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
Is it necessary to use a “sticky ” sweetener or could I just use a powder or liquid sweetener of my choice?
Hi Alicia, It is not absolutely necessary but it may affect the texture some. We haven’t tested either of those though. If you try one of your own modifications, be sure to report back and let us know how it goes! 🙂
Absolutely loved it! Added a bit more vanilla extract and it was delectable! Just wondering, how long is its storage life?
★★★★★
Hi Jimothy, It will keep in the fridge for 4-5 days. You can also freeze it!
It was delish! I added 2 Tbsps of sunflower butter and gave it a much creamier texture and just a little more maple syrup for that extra sweetness. Would definitely recommend!
★★★★
What a great adaptation Taylor. Thanks for sharing! 🙂
I made the recipe exactly, and it was so dry it was hard to blend. I added the two Tbsp of water – still dry. Two more Tbsp – still dry. You can’t dip anything in it , it’s pretty solid. It tastes bitter. I also can’t get the chickpeas to completely blend – it’s unpleasantly chunky. I don’t understand how the recipe is working for anyone.
★★
Hi Katie! So sorry you are having trouble with this recipe. Here’s some trouble shooting ideas. 1) Did you make the chickpeas homemade or were they store bought? If they are homemade, try cooking them for an additional 2 minutes in a pressure cooker (like an IP) or 10 minutes on stove top. In addition, try presoaking the beans overnight before cooking. If they were canned, be sure to buy a brand that pressure cooks them like Jovial or Eden. 2) If it didn’t blend well, try using a food processor instead. If your blender is older and small, it may not be powerful enough. 3) Try only starting with half the chickpeas in the blender/food processor and instead of turning it on and letting it go, pulse it on and off so it pulls all the chunks out. Then add half the other ingredients and make it in 2 batches. I hope these tips help you! It’s a delicious recipe. If you try it again please, update your rating. 🙂
Made as recommended. Excellent,&kid approved.
★★★★
Yay Jessica! So glad to hear. 🙂 Thanks for sharing.
So good! Much cheaper than buying the pre-made hummus, too! I used a bit of unsweetened coconut almond creamer in place of water. I serve it with strawberries or graham crackers. Love Annie’s bunny grahams with it!
★★★★★
Sounds delicious Angie! Thanks for sharing. 🙂
how many tbsp I’m gonna use for maple syrup
★★★★★
Hi Alexis,
The recipe calls for 3 1/2 – 4 Tbsp maple syrup. 🙂
I used 1.5 tablespoon of maple and 1 tablespoon of vanilla flavoring by McCormick. Was perfectly sweetened for me.
★★★★★
Awesome Ro! Thanks for sharing! 🙂
Hi, just wondering, is it necessary to put in the vanilla extract?
Hi Lia,
it’s not absolutely necessary but it will change the flavor profile a little. Let us know how it goes if you try it!
I’ve been obsessed with chocolate hummus lately (even after I first thought it sounded disgusting). After making this I had to talk myself out of licking the blade… like some others I added about 2 tsp coconut oil. I used Cacao powder but it is lighter chocolate, not the rich dark chocolate found in store brands. Is there a better chocolate powder I should be using? Dutch process or no or it doesn’t matter?
Thank you!!
★★★★★
Tracy, So glad you like it and any cacao of your personal preference should work great.
Yummy indeed! I used a can of black beans, 3 tablespoons agave nectar in place of maple syrup, and 4 tablespoons almond milk coffee creamer instead of water. I kept all the other ingredients the same. I added a teaspoon of espresso power to kick up the chocolate flavor. I used it as a dip for fresh picked strawberries! Fabulous!
★★★★★
What a great idea! I’m going to try this. Thank you.
Awesome Christine! Let us know how it goes. 🙂
This recipe makes me so happy! I added a couple of teaspoons of coconut oil in and it was soooooo creamy! Thanks!
★★★★★
So happy to hear you love this recipe, Stephanie!
Hi,
That’s a great recipe. MAY I KNOW HOW LONG IT CAN LAST FOR IF I store in the fridge, thanks
★★★★★
I haven’t read all of the comments, but do you explain somewhere how to freeze cooked beans? I’ve always wondered about the best approach. Do you dry them well and freeze flat in ziplocs? Or keep them in a little bean juice and freeze in containers?
