This Dark Chocolate Hummus recipe is easy and guilt-free. A combination of chocolate, chickpeas, almond butter, and maple syrup makes it a protein-packed snack and a crowd-pleasing dessert. Gluten-free, vegan.
Dessert dips have come into their own in recent years. Just like this s'mores dip, chocolate hummus can be enjoyed with cookies, fruit, or pretzels.
Chocolate cravings have met their match!
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Why you'll love this recipe
- Simple ingredients
- Healthy treat
- High-protein snack or dessert
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Canned chickpeas - Also known as garbanzo beans are the base of our sweet hummus.
Baking soda - Optional, but if you choose to boil your chickpeas, baking soda will help in removing the skins and allowing for a creamy texture.
Unsweetened cocoa powder - Rich cocoa powder, or cacao powder, gives this dip that dark chocolate flavor.
Maple syrup - This unrefined sweetener combined with vanilla gives this dip its chocolatey taste reminiscent of brownie batter! Agave syrup makes a good vegan substitute or honey if not vegan.
Almond butter - In lieu of tahini in traditional hummus, almond butter takes its place for this sweet variation. Cashew butter can be used in its place.
And for more of a peanut butter cup flavor, peanut butter can be substituted. Sunflower seed butter is a great nut-free alternative.
Vanilla extract - Vanilla really rounds out the rich flavor and gives it a brownie batter hummus vibe!
Step-by-step instructions
Before you start: Drain and rinse the chickpeas.
Step 1: Place chickpeas in a saucepan and cover with 3-4 cups of water. Add baking soda and bring to a boil, then reduce heat and simmer for 10 minutes.
Step 2: Strain the chickpeas and rinse with cold water, using your hands to rub off the skins. Set aside.
Step 3: Add almond butter and maple syrup to the bowl of a food processor. Process until combined.
Add chickpeas, vanilla, salt, and cocoa powder and process on high until smooth.
Step 4: Drizzle in 3 tablespoons of cold water and process again until creamy.
Serving suggestions
This healthy chocolate hummus recipe is a perfect vehicle for fresh fruit or other treats! Here are some favorite ways to enjoy it:
- Fresh strawberries, apples, bananas
- Graham crackers
- Shortbread cookies
- Salty pretzels
- Marshmallows
- Schmear on English muffins or toast
- Fold in dark chocolate chips
- Sprinkle sea salt on top before serving
If you love chocolate, you'll also love this healthy Nutella!
FAQs
The base of this healthy chocolate dessert dip is made with protein and fiber-rich chickpeas. Unsweetened cocoa powder is rich in polyphenols and flavanols with antioxidant and anti-inflammatory properties.
Lower on the glycemic scale and full of its own antioxidants, maple syrup is used as a sweetener here.
Yes! This chocolate dessert hummus is made dairy-free and vegan as it is sweetened with maple syrup and made without any animal products.
Boiling your canned chickpeas with baking soda helps them soften as well as remove the skins.
Want another chocolate recipe? Check out this keto chocolate cake!
Recipes to serve with chocolate hummus
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dark Chocolate Hummus
Ingredients
- 2-15 ounce cans chickpeas drained and rinsed
- 1 teaspoon baking soda
- ⅓ cup almond butter
- 8 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 5 tablespoons unsweetened cocoa powder
Instructions
- Optional, see notes: Cover chickpeas in a medium saucepan with 3-4 cups of water. Add baking soda and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes.Strain the chickpeas in a colander and rinse with cold water. Use your hands to rub skins off chickpeas. Set aside.If skipping this step, start with next instruction.
- Add almond butter and maple syrup to the bowl of a food processor. Process until combined.
- Add the chickpeas, vanilla, salt, and cocoa powder. Process until smooth.
- Add 3 tablespoons cold water to the mixture and process once again until smooth and creamy.
- Serve with fruit, cookies, or pretzels! Best eaten within 2-3 days. Store in an airtight container in the refrigerator.
Sarah
This hummus is such a delicious and satisfying snack!