Creamy Chocolate Peanut Butter Hummus

Bowl of chocolate hummus on a platter with strawberries and mini pretzels.

5 from 1 vote

Creamy Chocolate Peanut Butter Hummus

This creamy chocolate peanut butter hummus is a 5-minute vegan dessert dip made with chickpeas, cocoa, and maple syrup. Perfect with fruit, pretzels, or enjoying by the spoonful!

Be sure to reserve the liquid from the can of chickpeas when draining for use in this recipe.

Prep Time5

Total Time5

Course: Dessert, Snack

Cuisine: American, Fusion

Special diet: gluten-free, nut-free option, oil-free, soy-free, vegan

Servings:

Calories: 272kcal

Author: Amy Katz

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

US Customary - Metric

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

I used 3 tablespoons of the reserved chickpea liquid (aquafaba) to thin the hummus.

If you're not sure if the hummus is smooth enough, keep processing it for another minute or two.

Leftover hummus can be stored in an airtight container and refrigerated for 3 to 4 days.

Nutrition