Make healthy chocolate hummus in less than 5 minutes at home with ingredients from your pantry (no tahini!). A delicious, easy dessert that tastes like brownie batter and goes perfectly with fruit, pretzels, graham crackers, or a spoon! Plus this vegan chocolate hummus is naturally gluten-free and dairy-free!
For the longest time, I wished my family would eat beans.
Then one day I experimented with black bean brownies and realized that if I made something with beans – but my family couldn’t SEE the beans – they’d eat it without a word.
Enter chocolate hummus!
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) and then adds garlic, olive oil, tahini (sesame seed butter), and salt. My family’s favorite hummus recipe skips the tahini and uses more pantry staple ingredients instead.
In my 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.
The Dessert Hummus Lineup
I was making cocoa 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):
Simple Ingredients for Dark Chocolate Hummus Recipe
After testing this recipe no less than 5 times, testing 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 my dark chocolate hummus recipe. Here’s what you need:
- Garbanzo Beans. You can use canned beans, or you can cook dry beans yourself. Black beans also work well in this recipe.
- Maple Syrup. We preferred this, but you can use granulated sugar as well. Honey will likely have too strong of a flavor for this hummus recipe.
- Vanilla Extract
- Baking Cocoa. I usually use raw cacao, but any unsweetened cocoa powder will work.
- Water
- Salt
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?
Tip: You can use any type of milk instead of water for this hummus recipe, but we found that the flavor of milk – coconut milk, almond milk, cow milk – came through in the result. Using water gave the truest “brownie” flavor!
How to Make Blender Hummus that Tastes Like Chocolate Brownies
Step 1: In a high-speed blender or a food processor, combine the beans, maple syrup, vanilla extract, and unsweetened cocoa powder.
Step 2: Blend or puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the hummus and add the remaining maple syrup if desired.
Making Different Flavors of Cocoa Hummus
- Substitute peppermint extract to make mint cocoa hummus
- Substitute almond extract and add shredded coconut for almond joy hummus
- Add cinnamon and cayenne for Mexican cocoa hummus
- Add instant coffee for mocha cocoa hummus
- Add Nutella for hazelnut cocoa hummus.
- Add peanut butter for cocoa peanut butter hummus (or sub another nut butter like almond butter)
Other Chocolate Hummus Ingredients to Consider
- If you want a richer brownie flavor, add chocolate chips to the batter.
- If you want a sweeter hummus, increase the maple syrup.
- If you have caramel, consider drizzling on top with a pinch of salt for salted caramel brownie dip!
- If you want vegan hummus, be sure to skip the milk!
FAQs Regarding Healthy Chocolate Hummus
What do you eat chocolate hummus with?
We most often use this hummus as a dip. We love it with fresh fruit like apples, strawberries, and raspberries. Or when we want something crunchy pita chips, graham crackers, and pretzels are our preferred scoopers. Here are some other fun ideas:
1. Make sandwiches or on top of toast
2. Fold into a quesadilla with bananas or strawberries
3. Add to the top of fluffy pancakes or deep pocket waffles
4. Use as a frosting for cakes and brownies
5. Mix into overnight oats
6. Spread on rice cakes
Can you buy chocolate hummus?
Chocolate hummus became 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 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 hummus thaw overnight in the refrigerator and stir well before serving.
More Tasty Dessert Recipes
- Homemade Chocolate Mousse
- Peanut Butter Chocolate Chip Cookies
- Chocolate Banana Bread
- Best Chocolate Pie
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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
Keywords: chocolate hummus, dessert hummus, chocolate hummus recipe, dessert hummus recipes, chocolate hummus ingredients
Lisa
This recipe is heaven!! I was very sceptical but it’s delish! My toddler refused to try it but that just means more for me!!
