This is what happens when a beautiful chocolate brownie and a handsome can of chickpeas have a secret love child……Yes it’s Dessert Chocolate Hummus….Yes it is amazingly delicious….And yes dessert hummus is a thing!
It’s only Dessert Chocolate Hummus! The two loves of my life, chocolate and chickpeas, combined in a blissful and extremely delicious union. This is what I was trying to make when I accidentally ended up with my Healthy Raspberry Chocolate Fudge Tart last week.
A HAPPY ACCIDENT
I was trialling the recipe and added coconut oil to the chocolate hummus without thinking about what would happen to it when it went in the fridge.
The next day I wanted to eat some and found that it had set up overnight and was sliceable rather than dip-able like hummus should be. I instantly realized that it would make an amazing tart filling and well, you know the rest of the story.
Recipe trials continued on the Dessert Chocolate Hummus and the result is this wonderfully rich, chocolatey multi-purpose dip/spread.
PERFECT WITH PRETZELS
This Dessert Chocolate Hummus is extremely versatile. It is wonderful as a dip.
My favourite dippers are pretzels. There is just something about the combination of crunchy, salty pretzels and the cool, soft, extra chocolatey hummus. It is magic.
We all know that salted chocolate is great, but this combo is even better and I found the most perfect pretzels for the job. I hope they are available where you are because they are just the best dippers for this hummus. They are called Neal Brothers Organic Pretzel Rods and they are extra thick and sturdy so there will be no breakages in your hummus.
Aren’t bits falling off and into the hummus annoying? Especially when you are sharing with other people?! (I am not affiliated with Neal Brother’s in anyway and haven’t been paid to say this, I just love their product as a partner with this hummus :O)
MORE WAYS TO SERVE DESSERT CHOCOLATE HUMMUS
Other fabulous dessert hummus dippers asides from pretzels are:
- pita chips
- crackers
- cookies
- Digestive biscuits
- toast fingers
- fruit (in particular strawberries, apple slices and banana – try frozen banana!)
Using fruit is a wonderful way to get healthy stuff into your children without an argument!
Try it in a banana sandwich too. Spread two slices of bread generously with it, add lots of sliced banana, sandwich it all together and hey presto, you have a Brownie Batter Hummus and banana sandwich.
Children would go wild for them, as would I……. 😂
Once of the most interesting ways to use this hummus is as a frosting on cakes, brownies and cupcakes. It’s so much healthier and much lower in fat than regular frosting and tastes just as good.
You can also use it as a pancake or waffle topping either as it is, or dilute it slightly with a bit of non-dairy milk then warm it gently to make an easy chocolate sauce. So yum!
PERFECT FOR PARTIES
This Chocolate Hummus is fabulous for dessert or snacks and would be awesome at parties and pot-lucks too.
My Chocolate Hummus isn’t as healthy as regular hummus because it is loaded with chocolate, but it is still high in protein and fibre, fairly low in fat and is a much better alternative than many other chocolate dips out there.
Remember though that it is a dessert so moderation is key. Don’t eat it every day for a week like I did………..Just saying…..
Oh and if you love it be sure to check out my Snickerdoodle Dessert Hummus too!
LET ME KNOW WHAT YOU THINK!
If you make this super-duper Chocolate Hummus or any of my other recipes then please let me know what you think in the comments below. I love to get your feedback. Share your pics on Instagram too. I am @avirtualvegan and it’s best to use the hashtag #avirtualvegan as it makes sure that I won’t miss them. I love to see your version of my recipes!
AND HERE’S HOW TO MAKE DESSERT HUMMUS STEP BY STEP
It is so easy to make. Throw everything in a food processor or powerful blender and process until smooth. It takes minutes.
My video shows just how easy it is:
Dessert Chocolate Hummus
This is what happens when a beautiful chocolate brownie and a handsome can of chickpeas have a secret love child……Yes it’s Dessert Chocolate Hummus….Yes it is amazingly delicious….And yes dessert hummus is a thing!
