Chocolate hummus is a sweet and fun twist on a classic dip! It’s perfectly creamy, has just the right amount of sweetness, and will wow your guests when served alongside the season’s fresh fruit.
It was only a matter of time before I combined two of my favorite things in the kitchen: hummus and chocolate! And I have to say, this chocolate hummus might be runner up against my homemade Nutella. It’s a dessert dip that’s creamy, but not overly sweet, and packed with good-for-you ingredients.
Best of all, it only takes 5 minutes to blend this chocolate dream up! Serve it up with an assortment of fruits, crackers, or whatever your heart desires.
Chocolate Hummus Ingredients
- Chickpeas: To make this recipe quick and easy, use canned chickpeas instead of soaking dried ones. In the end, the texture is about the same!
- Cacao Powder: I like to use raw cacao powder, but unsweetened cocoa powder will work too.
- Maple Syrup: Adds a touch of sweetness, but it’s not overly sweet.
- Milk: Any kind will work here, but I personally like to use either oat milk, cashew milk, or almond milk for creaminess.
- Tahini: This is a traditional ingredient in hummus, but you can also use almond butter or any nut butter for a tasty variation.
- Vanilla Extract: A splash of vanilla helps to tie all the sweet flavors together.
Find the printable recipe with measurements below.
How To Make Chocolate Hummus
You’ll be glad to hear this recipe comes together in just 5 minutes! Perfect for when those sweet cravings strike. Here’s what to do.
- Drain chickpeas. Drain your chickpeas before adding them to the blender. But there’s no need to rinse them.
- Blend away! Add the chickpeas and the rest of the ingredient into a high powered blender and start blending. Make sure to use your tamper to push down on the ingredients to ensure a nice and smooth hummus!
- Taste test. If it’s too thick for your liking, just add a splash of milk and blend it again until creamy. If it’s not sweet enough, add a splash more maple syrup or other sweetener.
Ways To Serve This Hummus Recipe
The beauty of chocolate hummus is just how versatile it is. It’s great for spreading onto paleo pancakes, toast, or even my crepes. But I always find myself making it the star of a dessert platter. Here’s a few dipping items to add to your plate:
- Fresh Fruit: All sorts of berries are a given such as strawberries, blackberries, and raspberries. But don’t forget about complimentary fruit flavors such as orange slices, apples, bananas, pears, or even kiwi.
- Dried Fruit: You can use dried berries, apricots, apples, or even pineapples for a fun chocolate combo.
- Crunchy Things: Whether it’s salty or sweet, any type of cracker will work! A few options can be banana chips, plantain chips, sea salt chips, or apple chips (though store-bought apple chips are a bit more durable than homemade versions).
How To Store Chocolate Hummus
This recipe makes about 3 cups (the perfect party size!), but if you’re making it for just one or two people you can always reserve half to enjoy at a later date. Here’s a few ways to store it.
- To Store: Just pack it into a sealed container and store in the fridge up to one week.
- To Freeze: If you have leftovers (which will be unlikely), you can freeze the hummus in sealed containers for up to 2 months. When ready to use, let it thaw in the fridge overnight.
A Few Questions Answered
- Can I make this in a food processor? Yes, you can. But using a high-powered blender with a tamper makes the texture so much smoother.
- Can I cut the recipe in half? Yes! But if you do so, you’ll need to use a food processor as there’s not enough “stuff” to blend properly in your high powered blender. Also, if you go this route, I’d remove the chickpea skins for a smoother texture.
- Is there a way to make it sweeter? Of course. Just add a bit more maple syrup, or other sweetener, and blend it again until smooth.
More Tasty Hummus Recipes
If you love hummus as much as I do, here’s a few delicious ways to incorporate veggies and herbs into the mix!
- Roasted Beet Hummus (love that bright pink hue)
- Green Hummus (packed with veggies and herbs)
- Roasted Red Pepper Hummus (smokey and delish)
- Roasted Cauliflower Hummus (low-carb friendly)
If you make this chocolate hummus, let me know how it turned out! I’d love to hear what you think in the comments below.
- 2 (15-ounce) cans chickpeas, drained
- 3/4 cup cacao powder
- 1/2 cup maple syrup
- 1/3 cup milk, any type works
- 1/3 cup tahini, or nut butter
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- Add all of the ingredients to a high-powered blender. Turn the blender on while simultaneously using the tamper to push down on the ingredients, until it's blended smooth. Give it a taste, and if you'd like it a bit sweeter you can add more maple syrup. If you'd like a thinner texture, add a splash more milk.
- Serve with strawberries, and apple slices or other fresh fruit, dried fruit, or crackers.
- As I mentioned at the beginning this is moderately sweet, not overly sweet. So feel free to tweak the level of sweetness to your preference.