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 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!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approx ¾ cup 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 ½ cup cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained, rinsed 3 times, and remove the skin *read notes below on how to remove skin from garbanzo beans
- 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 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.
Nutrition
- Calories: 103
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!