This healthy Chocolate Hummus recipe is easy to make in 5 minutes! It's a nutritious dip, appetizer, dessert, snack or spread that everyone in my family, including my kids, loves. This dessert hummus recipe is gluten-free, dairy-free with no refined sugar.
I get so excited when I create healthy snacks that my kids love - like this healthy chocolate hummus recipe.
My 1 year old literally dipped a pretzel into the Chocolate Hummus, licked it off, and then dipped again. She didn't even care to eat the pretzel, it was simply the vehicle used to eat more dessert hummus. She actually ended up just asking for a spoon.
As soon as one batch is eaten, they ask to make more and I happily oblige because not only is this chocolate hummus healthy, but it's easy to make and ready in 5 minutes. Plus it's gluten-free, dairy-free, has no refined sugar & it's vegan!
Chocolate Hummus: Ingredients & Substitutions
- Chickpeas. use a 15 oz can of chickpeas. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
- Peanut Butter. Any nut or seed butter works well in this recipe. Peanut butter is my favorite, however some other ideas include: tahini, cashew butter, almond butter, sunflower seed butter, etc.
- Honey. Maple syrup can be used in place of honey to make this recipe vegan.
- Coconut Sugar. Any granulated sugar works well in this recipe. Also, if you like your chocolate treats extra dark and not too sweet you may be able to reduce the amount of coconut sugar. My goal was to make a Chocolate Hummus that my entire family enjoyed, but I could have definitely used only 2 tablespoons of coconut sugar! You can replace the coconut sugar with more honey or maple syrup as well.
- Cocoa Powder. Use your favorite unsweetened cocoa powder. For a dark version use a dark cocoa powder.
- Almond milk. Any dairy-free or regular dairy milk can be used with great results.
- Sea salt. Depending on the salt content of your peanut butter you many not need much salt. I recommend starting with ¼ tsp and adding more if necessary.
How to make Chocolate Hummus
This chocolate hummus recipe is so easy to make that it literally is ready in 5 minutes from start to finish! However, here are a few notes to ensure your dessert hummus making success!
Use a Vitamix!
If you've been around my blog for a while this should go without saying, but the best way to achieve the ultimate creamy dreamy chocolate hummus you can is by using a Vitamix blender! Yes, you can use any blender to make this, but Vitamix is the best.
Check out my Vitamix Buying Guide where I give my exhaustive reasons for choosing a Vitamix blender almost a decade ago, and give my top recommendations about which model to buy!
Rinse & Drain Garbanzo Beans
The first step in making this chocolate hummus is rinsing and draining the chickpeas. Make sure to use warm water (not cold) to rinse them, because warm or room temperature ingredients blend better than cold ones!
Add ingredients in the order listed (wet first).
When blending in a Vitamix it's very important to add the wet ingredients first. This ensures there is enough liquid at the bottom of the container to get the blending process started and to ensure a smooth and even blend.
Scrape down the sides and resume blending.
Depending on the size of blending container you have, you may need to stop blending, use a spatula to scrape down the sides, and then resume blending. Sometimes peanut butter can get stuck to the sides and it's important to make sure all the ingredients are incorporated and the mixture is homogenous (uniform throughout).
Add more almond milk if necessary.
I did not have to do this, and 2 TBS was just right for me every time I tested this recipe, however there are many factors (consistency of your peanut butter, moistness of the chickpeas, etc.) that could effect the amount of almond milk needed to achieve the perfect chocolate hummus consistency. I recommend adding ½ - 1 TBS at a time.
Serving suggestions
This Chocolate Hummus can be served as a fun dip, appetizer, dessert or snack. It also makes a great spread. Move over Nutella, there's a healthier (and dare I say tastier) creamy chocolate spread on the scene!
Smear this Chocolate Hummus on toast made with homemade bread, banana bread, muffins, french toast, pancakes, waffles, etc. etc. There's no limit to the delicious ways to enjoy this healthy Chocolate Hummus!
Store/freeze
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Thaw in the refrigerator or at room temperature slowly, do not microwave.
