden ticket to creaminess.
Dark cocoa powder. Unsweetened cocoa powder is packed with rich, chocolatey flavor and antioxidants.
Maple syrup. This adds a lovely, rich sweetness and keeps the recipe vegan. I don’t recommend granulated sugar because your hummus will be gritty.
Toasted walnuts and dark chocolate. These are optional, but I like to chop and sprinkle them on top for extra flavor and some crunch.
Substitutions and Variations
- Substitute almond butter for tahini. Tahini has a toasted sesame flavor, while almond butter has a slightly sweeter mild almond flavor. Peanut butter is also delicious but will provide a stronger chocolate-peanut butter flavor.
- Other sweetener options include honey or a zero-calorie liquid sweetener.
- If you don’t have almond milk, substitute any other non-dairy milk or water for vegan options or heavy or light cream (this will make it richer and creamer) if you don’t need vegan hummus.
Step-By-Step Instructions
1. Boil the chickpeas. Cover the drained, rinsed chickpeas with about two inches of water. Add the baking soda and boil for about 20 minutes. This tenderizes the chickpeas and helps the skins slip off.
2. Rinse the chickpeas and remove the skins. This recipe uses the same technique as my homemade whipped, creamy hummus. Strain the boiled chickpeas in a colander, then add them back to the pot with enough water so that the chickpea skins float to the top. Scoop the skins off with your hands. Repeat this about four times until most of the skins have been removed.
3. Combine the ingredients. Place all of the ingredients in a food processor. Process for about 15 seconds.
4. Puree until creamy. Scrape down the sides of the food processor a few times. Add extra almond milk (or substitutes from the above list) and maple syrup as needed to achieve the right consistency and amount of sweetness.
Expert Tips
Most hummus recipes call for using chickpeas right out of the can. The extra step of cooking them and straining off the skins will yield a super-creamy, pudding-like dark chocolate hummus.
I think chocolate hummus tastes best when it’s slightly warm. Eat it as soon as you make it, or if it’s been refrigerated, heat it in the microwave for 20-30 seconds. Add a few drops of almond milk or water if needed. It thickens up once cooled.
This recipe makes a little over two cups, so I freeze half and eat half. It’s so good I dig in with a spoon!
How to Eat Chocolate Hummus
Serve this tasty dessert dip with:
- Fresh strawberries and apple slices.
- Peppermint shortbread cookies or cranberry orange shortbread cookies.
- Pretzels or pretzel chips.
- Chocolate protein pancakes (dollop it on top).
Recipe FAQs
You can refrigerate leftover hummus for up to four days or freeze it in an airtight container for up to six months. Let it thaw at room temperature and heat it for 20-30 seconds in the microwave to warm and loosen the hummus.
Your hummus may be grainy if you don’t cook the chickpeas and remove the skins before processing the ingredients. If you’ve done that, it may just need a few more seconds in the food processor, or more liquid to thin it.
Related Chocolate Recipes
If you love chocolate as much as I do, don’t miss these other chocolate recipes.
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!
Dark Chocolate Dessert Hummus
Ingredients
- 30 ounces chickpeas 2 15-ounce cans, drained and rinsed
- 1/2 teaspoon baking soda
- 8 tablespoons cocoa powder unsweetened
- 1/2 cup maple syrup or to taste
- 1/2 cup tahini or almond butter
- 2 teaspoons vanilla extract
- 1/4 cup almond milk plus extra if thinner consistency is desired
- pinch of sea salt
- 1/4 cup walnuts toasted, chopped fine
- 1 ounce dark chocolate chopped, or mini dark chocolate chips
Instructions
- Place the rinsed chickpeas in a saucepan and add water to cover the chickpeas by about two inches. Add the baking soda, and bring the chickpeas to a boil. Reduce the heat to low, cover the pot, and let the chickpeas simmer for about 20 minutes or until tender and the skins float to the top.
- Drain the chickpeas in a colander. Return them to the pan and add cold water to cover the chickpeas. Let the skins float to the top of the water. Using your hands or a slotted spoon, remove the skins. Drain, rinse, and repeat about four times or until most of the skins are gone.
- Place the chickpeas, cocoa powder, maple syrup, tahini, vanilla extract, 1/4 cup of almond milk and a pinch of sea salt into the bowl of a food processor. Cover and process for about 30 seconds.
- Scrape down the sides of the bowl, taste, and add extra almond milk or maple syrup as needed to thin or sweeten. Process for anouther 1 5-20 seconds or until the hummus is smooth and creamy.
- Transfer the hummus to a serving bowl, sprinkle the chopped walnuts and chopped dark chocolate over the top and serve with fresh fruit, pretzels, or cookies to dip.
Notes
Nutrition
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Very good- thank you!
This seriously looks amaaazing!!
Thanks so much Abbey 🙂
Chocolate hummus? Amazing!
Yes, it is! Sounds crazy, but it works 🙂 Thanks for visiting Danielle!
This sounds so delicious- definitely want to try it out!
Thanks Shannon! Hope you like it!
WHATTT?! Now this is a hummus I can totally get behind! Love this idea 🙂
Ha ha! Thanks so much Emily! I totally agree 🙂
This looks so delicious! Never thought of putting a chocolate spin on hummus!
Thanks Nazima! It works surprisingly well 🙂 Thanks for visiting!
Such a great idea! I have all the ingredients, so I think I might be making this for breakfast this morning 🙂 Yum!!!
Yay! Hope you love it!
I’m intrigued with mixing chocolate and humus. Sadly, my child is allergic to walnuts. Is there an alternative that can be used in lieu of the walnuts? This sounds delicious!
Hi Ruth – Yes, as long as other tree nuts are OK, I think this would work well with almonds, pecans or hazelnuts. If peanuts are an option, either the nuts or peanut butter would be great too. Just depends on the flavor you like. Thanks for visiting, and hope you enjoy it 🙂
So intrigued to try this (and love your food styling with this recipe – so fun!)
Awwww thanks Deanna! Let me know what you think if you try it!
OMG this sounds so good! Just gimme a spoon! 🙂
Ha ha! It is surprisingly delicious 🙂
Delicious, and such wholesome ingredients!
Thanks Courtney!
How funny! Definitely great minds think alike. Love the addition of dates in your recipe! This one is a winner and I already need to make another batch of mine!
Thanks Kim! I think we might have to split the winning prize! Too funny 🙂