Chocolate hummus is a quick and easy recipe that transforms simple pantry staples into a decadent treat. It’s dairy-free, gluten-free, and naturally sweetened, making it a great option for a variety of dietary needs. Whether you’re looking for a healthy dessert, a dip for fruit, or a unique addition to a charcuterie board, this chocolate hummus fits the bill. Plus, it comes together in minutes using a food processor or blender.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chickpeas (canned or cooked) unsweetened cocoa powder maple syrup or honey vanilla extract salt almond milk (or other non-dairy milk) optional toppings: chocolate chips, sea salt, or shredded coconut
Directions
Rinse and drain the chickpeas thoroughly.
In a food processor, combine chickpeas, cocoa powder, maple syrup or honey, vanilla extract, and a pinch of salt.
Blend until smooth, slowly adding almond milk to reach your desired consistency.
Taste and adjust sweetness or cocoa as needed.
Transfer to a bowl and top with optional garnishes like chocolate chips or sea salt.
Serve with sliced fruits, pretzels, graham crackers, or enjoy by the spoonful.
Servings and timing
This recipe makes approximately 1.5 to 2 cups of chocolate hummus, serving about 6–8 people. Prep time: 10 minutes Cook time: 0 minutes Total time: 10 minutes
Variations
Nutty Chocolate Hummus: Add a spoonful of peanut butter or almond butter for extra richness.
Spiced Version: Mix in a dash of cinnamon or a pinch of cayenne for a warm kick.
Mocha Flavor: Add a small amount of instant coffee or espresso powder.
Vegan Option: Use maple syrup instead of honey.
Extra Smooth: Remove chickpea skins before blending for a silkier texture.
Storage/Reheating
Store chocolate hummus in an airtight container in the refrigerator for up to 5 days. Freezing is possible, though the texture may change slightly after thawing. Stir well before serving. No reheating is necessary; it’s best enjoyed chilled or at room temperature.
FAQs
What can I serve with chocolate hummus?
Chocolate hummus pairs well with fruits like strawberries, apple slices, and bananas. It’s also great with pretzels, graham crackers, or spread on toast.
Can I make this recipe without a food processor?
Yes, you can use a high-speed blender. Just make sure to blend thoroughly and scrape down the sides as needed.
Is chocolate hummus healthy?
Yes, it’s generally considered a healthier dessert option. It contains protein and fiber from chickpeas and uses natural sweeteners.
Can I use dried chickpeas?
Yes, just soak and cook them beforehand. Make sure they are very soft before blending.
How long does chocolate hummus last?
Stored properly in the fridge, it can last up to 5 days.
Can I use regular milk instead of almond milk?
Yes, any type of milk will work, though the flavor may vary slightly depending on your choice.
Is this recipe vegan?
It is vegan if you use maple syrup instead of honey and a plant-based milk.
Can I reduce the sugar?
Yes, adjust the amount of maple syrup or honey to suit your taste.
How do I make it smoother?
Blend longer and consider peeling the chickpeas for a super smooth texture.
Can I use cocoa mix instead of cocoa powder?
It’s not recommended, as cocoa mix contains added sugar and milk powder that may affect the flavor and texture.
Conclusion
Chocolate hummus is a creative and delicious way to enjoy a sweet treat that’s also nourishing. With its simple ingredients and quick prep time, it’s a perfect recipe for both everyday snacking and special occasions. Try it once, and you’ll want to keep it in your regular recipe rotation.
Chocolate hummus is a sweet, creamy dip made with chickpeas, cocoa powder, and natural sweeteners. This healthy, dessert-style hummus is perfect for snacking, spreading, or dipping, offering a delicious way to satisfy chocolate cravings.
Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/8 tsp salt
2–4 tbsp almond milk (or other non-dairy milk, as needed)
In a food processor, combine chickpeas, cocoa powder, maple syrup or honey, vanilla extract, and salt.
Blend until smooth, gradually adding almond milk until the desired consistency is reached.
Taste and adjust sweetness or cocoa as needed.
Transfer to a bowl and add optional garnishes like chocolate chips or sea salt.
Serve with fruit, pretzels, graham crackers, or enjoy by the spoonful.
Notes
For a silkier texture, remove the skins from chickpeas before blending.To make it vegan, use maple syrup instead of honey.Store in an airtight container in the fridge for up to 5 days.Do not use cocoa mix as it contains sugar and milk powder.Blend longer for a smoother texture or use a high-speed blender.
