Make this yummy chocolate hummus in less than 5 minutes with pantry staples. This easy, healthy dessert hummus tastes like brownie batter – you’ll want to eat it right off the spoon!
For the longest time, I wished my family would eat beans.
Then I experimented with stretching ground beef using lentils and making Black Bean Brownies and White Bean Blondies, and the results were delicious!
I realized that if I made something with beans – but my family couldn’t SEE the beans – they’d eat it without a word.
And since beans are a frugal pantry staple, I kept looking for ways to add them to our meals.
THE ORIGINAL CHOCOLATE HUMMUS RECIPE
In the most traditional sense, hummus is a creamy puree made with a base of garbanzo beans (a.k.a. chickpeas), with added garlic, olive oil, tahini (sesame seed butter), and salt.
In my little non-traditional corner of the world, hummus is made with whatever bean I have in the pantry and whatever I have to add to make it taste good.
My family’s favorite hummus recipe skips the tahini and uses more pantry staple ingredients instead for that classic hummus flavor.
So, since I’m already making hummus substitutions, and I’ve already discovered that adding chocolate to beans makes delicious brownies, why not combine the two?
Enter chocolate hummus!
HEALTHY CHOCOLATE HUMMUS RECIPE INGREDIENTS
After testing this recipe no less than 5 times, using different sweeteners with different amounts and adding vanilla and leaving it out and more cocoa and less cocoa and thicker and thinner…
My picky kid not only gave two thumbs up but asked for seconds on this dark chocolate dessert hummus.
Luckily, the chocolate hummus ingredients are pretty simple:
- Garbanzo Beans (Chickpeas). You can use canned beans, or you can cook dry beans yourself. Black beans also work well in this chocolate hummus recipe.
- Maple Syrup. We prefer this sweetener, but you can use granulated sugar as well. Honey will likely have too strong of a flavor for chocolate hummus.
- Vanilla Extract. Helps trick your palate into thinking this dessert hummus is sweeter than it is. Here’s how to make your own.
- Cocoa Powder. I usually use raw cacao, but any unsweetened cocoa powder will work.
- Water. You can also use any type of milk instead of water for this hummus recipe, but we found that the flavor of milk, whether dairy or a non-dairy alternative like coconut milk or almond milk, came through in the result. Using water gave the truest “brownie” flavor!
- Salt. A bit of salt helps bring out the sweetness. But not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
Note that this recipe does NOT call for tahini. I found that the tahini flavor was too strong for this delicate cocoa brownie hummus, and it was expensive too. Why use it when you don’t need it?
And bonus! These simple chocolate hummus ingredients make for a dessert that’s vegan, dairy-free, and gluten-free, making it a perfect allergy-friendly treat!
HOW TO MAKE CHOCOLATE HUMMUS INSTRUCTIONS
Step 1: In a high-speed blender or a food processor, combine the beans, maple syrup, vanilla extract, salt, and unsweetened cocoa powder.
Step 2: Blend or puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tablespoon at a time to create the desired consistency. Taste the chocolate hummus and add additional maple syrup if desired.
Store chocolate hummus in an airtight container in the refrigerator. I do not recommend making extra to freeze.
CHOCOLATE HUMMUS FLAVOR VARIATIONS
- For a richer brownie flavor, add chocolate chips to the hummus after blending.
- Substitute peppermint extract to make mint cocoa hummus.
- Use almond extract instead of vanilla and add shredded coconut for almond joy hummus.
- Add cinnamon and a pinch of cayenne pepper for Mexican cocoa hummus.
- Add instant coffee for mocha cocoa hummus.
- Add Nutella for hazelnut cocoa hummus.
- Add peanut butter for peanut butter cup hummus (or substitute another nut butter like almond butter).
- For a truly decadent treat, consider drizzling caramel on top with a pinch of salt for salted caramel brownie hummus!
CHOCOLATE HUMMUS RECIPE TIPS
- If you use canned beans and there’s salt already added, reduce the salt in the recipe to just a pinch.
- You can remove the skin from garbanzo beans before pureeing for a creamier texture. To do this, pinch the bean between your thumb and index finger, and the skin will peel off.
- If you want a sweeter hummus, increase the maple syrup. Make sure not to thin the hummus too much though – you want a consistency similar to frosting.
