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
G
I made this with very low expectations because the ingredients seem so simple. but omg it tasted so good!! I added toasted hazelnut and blended according to the recipe and it tastes like nutella!! Thank you for this recipe!
Tiffany
You are very welcome G!
Angel
Ok. I made this according to the recipe with the exception of the maple syrup. All I had was agave nectar so I used 4 T. It was SO, SO good. Then just for fun I added about 1/4 tsp rum flavoring. Yummo!!! This will definitely be my go-to when Im having a chocolate craving. Thanks!!
Tiffany
You’re very welcome Angel! I like the addition of the rum extract!
Kitty Pentecost
I made two batches of this today. I made the recipe as printed here and it was wonderful. I made a second batch with a well rinsed can of black soy beans since my husband is trying to control early diabetes with diet. Both were delicious. Thank you. (both times I used a sugar free syrup to sweeten).
Tiffany
So glad you enjoyed this recipe Kitty, and I’m happy the substituted version turned out as well!
Eunice
Can this be frozen in smal portion and dethawed in lunchboxes to eat with biscuit sticks?
Tiffany
I’m not sure Eunice, but if you try it, please come back and let us know how it turns out!
Amz
I just made my own version of this because I was hungry and craving something sweet, and chickpeas was all that I had.
I then decided to search if anyone else had ever made ‘sweet blended chickpeas’ before, and came across your site.
I made it with dates and honey as the sweetener. I also heated it up as it’s chilly where I live, so I thought I’d try make a warm “breakfast porridge meal” out of this.
It wasn’t bad, but the chickpeas (canned) were really strong; perhaps because I didn’t rinse them? 😀
I will swirl in some peanut butter next time 🙂
Tiffany
Rinsing certainly helps to remove some of that weird taste that comes with canned beans. Peanut butter would be a good addition!
Jen
Just whizzed up a batch to try… both (incredibly fussy) kids have had a taste and approved it so far. Suggested they might want to dip apple slices in it and they’re both happy to try that at lunch. Fingers crossed 🙂
Tiffany
Mine are crossed with you Jen!
sandrine MEY
Hey! thanks for this amazing recipe! Where do I keep it? In the fridge or can it stay out?
Tiffany
In the fridge Sandrine!
sandrine MEY
thanks!!! I tasted it. It’s delicious!!!
Billie Yu
Hi,
That’s a great recipe. MAY I KNOW HOW LONG IT CAN LAST FOR IF I store in the fridge, thanks
Kyare - Team Crumbs
Billie, 1 week. =)
Gail Plaskiewicz
My mom is trying to loose weight and loves chocolate. I’m a super taster so I can’t have sweets or I’d better find a sink or toilet really fast! My sisters also love chocolate so I think I will make a batch and see how they like it. We don’t have a food processor or a high powered blender (our Vita Mix from the 89’s I think stopped working and we got rid of it) so we just have a regular old, not that expensive blender and an immersion blender. Which one would be best? Will let you know how we all liked it after I make it. I can’t rate it until I try it!
Gail Plaskiewicz
I meant 80’s not 89’s.
Tiffany
I’d go with the regular blender first Gail – let me know how it turns out!
J
Thanks for this recipe! I am a horrible chocoholic and always crave a snack in the evening. Fruit alone just doesn’t cut it for me. Chocolate pudding/mousse is one of my favorites. So your recipe is very exciting for me! fter living in the Middle East for 10 years, I use chickpeas quite often, and for making hummus was taught that adding a bit of baking soda to the cooking water helps soften/break down the beans to make a smoother hummus. I was also taught to cook the beans until they are almost falling apart, then quickly drain and mix while the beans are still hot using a bit of the hot bean water to thin in order to avoid the grainy texture. After it has been processed, it can be refrigerated and it won’t turn grainy. Thanks again for a great recipe!
Tiffany
Thanks for these great tips J!
Kardn
It is so important to avoid artificial sweeteners. They destroy many of the beneficial bacteria in your gut microbiome….can lead to weight gain, gatrointestinal side effects including leaky gut. Truly avoid at all cost…they are harmful to your health.
