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    Home » Sauces, Dressings and Dips

    Creamy Dark Chocolate Hummus

    Published: Dec 3, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    An apple slice dipped in a bowl of chocolate hummus with text at the bottom half.
    2 images of chocolate hummus served with blueberries, banana and apple slices with text between images.
    Bowl of chocolate hummus with blueberries, wooden spoon and apple slices in the background with text overlay.

    Rich, creamy, and decadent, this dark chocolate hummus is a must-have dip to have on hand! It is super easy to make and is ready in 5 minutes. Incredibly versatile and pairs well with crackers, fruits, and toast.

    Blueberries, sliced apples and bananas served with chocolate hummus with bowl of blueberries, spoon and teacloth beside.

    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!

    Jump to:
    • 💚Why you will love this recipe
    • 🤔Best chickpeas for hummus
    • 🍫What you will need
    • 📃Ingredients notes and substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations/add-ins
    • 🍎How to serve
    • ❄Storing suggestions
    • ❔Commonly asked questions
    • 🍽More healthy vegan desserts
    • 📖 Recipe

    💚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!

    🤔Best chickpeas for hummus

    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.

    Cooked chickpeas and water in a pan.

    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 needed like chickpeas, cocoa powder, maple syrup, peanut butter and vanilla extract.

    📃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!

    Collage showing before and after blending hummus in a blender.

    ✔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.

    Dipping a slice of apple in chocolate hummus with more fruits beside.

    🍎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.

    ❔Commonly asked questions

    Is it vegan?

    Yes, most store-bought chocolate hummus is naturally vegan and are only made from plant ingredients like chickpeas, cocoa powder nut or seed butter, and sweetener. However, do read the ingredients label before purchasing as some may contain dairy or other animal products.

    As for this recipe, it is not only vegan but gluten-free and dairy-free as well!

    How long can it last?

    This dark chocolate hummus will last in the fridge for up to a week, and in the freezer for 3 months. Store it in airtight containers to prevent it from drying out.

    Bowl of chocolate hummus topped with flaked salt with blueberries, a wooden spoon and apple slices beside.

    🍽More healthy vegan desserts

    • Eggless Banana Oat Mug Cake
    • Vegan Peanut Butter Banana Chocolate Chip Cookies
    • Fudgy Vegan Aquafaba Brownies (without butter)
    • Vegan Banana Peanut Butter Oatmeal Protein Cookies

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Chocolate hummus served with blueberries, banana and apple slices.

    Creamy Dark Chocolate Hummus

    Meesha
    Rich, creamy, and decadent, this dark chocolate hummus is a must-have dip to have on hand! It is super easy to make and is ready in 5 minutes. Incredibly versatile and pairs well with crackers, fruits, and toast.
    4.96 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 tablespoons
    Calories 44 kcal

    Ingredients
     
     

    • 1 ½ cup cooked chickpeas about a 15 oz can (see notes)*
    • ¼-1/3 cup maple syrup **
    • ¼ cup peanut butter or any other nut / seed butter
    • ¼ cup cocoa powder or cacao powder
    • 1 teaspoon vanilla extract ( optional )
    Prevent your screen from going dark

    Instructions
     

    • Place all ingredients into the blender or high speed food processor along with 2 tablespoons of water.
    • Blend for a good few minutes, until mixture is silky smooth. Add more water, a tablespoon at a time, if needed.

    Video

    Notes

    *Chickpeas - Both chickpeas cooked from scratch or canned chickpeas will work in this recipe. Refer to the section in the post above on "best chickpeas for hummus" for the full detailed guide on how to cook chickpeas from dry. 
    **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.
     
    Helpful tips
    • 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 the Cocoa Extra Brute by Cacao Barry.
     
    Storing -  Keep dark chocolate hummus in an airtight container and refrigerate for up to a week.
     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.

    Nutrition

    Calories: 44kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 69mgFiber: 1gSugar: 3gVitamin A: 3IUVitamin C: 1mgCalcium: 11mgIron: 1mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. Jessie

      April 15, 2022 at 12:50 am

      5 stars
      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.

      Reply
      • Meesha

        April 15, 2022 at 7:08 am

        Super happy to hear that! I also love having it with bananas. 💚

        Reply
    2. Jeanne (Zhahn)

      February 24, 2022 at 1:21 am

      5 stars
      Thanks for the helpful tips. Going to get a decent cocoa.

      Reply
      • Meesha

        February 24, 2022 at 7:47 pm

        Glad you find them helpful!

        Reply
    3. Kat

      February 10, 2022 at 8:54 am

      Are there any particular crackers or pretzels that you would recommend with it?

      Reply
      • Meesha

        February 10, 2022 at 10:49 am

        Not really, any brand or type will work!😄

        Reply
    4. Cris Palomino

      January 16, 2022 at 6:37 pm

      Could we use PB2 powder to cut down on fat?

      Reply
      • Meesha

        January 17, 2022 at 8:18 am

        Yes, you can! But you might have to add more water to thin. 😁

        Reply
        • Judith

          January 22, 2022 at 7:05 pm

          Can you recommend ways to eat this other than with fruit please? It is very delicious.

        • Meesha

          January 23, 2022 at 8:19 am

          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!

    5. Josh

      October 24, 2021 at 6:12 am

      How many servings can you get from this recipe

      Reply
      • Meesha

        October 25, 2021 at 8:02 am

        You will get about 25 tablespoons, and the nutrition information estimated is for 1 tablespoon.

        Reply
    6. Madison

      July 03, 2021 at 7:53 am

      5 stars
      I dont have dates on hand what would you recommend trying as a subsitute?

      Reply
      • Meesha

        July 03, 2021 at 3:12 pm

        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.

        Reply
    7. Jennifer

      February 12, 2021 at 7:46 am

      4 stars
      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!

      Reply
      • meesha

        February 12, 2021 at 9:48 pm

        Glad you like it ! Yes you do need to drain and rinse the chickpeas, will add it to my instructions. 😅

        Reply
        • Jennifer

          February 12, 2021 at 11:47 pm

          Is there something that liquid could be used for? Maybe you have a recipe for it?

        • meesha

          February 13, 2021 at 2:59 pm

          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 !

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