- This chocolate hummus recipe is vegan as written. Stick with water instead of the optional milk and you’re good!
WHAT DO YOU EAT CHOCOLATE HUMMUS WITH?
We most often use this dark chocolate hummus recipe as a dip. We love it with fresh fruit like apples, strawberries, pears, and raspberries. For something crunchy, pita chips, graham crackers, and pretzels are our preferred scoopers. But the fun doesn’t end there!
- Make sandwiches or spread dessert hummus on top of toast
- Fold into a quesadilla with bananas or strawberries
- Add brownie hummus to the top of fluffy pancakes or deep pocket waffles
- Use chocolate hummus as a frosting for cakes and brownies
- Mix into overnight oats
- Spread chocolate hummus on rice cakes.
MORE YUMMY DESSERT HUMMUS RECIPES
I was making chocolate hummus before grocery stores like Trader Joe’s and ALDI started carrying it on their shelves. It’s the perfect high-protein snack you can eat right out of the bowl!
My readers love chocolate hummus so much (gauging by 300+ comments and a 4.9-star rating) that I created a whole lineup of dessert hummus recipes (all non-traditional, of course):
HOMEMADE CHOCOLATE HUMMUS FAQS
Can you buy chocolate hummus?
Chocolate hummus has become a trend, and brands like Sabra, Trader Joe’s, HEB, Boar’s Head, and ALDI now make chocolate hummus among other flavors.
Is Sabra chocolate hummus healthy?
As of this writing, Sabra chocolate hummus contains soybean oil and two preservatives. We avoid soy whenever possible, and there’s no need for preservatives when you can use this chocolate hummus recipe to make your own in less than 5 minutes!
How do you store chocolate hummus?
Store in an airtight container in the refrigerator for up to one week or in a freezer for up to three months. Let the frozen chocolate hummus thaw overnight in the refrigerator and stir well before serving. The texture does change slightly with freezing, so if you’re not a fan, just whip up a fresh batch when you want a treat!
MORE YUMMY CHOCOLATE RECIPES
- Homemade Chocolate Mousse
- Chocolate Banana Bread
- Chocolate Peanut Butter Cake
- Healthy Homemade Chocolate Pie
- Chocolate Unbaked Oatmeal Cookies
- Homemade Chocolate Cake Mix Recipe
- Healthy Chocolate Chip Cookies
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5 Minute Chocolate Hummus
Make this yummy chocolate hummus in less than 5 minutes with pantry staples. This easy, healthy dessert hummus tastes like brownie batter – you’ll want to eat it right off the spoon!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approx ¾ cup 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 ½ cups cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained, rinsed 3 times, with skin removed (see notes below)
- 3 ½ – 4 Tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- 4 Tbsp unsweetened baking cocoa powder
- 2 Tbsp water (optional)
Instructions
- In a blender or in a food processor, combine all the ingredients except water, using just 3 ½ Tbsp of maple syrup.
- Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add the remaining maple syrup if desired.
Notes
- I’ve tested this recipe with great northern beans, garbanzo beans, and black beans. I prefer to use black beans since the “bean” flavor is more subtle and they produce a creamier texture, but you can really use whatever you happen to have.
- If you use canned beans and there’s salt already added, reduce the salt in this recipe to just a pinch.
- If you choose garbanzo beans, remove the skin from the bean first. You can do this by pinching the bean between your thumb and index finger, and the skin will peel off. This helps to create a creamier texture.
Nutrition
- Calories: 103
This is sooo tasty! It is the one way I can get our kids to eat beans! We love it on graham crackers. I recently tried adding half a teaspoon of cinnamon, it’s even better!!
This came out very creamy and delicious! I found it mixed best in a food processor. I used great northern white beans, as I didn’t feel like peeling the skin off the chickpeas. I also used agave over maple syrup, doubled the vanilla extract, & used plant based milk rather than water. I also added a dash of cinnamon. Next time I might add peanut butter & see how that comes out! Thank you for this easy appetizer to bring to any get together!
I have made this with chickpeas, but using black beans has become our go-to for this recipe. (Both options are delicious.)
Next time I will try adding some cinnamon. We have found a generous Tbsp of peanut butter (we like Smuckers Natural) is a good option.
I LOVE this recipe and have made it and shared it many times in the last month!! Thank you!