Hi Judy! I drain and freeze flat, like you mention. I don’t go out of my way to dry them well, or store with juice. Whatever dampness is there from draining gets tossed in the bag!
Made a double batch right away! Only added coconut oil, because I like spreads fattier so I don’t feel hungry soon. This recipe is a hit! I can’t taste any chickpeas in it, it totally tastes like a nut spread. I used a Ninja blender, worked perfectly (only needed a bit more water, probably because it’s not the best blender)
★★★★★
This is great! I am so happy you enjoyed the Chocolate Hummus, Tanya.
Ah DANG IT! I just made this and its delicious but I wish I would have read about adding coconut oil, that sounds wonderful. My eldest is on the spectrum and getting her to eat can be tricky but she loves this recipe. And the more healthy fats for her brain the better! How much did you use?
★★★★★
Wow! Amazingly good. I can’t believe how much it tastes like chocolate pudding. I had all the ingredients on hand (used black beans) and it literally took five minutes. So good! This is my new favorite “indulgence” snack.
★★★★★
I love finding real healthy recipes to satisfy my sweet tooth! I am so happy you enjoy this so much, Audrey!
I adapted the recipe as I don’t like mine so sweet. I did the following:
1 can garbanzo beans, rinsed
3T special dark cocoa powder
1/4 t salt
1/2 t vanilla
2T maple syrup
3T water
I processed first 5 ingredients in food processor then, while running, added 3T water, adding 1T at a time. The consistency is thick yet spreadable. The flavor is slightly sweet and chocolate-y. I eat it with green apple and/or pretzels.
★★★★
Hi! Could honey be used instead of maple syrup?
Yes!
Keep in mind that when using canned beans there can be big differences in softness. We moved from the Midwest, where canned chickpeas are fairly soft, to Arizona where all the chickpeas are quite hard in comparison. This is true of all the brand I have tried here. So the canned beans that you are used to might be quite different from what the OP used. My question has to do with dippers. I cook for some who don’t eat wheat. GF pretzels might work, but what else have people been using besides a spoon?
Hi Ellie!
Fresh fruits (especially berries) are really good dippers for chocolate hummus. Of course, Gf pretzels, as you mentioned. Or gf biscuits/cookies or rice cakes. It would even be good with nuts like cashews. Enjoy!
I have been using this recipe for a long time and see you just recently updated it. The one I printed a long time ago has 1/2 cup garbanzo beans and then the remaining ingredients quantities are all the same as you have it now. I never thought it was overly sweet or too chocolatey. I see the revision is using 1 1/2 cups, or a whole can, but the remaining ingredients haven’t been increased. I was concerned using 3 times as many beans but not increasing the rest of the ingredients would make it more beany or bland tasting….??? I thought it was perfect the way it was and will just go with that! This really is delicious and so much better (and less expensive) than store bought! And now I’m off to make some!
★★★★★
Hi Debbie! I think the version you printed had a typo, because I’ve always made it with 1 1/2 cups – that’s even what I have written in my “recipe testing journal” LOL!!
Oh wow! Maybe that’s why I love it so much! LOL! I’ll give this version a shot!
Hope much is a serving and how many servings does this make?
Four servings-ish at about 0.1875 US cups
I eat mine with strawberries, sliced bananas, baked sweet potato with cinnamon butter, and instead of jam on cinnamon raisin bread pb&j. Ginger bread is good too. And frosting on banana bread muffins!
Delicious!! I gave my partner a taste without telling him what it was and he loved it, said it tasted really fudgy and was very surprised to learn that it was mostly chickpeas. Then he ate a few spoonfuls.
★★★★★
Hi Katy!
That’s so great! I’m so glad you like it! 🙂 Thanks for sharing.
We love this hummus!! We’ve also added peppermint to it to make chocolate peppermint hummus and it’s delicious as well!
★★★★★
Hi Alexis,
That sounds amazing! Thanks for sharing. 🙂
Try low sodium beans, to help adjust saltiness.
Great recipe and additional suggestions.
God bless you for sharing this – I can get a sweet fix using BEANS! Added a little almond extract and I had to force myself to save the rest for later. I’ll be making this again!
★★★★★
You’re so sweet Emily. ♥ I’m glad you enjoyed this!