Quick and easy Dark Chocolate Hummus! Made in minutes with pantry staples, this dessert hummus is always a big hit at parties and potlucks, as well as being perfect for dessert, snacks, and packed lunches.
Following hot on the heels of my Snickerdoodle Hummus, the two loves of my life, chocolate, and chickpeas, are being combined in another blissful and delicious hummus union.
Yes, we're talking Dark Chocolate Hummus, and if you've never tried dessert hummus before you are in for a treat because this really is the best chocolate hummus recipe!
What makes it different from other recipes is that it actually contains real chocolate. Most just use cocoa and while testing I found that wasn't quite good enough for the very best chocolate flavor. It needs some real chocolate to taste really good.
In this post - Everything you need to make this Dark Chocolate Hummus recipe:
Here is exactly what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):
- Chickpeas - These can be from a can or homecooked.
- Cocoa - You can use either natural or Dutch-process cocoa powder. Dutch-processed cocoa does give a richer, smoother, deeper flavor though.
- Tahini - Just like in savory hummus, tahini adds flavor, depth, and creaminess, to this chocolate dessert hummus. If you've tried my Chocolate Tahini Crunch Bars, you'll know how well chocolate and tahini work together. Any nut or seed butter will be good though so use whatever you have at home. Peanut butter, cashew butter, and almond butter are all delicious in it!
- Chocolate chips - Many semi-sweet and dark chocolate chips are naturally vegan and easy to find in any grocery store.
- Maple syrup - I love that it sweetens while being refined sugar-free and gives a delicious extra layer of flavor. Any other liquid sweetener would work though such as agave syrup or liquid stevia.
- Milk - Any plant milk will do, such as almond milk, cashew milk, soy milk, or oat milk.
- Salt - Just like in savory recipes, sweet ones need some seasoning too. Salt makes all of the flavors in this dessert hummus "pop".
How To Make Dark Chocolate Hummus
This is such a quick and easy recipe. Start by processing the chickpeas, chocolate chips, and cocoa down until they look like fine crumbs. Then add the maple syrup, tahini, vanilla, salt, and enough milk to blend to a smooth, luscious, creamy texture.
I recommend adding the milk gradually, but also to make the hummus slightly thinner than you ideally want it. That's because the gentle heat produced by the blades spinning is enough to melt the chocolate, and once blending has finished the hummus will thicken up a bit as the chocolate cools.
Dark Chocolate Hummus is a naturally gluten-free, multi-purpose dip/spread that's rich, creamy, and deeply chocolatey. It tastes almost like a chocolate brownie batter in dip form and is always a hit at potlucks, picnics, and parties. It's also perfect to enjoy for dessert or snacks.
I love to serve it with salty pretzels, strawberries, and sliced apples. Some other ideas for what to eat dark chocolate hummus with include:
- Pita chips or crackers
- Cookies like digestive biscuits and graham crackers
- On toast or bagels
- With pancakes or waffles
- As a filling for crepes or English pancakes
- With pretty much any fresh fruit
- As a healthier cake/cupcake frosting
Try it in a banana sandwich too! Spread two slices of bread generously with the chocolate hummus, add lots of sliced banana, sandwich it all together and hey presto, you have a chocolate hummus and banana sandwich. It's fab grilled!
Dark Chocolate HummusAuthor:
- 1 x 15oz can (1½ cups) chickpeas , drained and rinsed (a 400g can in the UK)
- 5 tablespoons cocoa powder
- ½ cup (84 grams) chocolate chips , dark or semi-sweet
- ¼ cup (60 ml) maple syrup
- 2 tablespoons tahini , or any other nut/seed butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt , adjust as necessary if using table salt
- 4 to 6 tablespoons dairy-free milk
- To the bowl of a food processor add the chickpeas, cocoa powder, and chocolate chips. Blend until the mixture looks like damp, fine crumbs.
- Add the maple syrup, tahini, vanilla extract, and salt and blend again, then gradually add the milk. Add enough to get it to blend easily and smoothly. Make it slightly looser than you ideally want because the hummus will thicken as it sits. I use the full 6 tablespoons.
- Keep blending longer than you think is necessary for the smoothest hummus. Once ready, carefuly remove the blade and use a spatula to transfer the hummus to a container.