Sue
I just made this! I followed the recipe except I added one Truvia packet and a tbls of all natural peanut butter!! Ooohhhhh this is the best snack! Thank you!
Tiffany
Great additions Sue! So glad you liked it!!
Gloria McLaughlin
Thank you so much for the recipe. I am Canadian and we don’t have it in the stores here. I heard about it on Shark tank. I just made it and love it. thanks again.
Tiffany
You’re very welcome!
Pamela D
Yum, yum, yum!! I love that my kid is eating bananas and black beans! So good!
Charlotte
I was skeptical, I mean really, really skeptical so I tried this recipe while my husband was out of town. I made it and tasted it and it was okay. I put it in the refrigerator and brought it out this afternoon for a quick taste. OMG It is absolutely wonderful. I couldn’t stop eating it. I made it with Hersheys Extra Dark Coco powder (and so only used 3 Tablespoons). Here is the breakdown using 4Tablespoons of maple syrup. This recipe makes
2 cups and I calculated that a serving was 2 Tablespoons.
Nutrition Facts
Servings 16.0
Amount Per Serving
calories 37
% Daily Value *
Total Fat 0 g – 0 %
Saturated Fat 0 g – 0 %
Monounsaturated Fat 0 g – Polyunsaturated Fat 0 g – Trans Fat 0 g
Cholesterol 0 mg – 0 %
Sodium 623 mg – 26 % ( calculated based on 1/4 teaspoon but didn’t use that much)
Potassium 74 mg – 2 %
Total Carbohydrate 8 g – 3 %
Dietary Fiber 2 g – 7 %
Sugars 3 g
Protein 1 g – 3 %
Vitamin A – 0 %
Vitamin C – 1 %
Calcium – 1 %
Iron – 3 %
* The Percent Daily Values are based on 2000 calories
Tiffany
So glad I converted a skeptic! 😉 Thanks for sharing the nutritional information Charlotte, and enjoy the chocolate hummus!
Darren
I added 1 Tbsp of coconut oil and it completely reduced the graininess. This worked with both garbanzo and black beans. Thanks for the great recipe!
Tiffany
You’re welcome, and thanks for the tip!
Carol Bratlien
I made this the first time with canned chick peas and a second time with canned black beans. I preferred the texture (smoother) with the black beans, although to be fair, I did blend it longer and added more water when I made it with the black beans. I was at a WFPB cooking class recently and since this was such a quick recipe, we made a batch to go along with our meal. Dipped baked plantains in it and we added a spoonful or two as a topping to our dessert — a frozen pineapple sorbet blended with a Vitamix. It went very well with the pineapple!
Amy Baumgartner
I’m doing Weight Watchers and would like to make it more weight watchers friendly. Have you tried using stevia instead of the maple syrup?? I’m wondering what that would be like. Or maybe a sugar free maple syrup??
Tiffany
Hey Amy – see my response to Sandy Brown about the same topic. 🙂
Christine
I make hummus weekly. And I’m a choc-a-holic. Must say, before I read your recipe, I never thought of combining the two. But it’s a brilliant idea! Thank you!
Carol Bratlien
I would never have known there were beans in this recipe! I really enjoyed the chocolate hummus – I put some on a plate and dipped strawberries and apples in it. I thought it also would be really good on toast along with some nut butter. Can’t wait for my vegetarian granddaughter to try it. It was thick enough that I also thought it would be a great frosting for a healthy cupcake! 5 Stars!!
Tiffany
Thanks so much for the glowing review Carol!
Sandy Brown
I just bought the board Head hummus and am in love. I will be trying this soon. I’m on Weight Watchers and need to find the lowest calories. Do you think sugar free maple syrup would work?
Tiffany
My concern with SF maple syrup is that it’s not really maple syrup at all… definitely read the ingredients Sandy. Those artificial sweeteners will do a ton more damage than a few extra calories! ♥