Creamy Dark Chocolate Hummus

Here is another healthy sweet dip that is made from chickpeas! Heavily inspired by my cookie dough hummus, this dark chocolate hummus is fudgy, luscious and sweet, and tastes just like brownies, but in the dip form.

The best part is, this chocolate hummus is incredibly versatile and goes well with almost anything - crackers, pretzels, fruit slices. It is so good that you can even have it by spoonfuls!

💚Why you will love this recipe

• Irresistably decadent, chocolate-y and indulgent - This dark chocolate hummus is definitely a crowd pleaser! The perfect dessert dip to spice up your snacks or desserts.
• Healthy and wholesome - Made only from simple plant based ingredients, this recipe is tasty yet healthy at the same time. It is also naturally vegan, gluten-free and dairy-free.
• Versatile and customizable - It is a great dip for both sweet and savory stuffs like chips, crackers, pretzels and fruits, use as a filling for crepes and cakes, and even as a spread. This dark chocolate hummus is customizable too, and you can easily swap out any ingredients with whatever you have on hand.
• Quick and easy to fix - This recipe only calls for 5 simple ingredients, and takes almost no time to make!

Cooking chickpeas from scratch

Soaking - Before cooking, you will need to soak them to slightly soften them first. Cover dried chickpeas with a good few inches of water and soak for 8-12 hours. If you are short on time, use the quick soak method by soaking them in boiling water for 20-30 minutes.

Cooking in instant pot - Place soaked chickpeas into the pot along with just enough water to cover the chickpeas. Add in ¼ teaspoon of baking soda for every 4oz (113g) of dried chickpeas. Pressure cook on high for 16 minutes.

Cooking on stove - In a large saucepan or pot, add in soaked chickpeas along with enough water to cover chickpeas by a good few inches. Add in baking soda (¼ teaspoon for every 4oz/113g of dried chickpeas) and bring the mixture to a boil.

Lower heat to a gentle simmer and cook for 40-50 minutes, or until chickpeas are buttery soft and can be mashed easily. You might have to skim off bubbles and foams on the surface to prevent the mixture from boiling over while cooking.

Slow cooker method - Add in soaked chickpeas along with baking soda and enough water to cover chickpeas by several inches. Cover and cook at high for about 4-5 hours, or on low for 8-9 hours. Chickpeas should be super soft and tender.

Using canned chickpeas

As canned chickpeas can be quite hard and crunchy sometimes, I highly recommend boiling them until soft before using. Feel free to skip this step if you are short on time.

To a large saucepan or pot, add in a 14oz can of chickpeas along with ¼ teaspoon of baking soda. Cover with 1-2 inches of water and bring the mixture to a boil. Lower heat and let it simmer for 15-20 minutes, or until they are super tender and soft.

🍫What you will need

📃Ingredients notes and substitutions

• Chickpeas - Both chickpeas cooked from scratch or canned chickpeas will work in this recipe. Refer to the section above on "best chickpeas for hummus" for the full detailed guide on how to cook chickpeas from dry.
• Peanut butter - Can be substituted with other nut butters like cashew butter, almond butter or hazelnut butter. To make this nut-free, use seed butter like tahini or sunflower seed butter.
• Maple syrup - You can substitute it with agave syrup or date syrup. You can even use 5-6 large medjool dates (about 125g/4.4 oz) in place.

🔪How to make

As mentioned above, this dark chocolate hummus is extremely easy to make and is ready in minutes.

All you have to do is combine all ingredients in a high-speed blender (I am using my Vitamix) or food processor and blend for a good few minutes, or until the mixture is silky smooth. Serve it with whatever you like and enjoy!

✔Helpful tips

• Adjust amount of water used according to how thick you want your hummus to be. I ended up adding around 2 tablespoons.
• If you are using canned chickpeas, make sure to use unsalted ones. Leave salted chickpeas for savory dishes like kung pao chickpeas instead!
• To make ultra-smooth and creamy hummus, blend the mixture for a good few minutes.
• I highly recommend using a good quality cocoa powder if you can. It really makes a huge difference! I am using and loving this Cocoa Extra Brute by Cacao Barry.

✨Variations/add-ins

Chickpeas - You can use other kinds of beans like black beans, navy beans, and white beans in place.

Nut butter - You can easily switch up the flavor of this dark chocolate hummus by changing the nut butter used! I love using hazelnut butter sometimes to make it Nutella flavored.

Chocolate chips - Pretty self-explanatory, because who doesn't like chocolate? Stir them in by hand after blending. You can also chop up your favorite chocolate bar and add it in.

Spices and flavorings - Feel free to play around with different flavorings like cinnamon powder, peppermint extract, and instant coffee! Just bear in mind that a small pinch or a few drops goes a long way, and will be sufficient.

Protein powder - You can further bump up the protein content of this dessert hummus by adding in a scoop of your favorite protein powder! I recommend going with unflavored or chocolate ones. You might have to add more water to thin the mixture out.

🍎How to serve

• For dipping - This dark chocolate hummus pairs well with both sweet and savory stuffs! Some of my personal favourite includes crackers, pretzels, chips, apple slices, berries and freshly made pitas.
• As a spread - Spread it on toasts, bagels, or rice cakes. I especially love slatering on a thick layer on my pumpkin banana bread.
• Filling - You can use it as a healthier filling for crepes, cakes and pies.
• Topping - Add a big dollop of this amazing hummus on your pancakes or waffles.

❄Storing suggestions

Fridge - Keep dark chocolate hummus in an airtight container and refrigerate for up to a week.

Freezer - You can also freeze extras too! Portion it out into small containers so you will only be taking out what you need. They can be frozen for 3 months.

When ready to enjoy, let it thaw in the fridge overnight. Give it a good stir before serving. Optionally, you can run it in the blender for a few seconds to restore its creaminess.

🍽More healthy vegan desserts

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