FAQs about Chocolate Hummus
This hummus lasts for 7-10 days when stored in an airtight container in the refrigerator. However, it doesn't stick around my house that long!
This chocolate hummus recipe is much healthier than other chocolate dips or spreads that you can find on the market (like Nutella or store-bought varieties).
The main ingredient, chickpeas, has many health benefits! Chickpeas are high in fiber, which means that they help lower blood sugar & cholesterol, and aid in digestion. They’re also rich protein which helps you feel full and energized!
However, this Chocolate Hummus is a treat, so as always I recommend consuming it as part of a balanced diet and enjoying it in moderation!
The possibilities are endless! Here are a few suggestions:
Berries - strawberries, raspberries, blackberries, blueberries, etc.
Citrus fruits - orange slices, clementines, grapefruit, etc.
Other fruits - apples, pears, bananas, kiwi, etc.
Dried fruits - apricots, berries, apples, etc.
Pretzels - any variety works great, pretzel crisps, twists, rods, etc.
Graham Crackers - graham cracker sticks are a fun serving option, or regular graham crackers broken into smaller pieces.
Animal Crackers
Nuts
You can have tons of fun by adding different flavors and extracts to this Chocolate Hummus recipe! Blend in some raspberries for a chocolate raspberry hummus! Replace some of the vanilla extract with orange, mint, etc. The sky's the limit to what you can do!
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Chocolate Hummus Recipe
Ingredients
- 15 oz chickpeas (garbanzo beans), rinsed and drained (about 1 ¼ cup cooked beans)
- ¼ cup peanut butter
- 6 TBS honey or maple syrup
- ¼ cup coconut sugar
- 3 TBS unsweetened cocoa powder
- 2 TBS almond milk*
- 2 tsp pure vanilla extract
- ¼ - ½ tsp sea salt or to taste
Instructions
- Put all ingredients in the order listed into the container of a Vitamix Blender.
- Blend, starting on low speed and increasing to high, for 45-60 seconds or until the mixture is smooth.
- You may need to stop, scrape down the sides, and blend again.
- Transfer chocolate hummus to a serving dish and serve with your favorite dippers, or transfer to an airtight container to store in the refrigerator until ready to serve. **
Video
Notes
Serve
**This chocolate hummus can be served at room temperature or cold. I find that it tastes even better the second day, so it’s a great make-ahead dip or spread for a party! Ingredient Substitutions- Chickpeas. To make this Chocolate Hummus recipe I used a 15 oz can of chickpeas. You can use 1 ¼ cup of cooked chickpeas if you like to prepare your own. White beans (northern beans) can also be used in place of chickpeas.
- Peanut Butter. Any nut or seed butter works well in this recipe. Peanut butter is my favorite, however some other ideas include: tahini, cashew butter, almond butter, sunflower seed butter, etc.
- Honey. Maple syrup can be used in place of honey to make this recipe vegan.
- Coconut Sugar. Any granulated sugar works well in this recipe. Also, if you like your chocolate treats extra dark and not too sweet you may be able to reduce the amount of coconut sugar. My goal was to make a Chocolate Hummus that my entire family enjoyed, but I could have definitely used only 2 tablespoons of coconut sugar! You can replace the coconut sugar with more honey or maple syrup as well, however I appreciate the texture and taste the coconut sugar imparts in this dessert hummus recipe.
- Cocoa Powder. Use your favorite unsweetened cocoa powder. For a dark version use a dark cocoa powder!
- Almond milk. Any dairy-free or regular dairy milk can be used with great results. Just be sure to choose one that complies with your dietary needs.
- Sea salt. Depending on the salt content of your peanut butter you many not need much salt. I recommend starting with ¼ tsp and adding more if necessary.
Store/freeze
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Thaw in the refrigerator or at room temperature slowly, do not microwave.Nutrition
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Lakin
I decided to make my own chocolate hummus for the first time today because I'm tired of spending money buying it at stores. If you make it with peanut butter, the peanut butter is very prominent and it makes it more of a chocolate-peanut butter hummus than an actual chocolate hummus, but I love peanut butter so I'm not complaining! Great recipe, thanks!