Rich, creamy, and decadent, this amazing dark chocolate hummus will satisfy your sweet tooth! It's a simple recipe that only calls for pantry ingredients and is ready in minutes.
This dark chocolate hummus tastes like brownie batter but is healthier! No one will guess it is made from the humble chickpeas, and I promise you can’t taste them.
You can eat it by spoonfuls or use it as a dip for fruits, crackers, and pretzels. My preferred way of enjoying them is to add a dollop to my oatmeal protein pancakes or chocolate protein overnight oats for extra creaminess and flavor.
🍫What you will need
📃Ingredients notes and substitutions
- Chickpeas - You can use unsalted canned chickpeas or chickpeas cooked from scratch.
- Peanut butter - Can be substituted with other nut butter, such as almond or cashew butter. Tahini will also work.
- Maple syrup - Adjust the amount used depending on how sweet you like your hummus. You could substitute it with other sweeteners like agave syrup, honey, or liquid stevia.
- Cocoa powder - Any will work, but I highly recommend using a good quality cocoa powder. My go-to is Ghirardelli cocoa powder.
🔪How to make
- Step 1: Place all ingredients into a high-speed blender or food processor.
- Step 2: Blend for a few minutes until smooth, stopping to scrape down the sides as needed. That’s it!
✔Helpful tips
- Make it extra creamy - If you want your hummus to be ultra creamy and smooth, peel the skins of your chickpeas before using. It should take an additional 10-15 minutes.
- Adjust the consistency of chocolate hummus - The recipe starts with 2 tablespoons of aquafaba. If your batter is too thick, add more aquafaba or water, a tablespoon at a time.
- High protein version - Add up to 1 scoop of your preferred chocolate protein powder. You might need to add more aquafaba or water to thin.
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🍌How to serve
Here are some delicious ways to serve your dark chocolate hummus:
- As a dip - You can use it to dip apple slices, strawberries, graham crackers, and pretzels.
- Spread - Spread on toast, waffles (like my vegan protein waffles), rice cakes, or bagels.
- Use it as a filling for crepes and dessert quesadillas - I love making chocolate banana-filled crepes using my eggless crepes recipe.
- Topping - Add a generous dollop to a stack of fluffy 3 ingredient pancakes (or any other pancake recipe!) You can also use it as a healthier frosting for brownies like my vegan protein brownies.
❄Storing suggestions
Fridge - Dark chocolate hummus can be refrigerated in an airtight container for up to a week.
Freezer - This recipe freezes well. Portion it out using freezer bags or ice cube containers (I love using silicon ones like souper cubes). Allow to thaw overnight, and give it a quick stir before enjoying.
💚Why you need to make this recipe
- A luscious and rich yet wholesome dip made from chickpeas
- Naturally dairy-free, vegan, and gluten-free
- Ready in 5 minutes with minimal prep
- Stores well and is freezable
❔Commonly asked questions
Most store-bought and homemade chocolate hummus is made from chickpeas, cocoa powder, tahini/nut butter, and sweetener. Hence, they are naturally dairy-free and vegan.
Chocolate hummus tastes more like brownie batter than Nutella, as most recipes do not include hazelnut.
However, you can make it taste more like Nutella by substituting the peanut butter used in this recipe for hazelnut butter. I recommend adding another 1-2 tablespoons of neutral-tasting oil, like canola or sunflower seed oil, for a richer mouthfeel.
📖 Recipe
Creamy Dark Chocolate Hummus
Ingredients
- 1 15 oz can chickpeas unsalted (or 1 ½ cup cooked chickpeas)
- ¼-1/3 cup maple syrup adjust to taste (or other liquid sweeteners)
- ¼ cup peanut butter or any other nut/seed butter
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Drain chickpeas from the can and reserve the chickpea water (aquafaba).
- Place all ingredients alongside 2 tablespoons of aquafaba (or water) into a high-speed blender or food processor.
- Blend for a few minutes until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add more aquafaba, a tablespoon at a time.
- Give it a taste, adding more sweetener if needed. Serve it however you like or refrigerate until ready to serve.
Video
Notes
- Adjust the consistency of batter – by adding more or less aquafaba or water
- Make it extra creamy– peel skins of chickpeas, should take an additional 10-15 minutes. Will be worth it if you like your hummus super smooth and rich.
- Serving suggestions - You can use dark chocolate hummus as a dip or spread. For ideas on how to serve it, check out the section "How to Serve" in the post above.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Debra says
I’m sorry I’m dropping my question as it does not relate to this post but will so very much welcome your response. I was told due to thyroid issues I cannot consume soy. What can you recommend to be used as a substitute please? Thank you so much!
Meesha says
You can substitute tofu or tempeh with chickpeas or seitan in most dishes! However, this is hugely dependent on the kind of dishes you are making. Sorry if this answer seems vague, but I will need to know the dish you plan to make to give you a more specific answer.😁
Jessie says
Sooo delicious and easy! I put the recipe into my calorie counting app with my ingredients at home and it was almost exactly the same calories as the one listed per serving. I did have to add 1/4 cup of water to make it more creamy but next time I might try oat or almond milk! Very good with bananas.
Meesha says
Super happy to hear that! I also love having it with bananas. 💚
Tracey Barnes says
It says 44 calories per serving. How big is a serving?
Jim Mee Sha says
It is 2 tablespoons.😁
Jeanne (Zhahn) says
Thanks for the helpful tips. Going to get a decent cocoa.
Meesha says
Glad you find them helpful!
Kat says
Are there any particular crackers or pretzels that you would recommend with it?
Meesha says
Not really, any brand or type will work!😄
Cris Palomino says
Could we use PB2 powder to cut down on fat?
Meesha says
Yes, you can! But you might have to add more water to thin. 😁
Judith says
Can you recommend ways to eat this other than with fruit please? It is very delicious.
Meesha says
I love using it as a spread on toast and pancakes, and to dip pretzels and crackers. It also works beautifully as a filling for crepes too!
Josh says
How many servings can you get from this recipe
Meesha says
You will get about 25 tablespoons, and the nutrition information estimated is for 1 tablespoon.
Madison says
I dont have dates on hand what would you recommend trying as a subsitute?
Meesha says
You can actually use maple syrup, agave syrup or other liquid sweetener in place! I do recommend starting with 1/4 cup and adding more if needed.
Linda says
I see people saying they used dates or that they don't have dates so what can they use instead, however, i don't see dates in the recipe so why are they mentioning them? Am I missing something in the recipe?
Jim Mee Sha says
Hi Linda, i had recently updated the recipe to use maple syrup instead of dates as it produce a smoother texture.
Jennifer says
My family really loved this. I didn't see in the recipe to drain and rinse the chickpeas but i did. Had to add water to get it to blend. I used dates but wanted it to be a tad sweeter so added a tbs of maple syrup.it was delicious with strawberries, apples, and pears. Thanks for the recipe!
meesha says
Glad you like it ! Yes you do need to drain and rinse the chickpeas, will add it to my instructions. 😅
Jennifer says
Is there something that liquid could be used for? Maybe you have a recipe for it?
meesha says
I dont have any currently on my site, but you can actually reserve some of it and thin out the hummus with it instead of water !