★★★★★
Tiffany
Yay!! I’m so glad you liked it Lisa! Sometimes kids have an aversion to “weird” looking food, and really, mashed up black beans DOES look weird… but don’t give up! Repeated exposure is key to raising kids that aren’t picky. 🙂
Kim C
I made this with a banana for the sweetener instead of maple syrup. Delicious! I used more like 1.75 cups of homemade chick peas because that’s what I had, blended in food processor with 4T cocoa powder, very ripe banana, and 1t vanilla. It was soft, no need for any more liquids. Didn’t add salt either. Loved it! Hoping my teenager will too— he is a fan of chocolate banana “nice” cream, and Nutella, and is trying eat healthier and to add more protein to his diet. Should be a winner!
Barb
How easy, tasty and healthy. I didn’t have maple syrup, used honey. Trying to control my intake. This will be a great treat.
Sue
I’ve seen chocolate hummus in stores for a couple of years now, but never bought any. AFTer seeing this recipe I think I’ll make some! Homemade hummus is always better anyway. Thanks!
Tiffany
I totally agree, Sue! I hope you enjoy it!
Emma Churchyard
Could I use a different sweetener? Like coconut sugar? I live in South Africa and maple syrup is hard to find, and very expensive! 😉
Tiffany
Absolutely Emma! Just adjust to taste and keep a tablespoon or two of water handy in case the hummus gets too thick.
Jeff Winett
I have not a clue as to how I found my way to your most provoking recipe that I have ever seen. Yet I am glad for having done this. I am mocking myself here, so I just wanted to share how I let 3 of my foodie friends know what I’ve stumbled upon in an email. In the subject line of my email I wrote “OY!” And here is the body of my email 🙂
I am embarrassed. I am ashamed. Yet I need to get this out of my system.
I am going to make this:
https://dontwastethecrumbs.com/2016/07/chocolate-hummus/
Truth be told, I am actually psyched beyond explanation. I will use the 1 can of rinsed (3 times) black beans! My 5 star rating is based on an interest level like all get out. Can’t wait to try this.
★★★★★
Tiffany
LOL – I’m glad you stumbled over Jeff. I hope you like the hummus!
Jeff Winett
Eating this, even as I write. I need the break, or I think I’ll lick the bowl clean. This is ALL THAT (what you wrote), and more. Straight off the bat I went for your black bean iteration. This will be what I surprise friends, who break bread in our home….or for toting to a dinner, as well! Much thanks for what you shared.
★★★★★
Tiffany
So glad you liked it Jeff! Thanks for coming back and sharing this with me!
Ashlee
Delicious! I used navy beans instead of chickpeas and after tasting scooped in a hearty spoon full of peanut butter, which added some nice extra creaminess and a subtle peanut note. Thanks for the recipe!
Tiffany
OOH – good call on the PB Ashlee!
Jennifer
Thank you! My step sons mom only fed him processed food, cheese, bread and milk! This is the very first thing I’ve ever seen him eat that was good for him. I forgot the salt and added a dash of brown sugar because he’s so very picky! He said it’s the best chocolate he’s ever had! Lol, thank you again!!!
Abby Kuo
Just made it, but for my own twist, I also added some toasted hazelnut to blend with it. It was so delicious, thank you!
★★★★★
Tiffany
YUM! What a great addition Abby!
Stephanie Stroh
Just whipped this up. So delicious, I could eat the whole batch with a spoon! Thanks for creating this for us!
Tiffany
You’re so very welcome Stephanie! (I like making this so I don’t feel guilty for eating a whole bowl of beans, LOL!)
Angela
This was good! The texture reminded me a lot of ice cream. Is there a way I could adapt this recipe into an ice cream recipe?
★★★★★
Charity Fain
I made this last night using canned black beans. However, I accidentally used spicy black beans. My daughter loved it anyway and put it with apples in her lunch today. Kinda tasted like the dark chocolates you can buy now with chiles added. 🙂
Carol
If using canned chick peas, what size can or do you measure out an amount .
