This chocolate hummus is a creamy, healthy dessert dip made from garbanzo beans, almond butter, cocoa powder, and maple syrup. It comes together in about 5–10 minutes and makes a great after-school snack, party dip, or simple treat when you want something chocolatey but a little lighter than traditional desserts.
Chocolate Hummus — A Healthy Dessert Idea
If you love sweet dips and easy desserts, this chocolate hummus is for you. It tastes remarkably like brownie batter while using whole-food ingredients. Because it’s made primarily from chickpeas, it’s naturally gluten-free, vegan, and provides a good amount of protein compared with other dessert dips.
- Naturally gluten-free
- Vegan
- High-protein for a dessert
What does chocolate hummus taste like?
This dessert hummus tastes like smooth, chocolatey brownie batter. The texture is creamy and scoopable, similar to classic hummus, but the flavor is sweet and chocolaty rather than savory. A touch of vanilla and a pinch of salt brighten and deepen the chocolate notes.
Healthy Ingredients
Each ingredient plays a role in the final flavor and texture:
- Garbanzo beans: the base of the hummus — drain and rinse canned beans before using for the best flavor.
- Almond butter: adds creaminess and a subtle nutty taste.
- Cocoa powder: provides the chocolate flavor without added sugar or fat.
- Maple syrup: an all-natural sweetener that gives a warm sweetness; adjust to taste.
- Water: thins the hummus to a dippable consistency.
- Vanilla: enhances the chocolate flavor.
- Salt: a small pinch helps balance the sweetness and deepen flavor.
Ingredient Swaps
Want to tweak the recipe? Try these simple swaps:
- Maple syrup → honey or agave nectar (if not strictly vegan, honey works well).
- Almond butter → any nut butter. Cashew butter gives a cookie-dough-like flavor; peanut butter creates a richer, PB cup style.
- Cocoa powder → cacao powder for a slightly different, less processed chocolate note.
Kitchen Tools
You’ll get the best texture using a high-speed food processor, but a high-powered blender will also work. If using a blender, stop occasionally to scrape the sides so everything blends smoothly.
How to Make Chocolate Hummus
1. Assemble ingredients
Collect all ingredients and place them in the bowl of a high-speed food processor. Start with about 2 tablespoons of water; you can add more later to reach the consistency you prefer.
2. Blend until smooth
Process on high for 1–2 minutes, stopping a few times to scrape down the sides. Blend until the mixture is silky and uniform. Taste and adjust the maple syrup or salt as needed. If it’s too thick, add water a teaspoon at a time until it’s scoopable.
Quick tip!
If your hummus firms up in the refrigerator, stir in a teaspoon or two of water before serving to loosen it up.
Can I use a blender instead?
Yes. A high-speed blender will work but may require more scraping. A food processor usually gives a slightly smoother texture with less effort.
Serve with…
This chocolate hummus is great for dipping. Try it with any of these:
- Pretzels
- Strawberries or other fresh fruit
- Graham crackers or other sturdy cookies
- Apple slices or banana chunks
Storage
Keep leftovers in an airtight container in the refrigerator. The hummus will thicken as it chills; stir in a little water before serving if it becomes too dense. Stored properly, it will keep for up to 3–5 days; always check freshness before serving.
Recipe: Chocolate Hummus (Easy Dessert Hummus)
Prep: 10 mins | Cook: 0 mins | Total: 10 mins | Servings: 6
Author: Lee Funke
Ingredients
- 15 oz canned garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup all-natural almond butter
- 2 1/2 tablespoons cocoa powder
- 1–3 tablespoons maple syrup, to taste
- 2 tablespoons water (more as needed)
- Pinch of sea salt
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients into a high-speed food processor or blender.
- Blend on high for 1–2 minutes, stopping occasionally to scrape the sides, until smooth and creamy.
- Taste and adjust sweetness or salt. If the dip is too thick, add water a teaspoon at a time until you reach a dippable consistency.
- Serve immediately with graham crackers, pretzels, or fruit.
Tips & Notes
- If the dip is too thick, add water by the teaspoon until desired texture is reached.
- Store in an airtight container in the refrigerator for up to 3–5 days.
- For a smoother texture, use a high-speed food processor; a powerful blender will also work with more scraping.
Nutrition (per serving, approximate)
Calories: 151 kcal, Carbohydrates: 17 g, Protein: 6 g, Fat: 6 g, Fiber: 5 g, Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation only.