Are you ready for a deliciously chocolatey dessert that’s going to blow your mind? Good. Our resident Reels & TikTok expert, Rebecca, made this silky, rich chocolate hummus recipe a few months ago and it was TOO GOOD not to share on the blog.
This easy chocolate hummus recipe is so easy to make and so fun to dip with your fav snacks. It’s vegan, dairy free and gluten free, too, so it’s truly the perfect dessert for anyone! We loved dreaming up all of the things you could dip in it: pretzels, berries, bananas, graham crackers — the options are endless.
Maybe a dollop on a fluffy stack of pancakes? YES PLEASE.
We have plenty of tips & tricks for making this chocolate hummus perfect every time, so be sure to read the full post and check out the video here! Get ready to wow friends and family at your next get-together, and good luck taking home any leftovers.
We post tons of fun recipe tutorials like this one over on the AK Instagram page, so remember to follow us here!
Ingredients you’ll need to make chocolate hummus
You’re going to LOVE the simple ingredients in this easy chocolate hummus recipe. It’s naturally vegan, gluten free and dairy free and the perfect dessert for sharing! Here’s what you’ll need to make it:
- Chickpeas: the base of this hummus (and all hummus recipes) is protein-packed chickpeas!
- Tahini: we’re using a natural, drippy tahini in this recipe. This is my favorite brand.
- Cocoa powder: feel free to use your fav unsweetened cocoa powder.
- Maple syrup: we’re naturally sweetening this chocolate hummus with some pure maple syrup.
- Milk: I like to keep the chocolate hummus dairy free by using unsweetened vanilla almond milk.
- Chocolate chips: add a little extra chocolate with some mini chocolate chips mixed right in! Feel free to use these dairy free chocolate chips.
- Extra flavor: be sure to add some vanilla extract and salt to bring all of the flavors together.
What does chocolate hummus taste like?
If you’ve only had savory hummus flavors before, you’re in for a real treat (no pun intended). This chocolate hummus seriously tastes like rich, delicious brownie batter but is naturally sweetened and made with good-for-you ingredients!
Easy ways to customize
If you’re out of any of the ingredients or are looking to customize this healthy chocolate hummus a bit, here’s what I can recommend:
- Use nut butter. If you don’t have any tahini, feel free to use 1/2 cup of natural, drippy peanut butter or your favorite nut butter.
- Make it extra rich. For an even richer flavor try using cacao powder.
- Sweeten it up. If you like sweeter dessert hummus, use 1/2 cup of maple syrup instead of 1/3.
Healthy chocolate hummus in 2 simple steps
That’s right, this chocolate hummus recipe comes together in just 5 minutes and 2 easy steps!
- Blend it up. Add all of the hummus ingredients besides the chocolate chips to a food processor or high powered blender and process until smooth. Add more milk if necessary to thin it out to the consistency of frosting.
- Top it & serve. Stir in the mini chocolate chips, sprinkle more on top, and then serve!
What to serve with chocolate hummus
The options are truly endless for serving up this delicious chocolate hummus. Here are our favorite ways to enjoy:
- Dip berries, apples, crackers, pita chips or pretzels
- Top it on toast with bananas or berries
- Fold it into a sweet quesadilla or wrap with fruit
- Add a dollop onto a stack of fluffy pancakes or waffles
Want to make it extra creamy?
The best way to make this chocolate hummus super creamy is to remove the skins from the chickpeas. Note that it’s still delicious if you skip this step!
How to store chocolate hummus
Keep it in an airtight container in the refrigerator for up to one week.
More vegan treats you’ll love
- Peanut Butter Cup Freezer Fudge
- Healthy 4 Ingredient Reese’s Eggs
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
- Healthy Peanut Butter Twix Bars (vegan & gluten free)
Get all of our vegan dessert recipes here!
I hope you love this chocolate hummus recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chocolate Hummus
Ingredients
- For the hummus:
- 1 (15 oz) can of chickpeas, rinsed and drained (skins removed if you want extra creamy hummus!)
- 1/3 cup drippy tahini (or 1/2 cup peanut butter or other nut butter)
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1/3 cup pure maple syrup (use ½ cup if you like a sweeter hummus!)
- 1/4 cup milk of choice (I use vanilla almondmilk) plus more if necessary to thin
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- ⅓ cup mini chocolate chips (dairy free if desired)
- For serving:
- Berries, crackers, pita chips or pretzels
Instructions
- Add all the hummus ingredients besides the chocolate chips to a food processor or blender and process until smooth, adding more milk if necessary to thin to make it into a nice dip that’s the consistency of frosting. Stir in mini chocolate chips and sprinkle more on top once finished.
- Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or anything you like! Hummus will keep in the fridge for up to a week.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Excellent. I use ice cream scoop and freeze. So good when craving chocolate!
Love that idea!!
I tried this recipe based on the number of reviews and the flavor was way too strong with the tahini. I think it needs to be cut back some. Maybe it was my brand of tahini?
It could definitely be the brand of tahini, I like Soom because it’s very mild in flavor! You could also swap the tahini for a nut butter if you prefer.
So good… I used dates instead of syrup
Perfect!
I cook all day every day and I never leave reviews. But the people have to know.
One of the comment said that it tastes like brownie batter and I rolled my eyes. I try not to compare healthy food to its counterparts. It sets you up for disappointment.
This stuff really, legitimately tastes like brownie batter.
I used mostly almond butter(plus a little peanut butter because I was short) and always use good quality, Dutch cocoa when it’s an option.
Love that! So glad you enjoyed, and thank you for your comment 🙂
Absolutely delicious. Much better if you chill it for a few hours first rather than eating it right off the bat at room temperature. 1/3 cup of maple syrup was plenty sweet for me. Would also recommend following the recipe suggestion of removing a lot of the chickpea skins if you have the time; hummus did feel smooth and creamy as a result! I love eating it with raspberries and pretzel sticks (the ones I use are from Trader Joe’s and have a little sweetness to them).
Best part is this a dessert that make you feel full and nourished; there’s sugar, so you can’t eat it all day every day of course, but you do get to fully indulge your sweet tooth, whilst getting nutrition at the same time. And because it’s packed full of protein, fiber, and healthy fats, it’s more difficult to overeat,
Yes, great tips! The perfect nourishing sweet treat 🙂 Glad you loved it!
Oh my gosh! Delicious !
I have a love for chocolate.
Used just 1/3 maple syrup.
Plenty sweet.
Would not change a thing
Perfect! Glad you enjoyed!
Phenomenal!!! My toddler asked if it was a treat or food — I guess because it is chocolate but I allowed her to eat as much as she wanted! Lol we love it with pretzels and apples (or a spoon)!
Such a great snack (and dessert!) Glad she loved it!
Usually split the chick peas into Chocolate and Vanilla hummus served with Animal Crackers
Love that!!
Made this to try for my picky toddlers. Came out a little too thin (I did remove the skins on the chickpeas). We will see what it looks like tomorrow, however it tasted great for me! Hoping my pickiest toddler will eat it!
Let me know how your toddlers liked it! Feel free to reduce the milk a bit next time.
I love this recipe! I plan to make it weekly and bring it to work along with pretzel chips as a delicious snack 🙂
Such a great snack!
I never made the recipe as written as I’ve tried others before. What I changed. I used almond butter for the most neutral flavor. I used a blend of some sugar and some allulose. I tried other recipes with honey and maple syrup. They just don’t have the exact store bought flavor. That sugar gives. I added about 2 tbsp. Vanilla protein powder to up the protein and vanilla flavor. I blended and it was very good. A smidgen bitter. I think I will use a little less cocoa powder next time maybe start with a 1/4 cup and work up if needed. My kids love chocolate hummus. They use it as a dip, spread it on croissants, use it with pb for sandwiches, and mix it into greek yogurt.
I’m glad those swaps worked out well!
This was so easy to make and delicious to eat!!
So glad you enjoyed!
This is delicious, I have made this for a while now. My boys eat this Humas with everything but mostly fruit. I also love giving this to them because it is so Healthy for them. The Dark Chocolate is great and help and good for you too!!!
Dangerously good!! I accidentally blended the chocolate chips too (not sure if that’s bad for the blender) but it tastes AMAZING
Whoops! Still delicious 🙂
great recipe…I use cashew butter and more vanilla. BTW, I never skin my chick peas for creamy texture. Just don’t buy cans with added calcium chloride. It is a firming agent and for hummus you want soft soft chick peas…mushy almost. I cook mine from dried but if not you might need to briefly recook canned ones to soften them up.
Great tip!
Whats the nutritional info (roughly) per gram instead of ‘8 servings’
This was so delicious! I can’t get my kids to eat chickpeas or regular hummus but this was a total hit with them. Delicious!
So happy to hear that!
I’ve made this a couple times now and absolutely love it! I use peanut butter instead of tahini and skip the chocolate chips. I do add a little more milk, since it’s quite thick otherwise. Apple slices and graham crackers go great with this!
Delicious! I used sugar in place of the maple syrup. My kids ate it right up!
I’m glad that worked out well! Perfect treat 🙂
It was the worst thing I have ever tasted. Gross.
