Chocolate peanut butter hummus is a smooth and creamy dessert dip made with chickpeas and naturally sweetened with pure maple syrup and a splash of vanilla extract. It’s delicious served with fresh fruit, pretzels, graham crackers, or simply eaten with a spoon!
Sure, some might say the name doesn’t make sense. After all, traditional hummus is made with garlic, lemon, tahini, and olive oil. But don’t knock it 'til you’ve tried this sweet, chocolatey version.
And good news: it doesn’t taste like beans. So break out your food processor and give this 5-minute vegan treat a try!
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I used dark pure cocoa powder, which for was delicious for adult taste. If I was making it for kids I would swap to ordinary cocoa powder. Thank you for this heavenly recipe.
- Hetti
Ingredients
Cocoa powder: I like to use unsweetened, 100% cocoa powder. If I’m craving more of a dark chocolate flavor, I’ll reach for raw cacao powder instead.
Peanut butter: I opt for natural peanut butter made without added oil or sugar.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the drained chickpeas, cocoa powder, maple syrup, peanut butter, vanilla extract, and a pinch of salt to the bowl of a food processor. (Be sure to reserve the liquid from the can of chickpeas, also known as aquafaba.)
- Process, scraping down the sides of the bowl as needed, and add a tablespoon of the reserved liquid at a time until the chocolate hummus is completely blended and smooth. If you’re not sure it’s creamy enough, give it another minute or two in the processor. The smoother, the better!
Serving suggestions
Scoop this dreamy chocolate hummus into a bowl and pair it with:
- Fresh strawberries, apple slices, or banana chunks
- Pretzel twists or sticks for a salty-sweet combo
- Graham crackers or vegan vanilla wafers
- Rice cakes or toast for a fun twist on a chocolate spread
- A dollop on crepes, waffles or vegan banana yogurt pancakes
Or make a fancy dessert board with caramelized figs, matcha balls, and pumpkin spice balls. And yes, grabbing a spoon and diving in is absolutely encouraged.
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Love and Veggies,
Amy
📋 Recipe
Creamy Chocolate Peanut Butter Hummus
Equipment
- food processor
Ingredients
- 1-15 ounce can chickpeas, (garbanzo beans) (1½ cups cooked) drained, liquid reserved
- ½ cup cocoa powder, (or substitute raw cacao powder)
- ¼ cup pure maple syrup, (or use more, to taste)
- ¼ cup natural peanut butter, (or substitute tahini, sunbutter, almond butter, or cashew butter)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Add the chickpeas, cocoa powder, pure maple syrup, peanut butter, vanilla extract, and salt to the bowl of a food processor.1-15 ounce can chickpeas, ½ cup cocoa powder, ¼ cup pure maple syrup, ¼ cup natural peanut butter, 1 teaspoon vanilla extract, pinch of salt
- Process until completely smooth, scraping down the sides of the bowl as necessary, and adding reserved chickpea liquid a tablespoon at a time to thin out the hummus.
- Taste and add additional pure maple syrup, if desired, and process again.
- Serve right away with fresh fruit, pretzels, graham crackers, etc., or cover and refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
Hetti says
I used dark pure cocoa powder, which for was delicious for adult taste.
If I was making it for kids I would swap to ordinary cocoa powder. Thank you for this heavenly recipe.
Amy Katz says
I'm happy you enjoyed it, Hetti!