Easy to make in 5 minutes, Dark Chocolate Hummus is a delicious dessert dip recipe made with chickpeas. It's perfect with fresh fruit, pretzels graham crackers, and more.
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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
But is Dark Chocolate Hummus really hummus?
Technically no, since it doesn't contain ingredients like garlic, lemon, or olive oil like you find in hummus made with sesame seeds or prepared tahini.
But it's a chocolaty snack and vegan dessert dip made with chickpeas. It's smooth and creamy, and doesn't taste like beans.
And making it at home in a food processor is much more cost effective than buying it already prepared from the supermarket. Plus it's refined sugar-free, and you can control the level of sweetness.
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Why you'll love this recipe
- It's easy to make in 5 minutes with only 5 ingredients (plus a pinch of salt).
- It's delicious with fresh fruit like strawberries, bananas, or apples.
- It's a wholesome chocolaty snack or dessert.
Ingredients
Cocoa powder: Choose unsweetened 100% cocoa powder. Or you can use raw cacao powder which has even more of a dark chocolate flavor.
Variations
Dark Chocolate Hummus is easy to customize to make it your own.
- Use cacao powder instead of cocoa powder for a richer, more bitter chocolate flavor.
- Add additional pure maple syrup to make it sweeter. Or skip the maple syrup and use a few Medjool dates that have been soaked in water to soften.
- Substitute tahini, sunbutter, almond butter, or cashew butter in place of the peanut butter.
- Top your hummus with vegan mini chocolate chips.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add all the ingredients to a bowl of a food processor. (Reserve the liquid from the can of chickpeas, also known as aquafaba.)
- Process, scraping down the bowl of the processor and adding a tablespoon of the bean liquid at a time, as needed, until the chocolate dessert hummus is completely blended and smooth.
Amy's tip
If you're not sure if the hummus is smooth enough, keep processing it for another minute or two.
Serving suggestions
When it comes to dipping, you have many options for this Dark Chocolate hummus.
- Fresh fruit such as strawberries, sliced bananas, sliced apples, orange segments, and pineapple chunks
- Savory snacks such as pretzels and crackers
- Sweet dippers such as cinnamon-sugar pita chips and graham crackers
- Toasted bread or bagels
- Cookies like crispy chocolate chip or vegan vanilla wafers
- Or instead of using it as a dip, add a dollop on crepes, waffles or vegan banana yogurt pancakes
- Make a dessert board with caramelized figs, matcha balls, and pumpkin spice balls
Storing
Leftover dessert hummus can be stored in an airtight container and refrigerated for 3 to 4 days.
Recipe FAQs
Hershey's cocoa powder is vegan since it contains 100% cocoa powder and no animal-derived ingredients.
While both come from cacao beans, cacao powder is made from raw beans and cocoa powder is made from roasted beans. They both have a chocolate flavor that is similar but not identical.
More vegan chocolate recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Dark Chocolate Hummus
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Equipment
- food processor
Ingredients
- 1-15 ounce can chickpeas, (garbanzo beans) (1½ cups cooked) drained, liquid reserved
- ½ cup cocoa 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.
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!