Sorry to hear that! I wish I could help troubleshoot for you!
Amazing dip! I have had store bought when I’m traveling for work and love it (but not all the ingredients), this homemade recipe hits it out of the park.
I didn’t have tahini so used peanut butter, boiled the beans for a minute, and used my vitamix. With the vitamix, I had to use a bit more milk to get it all incorporated. I’ll try cacao next time. Bravo for this recipe!!
Amazing! Glad you gave this one a try!
Pretty good. Would bring to a vegan party.
Yay! Glad this recipe is a hit!
Not a fan of this recipe at all. Turned out super bitter. I suspect that it needs way less cocoa powder. Also- removing the skins shouldn’t be optional because your hummus will not have a good consistency if you leave them on.
SO sorry this recipe didn’t turn out as you had hoped, Isabel. Some high powered blenders will do a great job of blending the skin so that is why it is listed as “optional”.
I made this exactly as written and it came out like soup. Waaaaaaaay too much liquid. I added another can of beans and the consistency was better but the flavor was meh. I’d leave out the milk altogether next time.
Hi Amanda – So sorry this did not turn out the way you had hoped. What type of milk did you use? Did you use PB or tahini?
It tastes like a healthy choc hummus – nothing like the store bought kind. I subbed peanut butter as noted in recipe and did not like the very strong peanut butter flavor it gave. Would definitely use less Or almond butter next time. (Can’t get tahini near me) Also had to use more maple syrup to add sweetness. Overall an Easy recipe that needs some tweaking.
You can order tahini online easily.
This dessert hummus is amazing! (Do not add any extra salt if you are using prepared chickpeas, though.) My kids actually request it and even help me take the skins off. (Save the skins–and the aquafaba too! The skins make a fabulous treat when mixed with oil and air-fried, and the aquafaba can be used in recipes in place of eggs.) I have also tried this recipe with almond butter, but it’s not as tasty. MaraNatha peanut butter is my favorite.
Could I use something other than maple syrup? And could I add any espresso powder to this recipe?
Thank you!
Made just as written and it’s fabulous. Only change was I used garbanzo beans cooked in the instant pot. Didn’t bother peeling a million skins and it was still nice and creamy. Can’t wait to share with my kids!
Quick easy and delicious. We took off the garbanzo bean skins and increased the maple syrup (1/2 cup) and a little extra salt. Thanks! So fun!
Yum, sounds amazing. So glad you are loving this recipe 🙂
Great!! There was nothing at the store, so I made this. It was much better than store bought. I will make this again.
Homemade is SO much better. Happy to hear it came out great!
What a delicious recipe, Monique! This is a fantastic vegan dessert for chocolate lovers like myself. The best thing is that the dish can be prepared in a matter of minutes, making it a genuinely unforgettable experience. I followed your instructions, and the scrumptious hummus was ready in less than 10 minutes, served with pita chips.
Aw thank you! I’m so happy you loved it and that it was easy to make 🙂
The best chocolate hummus I’ve ever had! I think removing the skins off the chickpeas brings the creaminess to the next level. I used almond butter instead of tahini in mine and wouldn’t change it. Also, my blender required me to add more non-dairy milk to blend it properly (almost double the amount of what’s in the recipe), but I do not think it changed the integrity of this nutritious dessert. 10/10 would recommend–it’s an easy and quick snack to fulfill your chocolate cravings.
Nice!! So happy you loved it. And good to know about the milk, thanks 🙂
I could live on this stuff! Easy to make, and my fave dipper is Honeycrisp apple slices. I’m sharing the recipe with everyone I know. I’ll try the peanut butter variation next time, too! Thank you!
Literally so f*cking delicious I’m dead!!!! Monique is my main recipe bishhh and this just made the top of my list!
Hahahahaha I love this so much. Thrilled to hear you loved it!!
So good!! And so easy to make. I used honey and full fat coconut milk and added cacao nibs at the end, and it was amazing! Such a great high protein and fat snack that satisfies your sweet craving.
Awesome! So happy to hear those all worked well and that you loved it 🙂
Delicious and my kids just like to eat it with a spoon!
So do I haha! Glad you enjoyed it!
OMG I could eat this with a spoon! Tastes just like pudding! I enjoy it with pretzel crisps and strawberries. It’s even better the next day!
******In order to achieve a creamier texture, boil the canned chickpeas (rinse first, then cover with water), adding 1/2 teaspoon baking soda to the pot. Run mushy chickpeas in a fine mesh sieve under cold water for about 30 secs then set aside to put together the rest of ingredients.
SO happy you love it, Jenn! And thanks so much for the tip–brilliant!