Chocolate hummus is the perfect dessert dip for all chocolate lovers out there. Creamy, chocolatey, rich, and decadent, it tastes like brownie batter! Not only is it delicious, but it's also healthy and easy to make. Made with just 6 simple ingredients you probably already have in your kitchen, this sweet dip is a guilt-free way to satisfy your sweet tooth. Serve with strawberries, cookies, or pretzels for dipping. Chocolate hummus is a crowd-pleaser, it's perfect for parties!
This chocolate hummus recipe is a unique twist on the traditional hummus dip. Just like traditional hummus, the base is made with chickpeas. To ensure the dip comes out as smooth as possible I like to boil my chickpeas with a bit of baking soda in the water before blending. This helps soften the chickpeas and makes them super easy to blend (no peeling required). I also prefer to use a blender instead of a food processor which will result in a much smoother texture.
Traditionally hummus is made with tahini, but for this dessert hummus I swap tahini with peanut butter. Chocolate and peanut butter are truly a match made in heaven! If you are peanut-free you can swap this with almond butter, cashew butter, or sunflower seed butter. The dip is then flavored with cocoa powder, agave, and vanilla extract. Whether you're hosting a party or just looking for a tasty snack, this chocolate hummus is sure to impress. Serve it as a dip or use it as a spread on toast or on your favorite baked goods for a delicious chocolate twist.
Common Questions:
What is chocolate hummus made from?
Chickpeas (also called garbanzo beans), peanut butter, agave, cocoa powder, and vanilla extract are the 5 basic ingredients. You can also substitute the peanut butter for any nut butters or seed butters you like such as almond butter, cashew butter, or sunflower butter. If you want to substitute the agave, you can swap it for maple syrup, sugar, or any calorie-free sweetener (just add it to taste).
Is chocolate hummus healthy for you?
Yes! The base of this dip is made from chickpeas which are very healthy for you. Then cocoa powder, peanut butter, and a sweetener of choice are making this a healthy chocolate hummus recipe.
Does chocolate hummus taste like chickpeas?
Not really. Chickpeas mainly add a creamy base to the recipe. I prefer to buy canned unsalted chickpeas which have a milder taste. Once the cocoa, peanut butter, and agave are added, the flavors disguise the taste of the chickpeas, making the perfect, not-to-sweet dip.
What goes well with chocolate hummus?
I love to serve my dip with strawberries and vegan graham crackers. You can also enjoy it with other fruit such as sliced peaches, apple slices, banana rings, pears, or dried fruit such as dried apricots or dried pineapple rings. Chocolate hummus also pairs well with pretzels or cookies for dipping.
How to make Chocolate Hummus:
Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 10 - 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
Add the cooled chickpeas along with any chickpea skins to a blender. Add the peanut butter, agave, cocoa powder, ice cubes, and vanilla extract. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of dairy-free milk at a time until you reach your desired consistency.
Pour into a bowl or serving dish and garnish with chocolate chips if desired. Serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days.
This chocolate hummus is...
- creamy, chocolatey, decadent
- a healthy snack or dessert
- a crowd pleaser- perfect for parties
More ways to use chickpeas:
The Best Easy Hummus Recipe
Crispy Crunchy Roasted Chickpeas
Sweet Potato Hummus
Vegan Ranch Chickpea Sandwich
Vegan Crab Cakes (Chickpea & Artichoke)
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Chocolate Hummus
Ingredients
- 1 19oz can chickpeas (unsalted is best) (2 cups) see step 1 for prep
- ½ teaspoon baking soda
- 5 tablespoons peanut butter (or other nut or seed butter)
- 5 tablespoons agave (or sweetener of choice)
- ¼ cup cocoa powder
- 4 ice cubes
- ½ teaspoon vanilla extract
- 1 -3 tablespoons plant-based milk (such as oat or soy) (if needed)
- 2 tablespoons vegan chocolate chips (optional for garnish)
- strawberries, cookies, pretzels, dried fruit, peach slices, apple slices, or other dippers for serving
Instructions
- Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 10 - 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
- Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
- Add the cooled chickpeas along with any chickpea skins to a blender. Add the peanut butter, agave, cocoa powder, ice cubes, and vanilla extract. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of plant-based milk at a time until you reach your desired consistency.
- Pour into a bowl or serving dish and garnish with chocolate chips if desired. Serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days.
Notes
Nutrition
More chocolatey vegan recipes:
Caroline Strom says
Unexpectedly good, chocolate hummus on a tortilla with apple pieces. Wish I could add a picture.
Jess @ IDTLC Support says
That does sound good!
Abbe says
I made this last night to take to a group event today — yummy but I'm glad I cut back a bit on the agave because I was worried about so much sugar, and it was still plenty sweet. The host just emailed that she has to cancel. Can I freeze this for next week?
Sam Turnbull says
I generally don't recommend freezing any type of hummus as it can get a bit grainy and water. But if you would still like to, maybe just give it another whip in the blender once defrosted and that should help. Enjoy!
Abbe says
Sam, I froze the hummus and thawed it in the fridge overnight. I stirred it a bit and it looks, tastes, and has the same mouthfeel that it had before I stuck it in the freezer. Yay!
Veronica says
I second the recommendation with carob, I also can’t have chocolate and thought this was awesome!
Quizeen says
I'm so glad you said this! I'm able to eat chocolate, but I really love carob, and I'm always on the look out for good ways to use it. I'm totally making this with carob.
Jess @ IDTLC Support says
That's good news!
Monica says
Thanks for the yummy treat. I cannot have chocolate but I found if I use a high quality carob it's just as wonderful!! thanks for bringing "chocolate" treats back into my world!!