This healthy Dark Chocolate Hummus is made in about 5 minutes. Eat it on toast, with fruit, graham crackers, or pretzels, or by the spoonful.
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"I made this because I could not find the store bought kind and it was DELICIOUS. Thank you! - Jane"
When I saw that hummus companies were making dark chocolate dessert hummus, I was intrigued. Hummus and chocolate are two of my favorite things, so putting them together sounded like my kind of healthy dessert.
I just had to make some of my own. This chocolate hummus tastes a lot like brownie batter.
I haven't tried any of the store-bought stuff yet, so I have no idea how this compares. I would rather keep making my own anyway. That way I can control the ingredients and the amount of sweetener.
This vegan Dark Chocolate Hummus recipe is probably one of the healthiest, yet indulgent-tasting desserts that I have made. Eat it as a snack with graham crackers or strawberries and bananas.
It is a high-protein snack that even picky kids will love.
Another dessert hummus recipe is my Gingerbread Hummus. It is a fun treat any time of the year. Savory hummus recipes to try are my Kalamata Olive Hummus and Sriracha Hummus.
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❤️ Why You'll Love It
- It is an easy dessert dip that is sweet and chocolaty.
- It is healthy and filling.
- It is versatile; you can use it on so many things!
🧾 Ingredients
- Garbanzo beans (chickpeas): Adds the texture, flavor, and creaminess hummus is known for. I used canned chickpeas, but you could also cook chickpeas from scratch. You could also use black beans.
- Cacao powder: Adds the dark chocolate flavor. You could also use unsweetened cocoa powder.
- Maple syrup: For sweetness and maple flavor. You could also use agave syrup, date paste, or your sweetener of choice.
- Vanilla extract: Enhances the other flavors.
- Almond extract: Adds a cherry flavor. You can leave it out.
- Almond milk: For a creamy sweet flavor and to thin the hummus out. You could also use oat milk, soy milk, cashew milk, coconut milk or your favorite dairy-free milk.
- Salt: Enhances the other flavors. I like to use sea salt.
- Dark chocolate: For topping. I used chopped dark chocolate baking chunks. You could also use dark chocolate chips.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Tahini, peanut butter, or cashew butter
- Espresso powder
- Peppermint extract for a mint chocolate hummus
- Nut butter: peanut butter, almond butter
- Sunflower seed butter
- Chocolate chips on top or mixed in to add crunch
- Spices: cinnamon, nutmeg, allspice, cardamom
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🔪 Instructions
Step 1: Add ingredients to a food processor or a high-speed blender.
Step 2: Blend until smooth and creamy.
🍽 Serving
- As a fruit dip with fresh fruit like fresh strawberries
- Spread on apple slices
- On toast
- As frosting
- Pastry filling
- On a dessert pizza
- Graham crackers
- Salty pretzels
- Salty crackers
- Pancakes, waffles, or Vegan French toast
💭 Tips
- For a really thick sweet hummus, leave the almond milk out. Alternatively, add small amounts at a time to see how you like it.
- Some readers did not like the addition of almond extract, so I included that as optional. If you aren't sure if you'll like it or not, start with ⅛ or 1/10 of a teaspoon.
👩🏻🍳 Recipe FAQs
Vegan chocolate hummus is made with chickpeas, almond milk, cacao powder, maple syrup, vanilla extract, and salt.
You can eat it with fruit, graham crackers, pretzels, toast, or on a dessert pizza. It even works well in place of frosting.
This healthy chocolate hummus recipe will last for 5 days in an airtight container.
Other Vegan Dips
🎥 Video
If you tried this Dark Chocolate Hummus Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan dessert hummus is a healthy treat. It is both dairy-free and gluten-free. After you taste this, you'll see that chocolate and hummus were meant to be together!
📋 Recipe
Dark Chocolate Hummus
Equipment
Ingredients
- 15 ounce garbanzo beans drained and rinsed
- ¼ cup cacao powder or cocoa powder
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)*
- ¼ cup unsweetened almond milk or water
- Pinch salt
- Chopped dark chocolate optional
- Sliced almonds optional
Instructions
- Mix all ingredients in a food processor until smooth and creamy. Garnish with chopped dark chocolate and sliced almonds, if desired.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
pcjae says
Thank you for the recipe. I made it for a second time today. I actually doubled the sugar by using 1/4 cup Lakanto maple syrup and 1/4 Lakanto powdered sugar. I also added 1/4 tsp Himalayan pink salt because last time for my taste I needed more sweet and more salt. I also used coconut milk from a carton because I don't have almond milk. I think it's perfect this time. I gave it a four star rating because without my tweaks I didn't like it as much, but with my tweaks I can give it five stars. I do taste the garbanzo beans, but it's hummus. I use Siete grain free chips to dip into the hummus. So good. Thanks again.
Willow Moon says
I love Siete grain chips! I'm glad you were able to tweak it to your liking! That's what recipes are for - they aren't set in stone, only a starting point. I have never tried Lakanto products. I will be on the lookout for them the next time I go shopping.
Frances Vitali says
I tried this dark chocolate hummus with fruit at a friends home recently. Is there a recipe for a cake, brownie or cupcake that you could recommend using Tribe chocolate humus as the ingredient?
Thank you, Frances
Willow Moon says
I'm sorry, I don't know of any, but it sounds like a great way to use chocolate hummus!
Tammy says
I like how simple this recipe is. Thank you for posting.
Kayti says
I’ve just made this recipe last night and love it. Have been buying the Tribe brand chocolate hummus for the last year which is only 50 calories per 2 tblspns. I saw the calorie count of this recipe but no serving size. Please let me know! And I love my hummus as a dessert, I mix it with cool whip, 2-3 times more cool whip than hummus, mix it up and it’s like a chocolate mousse!
Willow Moon says
It makes about 2 cups, so about 1/4 cup per serving. It sounds like you are getting creative with it!
Roberta says
Before I try the recipe: should the garbanzos be drained and/or rinsed or is the liquid incorporated into the hummus?
Willow Moon says
Hi Roberta, yes the garbanzo beans should be drained and rinsed. I don't include any liquid from the can, but you could try it - it might add a nice creamy texture. The reason I like to drain and rinse my beans is to control the salt content. That way I can add as much or as little salt as I want.
Stephanie Guest says
It tastes fantastic! A bit grainy from cocoa powder but fabulous.
Willow Moon says
Thanks Stephanie! One thing that may help with the graininess is to blend the mixture in the food processor longer.
Susan Richard says
I like your stuff! I’m not vegetarian but lean toward lots of veggies and fruits and I love trying new things. Made my own hummus, pickled beets, and sprouted my own beans for the first time recently. Loving it and can’t find my brand of chocolate hummus in the stores in SC! My go to was always Joseph’s. Can’t wait to make my own!!
Willow Moon says
I have never tried Joseph's, or seen it in stores for that matter. I'll have to be on the lookout. I hope you like this one!
Vanessa says
Thanks for sharing! Does it keep long?
Willow Moon says
About 5 days in the fridge.
Suzanne says
This looks so good! Does the chickpea flavor come through much?
Willow Moon says
No, I mainly taste the chocolate and a hint of the almond extract. The chickpeas are pretty neutral in my opinion.
J says
We absolutely HATE maple of any kind, so I played around with the recipe. The two subs that made it was a hit with my family were adding dates or using agave syrup.
Willow Moon says
Great! I'm glad you found substitutes you liked. Those are the two alternative sweeteners I would have suggested.