Ingredients
- 2 cups | 1 540ml can cooked chickpeas drained and rinsed well
- 5 tablespoons cocoa powder
- ½ cup | 100g chocolate chips I like to use semi-sweet but you can use whatever you have
- ¼ cup + 2 tablespoons | 6 tablespoons maple syrup see recipe note
- ¼ - ¾ cup | 4 - 12 tablespoons non-dairy milk , add as much milk as necessary to get it to the texture you like.
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Add all of the ingredients except the milk to a food processor or high powered blender.
Process until everything is broken down then start adding the milk gradually while blending. Add as much as you need to get the consistency that is right for you. I used ¼ cup but you might prefer slightly more or less. Keep blending until it is completely smooth.
- Store in a sealed container in the fridge.
Recipe Notes
It keeps well for up to 7 days and would probably freeze well too although I haven't personally tried.
Feel free to use slightly less if you don't want as much sweetness or if you use regular chocolate chips instead of semi-sweet. If you do use less just replace the remainder with milk.
Jeanette Alley says
This turned out AMAZING!
I accidentally overlooked my homemade garbanzo beans. Since there was so little water in them I added a bit of water and put them in a container overnight. The beans just absorbed the water. The extra water made the chocolate hummus so creamy it was like pudding! I used a little bit of lite Thai coconut milk since that was all I had.
My family loved loved it! It was so chocolately!
I used my Blend Tec high speed blender. I didn’t have quite enough milk after blending the first time on the dip setting. It was a little gritty. I added a little more coconut milk then it was perfectly creamy like a pudding. I had a banana with it and topped it with a little granola. It was so good with the additions! I’m having a hard time resisting the urge to make more today! I will definitely be making this again!
I’ve been eating very low fat Whole Food Pmant based while trying to reverse my diabetes. One hour after eating I checked my blood sugar to find out if it had spiked it. My blood sugar was in a very healthy range at 101. Normally blood sugars should be checked after 2 hours. It was great to see my body handled it perfectly!
A Virtual Vegan says
I’m so glad you enjoyed it! Thank you so much for stopping by to leave feedback too. It’s much appreciated!
Evelyn Edgett says
Oh good gravy, this looks wonderful–I’m trying it this weekend for our church lunch after services! Love your blog.
A Virtual Vegan says
Thank you. Hope everyone enjoys it!
Natasha says
I tried making this today and it ended up with a slightly gritty texture, I’m going to try adding more milk and blending again..any other suggestions?
A Virtual Vegan says
Did you use sugar instead of maple syrup? Sugar would give it a gritty texture. Other than that there is nothing in there that would make it gritty. If your food processor is pretty decent the chickpeas should blend up completely smooth as should the chocolate. I would suggest blending it for longer. Adding more milk will help make it easier if your food processor isn’t very powerful. It should end up with the texture of regular homemade hummus.
Jaime Correa says
Thank you SO much for this delicious recipe! I made it for a party last weekend and it was the most talked about app there was! Even the guys liked it! I will be making it again to bring to a BBQ this weekend, but this time a double batch!! It’s so good!!!! I served it with animal crackers, apples, and pretzels! Perfection!
A Virtual Vegan says
You are welcome Jaime. I’m so glad it went down well and thank you so much for coming back to leave feedback. It’s much appreciated!
Delaney says
Hi, I’m just curious about the maple syrup, can you taste it in the finished product? I’ve always hated maple syrup so that’s my only concern. Have you tried using other sweeteners? How do you think honey would work? Thank you!