Tiffany
One 15 oz can Carol. 🙂
Kate
Chocolate hummus was a basket ingredient on Chopped, I had never heard of it before and I was intrigued. When I googled a recipe your website was the first that showed up. So I made this yesterday with my 4yr old picky eater, and she loved it! As did I, but that’s just a happy bonus. We used canned garbanzo beans, and squeezing the skins off the beans was actually a fun activity for us. She ate a bunch of it with apple slices last night, and is looking forward to eating some more this afternoon. I think we’ll try it with black beans next time just to see what the difference is, but this is a stellar recipe that we will make many more times! Thank you!! 🙂
Tiffany
You are so very welcome Kate!
Sally-Anne
Thanks for the great recipe! When I found out chocolate hummus was a “thing” I looked for a recipe and chose yours (especially because of your daughter’s comment :-). I guess I have a sweet tooth because I used the full 4 tablespoons and 1 more of honey! I also added 3 tablespoons of tahini which gives it a subtle “halvah” vibe (and we love halvah!). I did use black beans but I can’t wait to try it wait to try it with garbanzos and great northerns! Thanks again!
Tiffany
You’re so very welcome Sally-Anne!!
Melissa Ferris
I had the same issue! I was thinking because I used a dark maple which is more bitter. I added 1 tbsp of white sugar (out of honey yay quarantine) and it was better than the store- bought I’ve had before (and was trying to replace cuz again yay quarantine)
Shawn
Do you have a cocoa preference? I saw a similar recipe where they recommended Dutch process cocoa specifically.
Tiffany
I don’t – use whatever you have!
Ryan
I’m curious to know how anyone is getting a hummus-like texture with only 2 tbsp of water? I tried doing this in a Vitamix and it was drier than blending roasted peanuts. I make my own garbanzo beans all the time and make homemade hummus all the time and this was nothing like it. Hummus usually needs 1/4 c. of lemon juice and maybe an additional 1/4 cup of water until it blends smoothly. This recipe is dead simple, so I’m not sure how I could have messed it up. With 4 tbsp of cocoa powder I needed more than 1/2 c. of almond milk to even get the mixture to blend in the Vitamix. The end result was basically chocolate “pudding”. My 8 year old took a taste and made a yucky face. Any tips on where I went wrong?
★★
Tiffany
I’m not sure Ryan, but I haven’t had any issues using my Blendtec and I believe a food processor would be fine too. Have you tried using a different appliance? I’m a fan of Vitamix in general, but perhaps the beans and solids are soaking up the liquids faster than the time it take for the machine to make it creamy? Or maybe process the hummus in batches, doing the beans and vanilla extract and maple syrup first (which could be up to 1/4 cup of liquid, don’t forget), and then adding the remaining ingredients?
Patti
I used a food processor and had to use more than 2 TBLS of water. I just added little by little until I got the desired consistency. I also used 3/4 tsp vanilla and the entire 4 TBLS of maple syrup, but it is perfect! Thank you!
★★★★★
Tiffany
You’re most welcome Patti!
Elaine Vullemier
Omg, this is terrible! I made it exactly like you said but with a dash of cinnamon. I eat the whole batch…..it was so good. Now I have to go make more!
Thanks for all you do!
★★★★★
Tiffany
You’re so very welcome Elaine!!
Terri
This is the BEST! I’ve made it a few times with my blender and now have purchased a small 4-cup food processor to continue making this in smaller amounts. (I have been double batching in the blender.) My first batch today in the processor is BETTER and smoother than before. THANK YOU for sharing this recipe! A dab on strawberry halves is how I like to eat this BEST! 🙂
Tiffany
Oh wonderful Terri! I’m so glad you like it!
A
Have seen recipes for black bean brownies but was skeptical. With this including items I had in my kitchen AND not requiring any baking, I decided to try it. I’m so glad I did! I ate a serving with graham crackers, but I think I’d enjoy it right from a spoon orvwith some fruit. It does remind me of thick pudding. Thank you for sharing this recipe.
Tiffany
You’re very welcome!!