Wondering why your Chocolate Hummus recipe calls for Garbonzo beans and in your notes u indicated your choice of beans for this recipe is black beans. Which should I use?
Reba,
Most hummus recipes are traditionally made with garbanzo beans, so that it why it is listed in the recipe. I noted that I like black beans, as it is a taste preference. Also, in case somebody doesn’t have garbanzo on hand, they could use other beans. Hope this helps.
How long do you think this will keep in the freezer? Thinking of making a batch and freezing in cubes to use for my daughters lunches.
Hello Tina!
You can keep this homemade hummus in the freezer for up to 4 months. Thanks for posting!
Would agave syrup or honey work in place of the.maple syrup?
Hi Cheryl,
Yes, both could work – depending on which flavor you prefer. The flavor of honey will stand out more than agave. Hope this helps. 🙂
I love chocolate hummus, and it is getting harder to find in the store, so I’m looking forward to trying this recipe. My other favorite flavor is caramel. Do you have a caramel hummus recipe?
Hello Cara,
We’re happy to hear that you enjoyed this chocolate hummus recipe! We don’t have a recipe for caramel hummus at the moment. You should try the homemade salted caramel recipe. 🙂
https://dontwastethecrumbs.com/create-your-own-homemade-salted-caramel/
I have had both apple pie hummus and pumpkin hummus, both are great, but not a constant at the grocery, so am going to have to make my own. Using you recipe as a basis. Thanks!
I’ve never eaten humus. What would you eat this with?
You can eat it plain with a spoon, or on sweet/plain crackers, or rice cakes, or even bread. Can also be nice with sliced fruit, or spooned onto banana. Some people also might like to dip pretzels in it. Definitely worth playing around with!
Another great dessert hummus! I think I am just going to work my way through all your hummus recipes for my lunches while it is so hot at the beginning of the school year. I used sugar free maple syrup, but will try the real deal next time. Might also try adding a bit of cayenne pepper for a kick.
Hi Corri!
We’re SO glad you’re enjoying our hummus recipes. Thanks for sharing! 🙂
A little trick I use when making any kinda of hummus to make it even creamier….I boil the beans for 15-20 minutes with a teaspoon of baking soda to soften the shell, then rinse several times with cool water before adding to the blender. Also when I’m blending the beans a add ICE cold water!
Hi – how long would this keep in the fridge? Thanks!
Hello Vanessa,
This will last in the fridge anywhere from 3 to 4 days. Hope this helps!
When you say you soak and cook a big batch of beans then divide in 1 1/2 cup pkgs and freeze them, how much dried beans do you start with- 1 lb pkgs?
Hi Vicky,
Yes, you can start with a 1lb package of dried beans. 🙂
I made this this morning for my sliced apples and it is fantastic!! Definitely my new “go to” for a quick but healthy (sweet tooth) snack. 👍🏼
Hi Melissa,
We’re so glad you love this recipe! Thanks for sharing. 🙂
You don’t use Tahiti in this recipe?
Super fast and easy. My 4yo has a lot of feeding aversion and chocolate hummus is a recent fave and I ran out. He enjoyed making it with me, we did add a bit more maple syrup than the recipe called for but he is thoroughly enjoying it.
I was thinking of using this as ‘frosting’ on a birthday cake for my toddler.
Does it hold? Or would I need to make it a frozen dessert?
Hi Kathryn,
I would think that the cake would have to be served right out of the refrigerator, and stored in the fridge since the hummus is made with beans. I have never served it as a frozen dessert. Let us know how it turns out, if you try it that way. Otherwise, I think it could be used as a ‘frosting,’ but it would have to be kept cold and served that way. Hope this helps! 🙂
First time soaking chicknpeas r they supposed to be firm ?n has anyone tryed the caned chick peas?
I tasted hummus last month, yum!
I like to add 2T of walnut butter that I make, and plan to try sunflower seed butter too. I have chickpeas soaking right now, so tomorrow I will try chocolate because a pan of fudge is calling and no no no I do not need to make fudge. Maybe a spoon of hazelnuts too.
Chickpeas will be firm after soaking. They soften up after cooking. Canned chickpeas do work also. It is what I usually use, but I need to remember the tip about removing the skins. My hummus wasn’t as smooth as the stuff I have gotten from the store.