A Virtual Vegan says
I haven’t tried using other sweeteners because maple syrup is always my go to just because it’s so natural, unprocessed and vegan. I don’t think it’s detectable at all in this. Chocolate is a pretty strong flavour to be competing with. But, if you don’t like it it’s probably not worth you buying a whole bottle unless you plan on making a lot of hummus! I’m not sure about honey in it. I haven’t eaten honey since I’ve been vegan which has been a long time now, but I remember the taste to be quite strong and I think it might be more noticeable than maple syrup. Agave would probably be a better choice, or you could just omit the liquid sweetener completely and add sugar to taste instead. You would need to add a little more milk though to make up for the lost liquid and it might be a little grainy until the sugar dissolves a bit in it. Hope that helps!
Brenda Albaugh says
I would love to make this but have no maple syrup or agave. Is there something else I could use? Thanks
A Virtual Vegan says
You could use some sugar instead. You will need to add a little bit more milk to compensate for the reduction in liquid and it might be a tiny bit grainy at first until the sugar dissolves properly.
Amy says
This is fantastic. Very yummy.
A Virtual Vegan says
Thank you Amy. So glad you enjoyed it!
Becky says
Love this recipe! Its so delicious and my kids really enjoy it . I’ve used it as a dip and to frost cakes and in a roulade. Its so flexible and yummy!
A Virtual Vegan says
So glad you are all enjoying it Becky. I love the thought of it in a roulade! Thanks so much for stopping by to leave feedback. I really appreciate it!
Heather says
I followed this recipe exactly and had to add almost 1 cup EXTRA of almond milk for it to even blend. 1/4 cup of milk barely made the ingredients wet and jammed the blades….of a brand new, high powered BlendTec (akin to the Vitamix, Ninja etc)
Not quite sure what went wrong. I used 2 cups of fresh made chickpeas instead of canned. That would be the absolute only difference.
Also…5T of cocoa powder was ALOT. Once it was done, I tasted it and it was so bitter– like I was eating pure cocoa. I ended up stirring in a Splenda packet on my serving just to make it edible.
Definitely will play around with this one to make it work.
A Virtual Vegan says
I’m sorry you didn’t have a great result here, but canned chickpeas (which the recipe calls for) are generally much softer than home-cooked chickpeas because they are left soaking in liquid in the cans. I have never made this recipe with home-cooked chickpeas which is why I specify using canned chickpeas. However, when I make regular hummus with them I usually end up adding much more liquid to moisten it all up than I do when I use canned ones. This is the reason your hummus was dry. When making a recipe that calls for canned beans you need to make allowances if you use home-cooked ones.
As for your blender struggling, I prefer to use my food processor for making hummus. It handles it all much easier. My Blendtec struggles with recipes like this. A Vitamix handles it much better. Also when using a Blendtec with thick recipes, as per the manual, it is important to add the liquid first then the other ingredients.That helps it out a bit. If you had used canned chickpeas it would likely have found it a little easier to handle too.
The liquid amount in this recipe is variable. You are able to add as much is necessary to get it to the thickness you like. There is no set amount. Plus as well as the milk there is maple syrup in the recipe so the milk isn’t the only liquid.
With regards the bitterness, did you taste it before adding the maple syrup and the chocolate perhaps or not add them as directed? They are a major part of the recipe and are very sweet. Without them it probably would be quite bitter but once everything is processed up together (with the chocolate ground up into the hummus) it is, or should be, very sweet.
Kathleen says
Would like to try! Can you tell me how much is in each service or how many servings per recipe?
A Virtual Vegan says
It makes about 2 cups full and a serving is based on a quarter of a cup.
Ashley says
Interesting recipe, I love that chickpeas are so versatile!
Christy says
Sounds delish! What do the chocolate chips do in the recipe? Is it for sweetness or consistency? I’m sugar free, so wondering if I can replace w/unsweetened chips or more cocoa powder. (Don’t need it to be very sweet).
Thanks!
A Virtual Vegan says
They make it more chocolatey. Much more so than just using cocoa. As far a I’m concerned you can never have too much chocolate 😉 Feel free to omit them though and add a little more cocoa. You can taste as you add it to get an amount that is good for you. Unsweetened chips would work too.