For the longest time, I wished my family wanted to eat beans.
Then one day I made black bean brownies and realized that if I made something with beans, but couldn’t actually SEE the beans, my family scarfed it down without a word.
Since this chocolate and bean combination seemed to be a winner, I started to wonder how else I could transform the infamously unappetizing bean into something my family would devour.
Enter chocolate hummus.
There are plenty of ways to put a spin on it (with 10 hummus recipes here), but in the most traditional sense, hummus is a creamy puree made with garbanzo beans (a.k.a. chickpeas), garlic, olive oil, tahini (sesame seed butter) and salt.
In my own little non-traditional corner of the world, hummus is made with whatever bean I have in the pantry (and/or whatever bean my family will eat) and whatever I have to add to make it taste good. And who doesn’t like chocolate?
No offense to the traditional folks – just keepin’ it real.
I distinctly remember when the idea to make chocolate hummus hit me. It was a Sunday afternoon and the kids and Mr. Crumbs were eating lunch. I had already finished and while I was cleaning up, the idea hit me like someone had swung a 2”x 4” against my head.
BAM! Just like that, I wanted to make chocolate hummus.
I pulled out my amazing blender, started dumping ingredients into it, and gave a small taste to my kids to see if they liked it.
They didn’t.
We repeated this process no less than 4 times, testing different sweeteners with different amounts (natural sweeteners, since we quit sugar) and adding vanilla and leaving it out and more cocoa and less cocoa and thicker and thinner…
Just when I was about to give up – and right about the time Mr. Crumbs started laughing at me because I was bent on making chocolate hummus and failing – I hit the jackpot.
I gave my daughter – the resident picky kid – a try of the latest batch. She closed her eyes, tried to pinch her nose and ate it… and then asked for another spoonful!!
That’s good news, yes, but it’s not victory… yet.
I still had to ask her the one question that always predicts whether or not a recipe is a success or failure in our home:
Would you eat this if I put it in your school lunch?
Her response: “Oh yes Mom, this is good. It tastes like that other brown stuff that people eat with a spoon.”
Me: “Pudding?”
Daughter: “Yes, pudding. It tastes like that. Can I have a small bowl of this with a spoon?”
Was I dreaming? Was this for real?!
Did my daughter just ask me for a BOWL OF BEANS AND A SPOON TO EAT THEM WITH?!
Someone pinch me!
Since the kids’ school is peanut-free, I’ve turned to chocolate hummus as a source of protein for their school lunches. My daughter likes to dip apple slices and pretzel rods into them while my son prefers the chocolate hummus between two slices of bread. He says it’s like the chocolate sandwiches that Grandma used to make for him (she used Nutella).
Honestly, whether my kids think it’s Nutella, or they eat it with a spoon, or they think it’s dessert, I don’t care. You can’t go wrong with serving dessert hummus any time of day!
In fact, I’ve started making weekly batches of dessert hummus for the kids, toggling back and forth between this recipe and my cookie dough hummus recipe. They really truly LOVE both of them!
From start to finish, it literally takes 3 minutes to make a batch of chocolate hummus. I call it “5 Minute Chocolate Hummus” just in case you forgot the salt in the cupboard. Or if you need to taste and adjust.
Since my kids are big fans of both chocolate hummus AND cookie dough hummus, (and snickerdoodle hummus AND cake batter hummus), I soak a big batch of garbanzo beans at the start of the month (soaking removes the enzymes that make you toot), cook them in my slow cooker and then freeze them in 1 ½ cup portions. Then I have beans at my fingertips whenever a little person requests them.
Because my fellow wishers know that when someone requests to eat beans, you make them!
Worthy to note…
My husband surprised me several years ago and gave me a Blendtec for my birthday. I admit it’s not the cheapest blender in town BUT it’s well worth every single penny. We’ve had it for 4 years not without any issues, and considering we use it on a near-daily basis, that’s saying a lot.
If you don’t have a high powered blender, I recommend using a food processor to help get a smooth consistency with the hummus.
(Although, I sold my food processor once I realized I kept using the Blendtec instead. Just something to think about!)
Making Chocolate Hummus means my kids will ASK for more beans!
- Making beans is SUPER easy, SUPER delicious, and SUPER healthy!
- I keep garbanzo beans (or any kind of dry bean) stocked in my pantry and freezer. Cook them in large batches on the stovetop, slow cooker, or Instant Pot and freeze in small batches so they’re ready to go.
- This recipe is super easy to make in my high powered blender. (I use it for all sorts of things!) But a food processor like this one would work great too.
Keeping inexpensive ingredients on hand for homemade snacks like chocolate hummus helps to keep our grocery budget low. I buy in bulk or stockpile at rock bottom prices. You can learn how to do that too in my signature course Grocery Budget Bootcamp!
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5 Minute Chocolate Hummus
My family loves this 5-minute chocolate hummus! Sweetened with maple syrup and no sugar, it’s a healthy snack or dessert.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 minutes
- Yield: approx 3/4 cup 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 1/2 cup cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times
- 3 1/2 – 4 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 4 Tbsp unsweetened baking cocoa
- 2 Tbsp water (optional)
Instructions
- In a blender or in a food processor, combine all the ingredients except water, using just 3 1/2 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 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 produced 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 when using garbanzo beans.
Keywords: Chocolate Hummus
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.
Love the recipe. I made it exactly, well with one little change. I added some espresso to intensify the chocolate flavor. I love that you used maple syrup as rhe sweetener. This is my go to recipe foe chocolate hummus after trying several before and after.
★★★★★
Espresso sounds like a great addition !! Thanks