Chocolate Hummus
Add Preferred SourceChocolate Hummus is a creamy, sweet dip made with chickpeas, cocoa powder, and a touch of maple syrup. It’s packed with protein and fiber, totally gluten-free, and perfect for dipping fresh fruit, crackers, or pretzels. It’s quick to make, fun to eat, and just happens to be vegan too.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this dessert hummus when I want something chocolatey but still on the healthier side. It tastes like brownie batter, but has the smooth consistency of classic hummus. I like it best as an afternoon snack with apples or strawberries, but it also works great as a late-night treat with graham crackers. If you’ve never had sweet hummus before, this is a fun place to start—it’s rich, creamy, and surprisingly satisfying.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Hummus
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like to make this chocolate hummus recipe in a food processor, but a high-speed blender works too. Here’s how I do it, step by step.
Blend the base
Start by combining the chickpeas, avocado oil, maple syrup, and tahini in your food processor. Blend for about one to two minutes until everything looks smooth and creamy. If your old blender struggles with thick dips, a Food Processor like this makes this super easy—it powers through chickpeas like a champ.
Add the chocolate flavor
Now toss in the cocoa powder, vanilla extract, and flaky sea salt. Blend again until all the ingredients are fully mixed in and the color turns rich and chocolatey.
Cocoa can get messy fast, so I use these stainless steel measuring spoons they scoop clean and don’t spill all over the counter.
Adjust the texture
If the hummus feels too thick or slightly grainy, add warm water one tablespoon at a time. Keep blending until you get that perfect smooth consistency. I keep a glass measuring cup with a spout nearby for this, it’s easier to pour gradually without splashing everything.
Taste and tweak
Give it a taste! If you want it sweeter, add a little more maple syrup. For a deeper chocolate flavor, sprinkle in a few chocolate chips or an extra teaspoon of cocoa powder and blend again.
Serve it up
Scoop your finished hummus into a bowl and top with a pinch of flaky sea salt for a little sparkle and contrast. It’s ready to serve with fruit, pretzels, cookies, or whatever snack you’re feeling.
I like to serve it in a set of little ceramic bowls; they’re just the right size for dipping and look nice on the table.
Recipe Notes and Tips
I like to keep this recipe simple, but here are a few helpful tips to get the best results every time:
- Chickpeas: Canned chickpeas (also called garbanzo beans) work great—just rinse and drain them well before blending. You can use dry chickpeas instead of canned, just cook them first until very soft.
- Texture fix: If your hummus is too thick, warm water, chickpea liquid (aquafaba) or a splash of almond milk can help smooth it out.
- Sweeteners: Maple syrup adds great flavor, but you can swap it with agave if preferred.
- Tahini swap: No tahini? Peanut butter or almond butter work too.
- Extra chocolate: For a richer dip, toss in a handful of chocolate chips or a spoonful of vegan Nutella.
How to Store Leftover Chocolate Hummus
Keep any leftover chocolate hummus in an airtight container in the refrigerator. It’ll stay fresh for up to 5 days. The texture may thicken a bit after chilling, so just give it a quick stir or add a splash of almond milk before serving again.
What to Serve With This Healthy Chocolate Hummus Recipe
This sweet dip pairs well with just about anything you’d snack on. I like serving it with fresh fruit like strawberries, bananas, or apple slices. It’s also tasty with graham crackers, pretzels, or gluten-free cookies. If you’re feeling a little extra, try dipping coconut chunks or pineapple for a tropical vibe.
More Snack Recipes You Will Love
I like to keep my snack stash fun and flavorful. If you’re into this chocolate hummus, here are a few more recipes you might enjoy:
- Vegan Sugar Cookies
- Chocolate Chip Cookies Recipe
- Almond Butter Bliss Balls
- Lemon Cheesecake Bliss Balls
- Peanut Butter Bliss Balls
Equipment
Ingredients
- 15 ounces can chickpeas rinsed and drained
- 2 tablespoons avocado oil
- ⅓ cup maple syrup
- 2 tablespoons tahini
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt
Video
Instructions
- In a food processor, combine the chickpeas, avocado oil, maple syrup, and tahini. Blend for one to two minutes until the mixture is smooth and creamy.15 ounces can chickpeas, 2 tablespoons avocado oil, ⅓ cup maple syrup, 2 tablespoons tahini
- Add the cocoa powder, vanilla extract, and sea salt. Blend again until everything is well incorporated. If the texture is still a bit grainy, add warm water one tablespoon at a time while blending, until the hummus reaches your desired consistency.¼ cup cocoa powder, 1 teaspoon vanilla extract, ½ teaspoon flaky sea salt
- Transfer the finished hummus to a serving bowl and sprinkle a little extra flaky sea salt on top for garnish.
- Enjoy with fresh fruit, crackers, cookies, or pretzels.
Notes
- Chickpeas: Canned chickpeas (also called garbanzo beans) work great—just rinse and drain them well before blending. You can use dry chickpeas instead of canned, just cook them first until very soft.
- Texture fix: If your hummus is too thick, warm water, chickpea liquid (aquafaba) or a splash of almond milk can help smooth it out.
- Sweeteners: Maple syrup adds great flavor, but you can swap it with agave if preferred.
- Tahini swap: No tahini? Peanut butter or almond butter work too.
- Extra chocolate: For a richer dip, toss in a handful of chocolate chips or a spoonful of vegan Nutella.
