Chocolate Hummus Recipe

It’s funny how some recipes just sneak up on you. Chocolate hummus sounded… well, odd, the first time I heard it. But then I tried it – late afternoon, soft sunlight on the kitchen tiles, a spoon in one hand and sliced apples in the other. Something about the way the dark chocolate flavor wraps itself around the familiar earthiness of chickpeas – silky, a little unexpected, deeply satisfying – it caught me off guard, in the best way. It’s not just a novelty. It’s comfort, with a twist.

Why You’ll Crave It

• Deep cocoa richness balanced by just enough sweetness – no sugar crash after
• Creamy and smooth, like a dip and a dessert had a cozy little baby
• It’s vegan, gluten-free, and still… somehow indulgent
• Takes no more than ten minutes – most of it spent taste-testing, honestly
• Kids love it. Adults pretend it’s “just for the kids” but then finish the bowl

The first time I made this, my sister came over “just for coffee” and we polished off the entire batch before dinner, standing by the counter with clumsy little spoonfuls and guilty grins.

What You’ll Need

• Canned chickpeas: 1 can (15 oz), drained and rinsed – soft and ready, don’t skip rinsing or it tastes… well, canned
• Nut butter: 1/4 cup of almond butter or peanut – whatever makes your heart happy
• Unsweetened cocoa powder: 1/4 cup – dark and rich adds depth, not just color
• Maple syrup: 1/4 cup – for that slow, warm sweetness (adjust later if needed)
• Vanilla extract: 1 teaspoon – it rounds everything out, almost invisibly
• Salt: Just a pinch – because even chocolate needs contrast to shine
• Water: Add gradually, 1 tbsp at a time – until it’s smooth and creamy but still spreadable

Easy How-To

Get your setup ready

Clear a bit of space – not much, just the food processor and some spoons. You’ll want one for tasting and one for pretending you’re not just tasting.

Add everything to the bowl

In the processor, toss in the chickpeas, cocoa, nut butter, maple syrup, vanilla, and salt. It looks a little chaotic at first but don’t worry, it’ll come together beautifully.

Blend till silky

Pulse a few times to get it started, then run it continuously. It’ll be thick at first – stop to scrape the sides once or twice. If it’s struggling to move, that’s your cue to add a bit of water.

Adjust and fine-tune

Taste a little. If it’s not sweet enough, add another teaspoon or so of maple syrup. If it’s too thick, add more water – just a tablespoon at a time. It should spread like a soft frosting.

Scoop and admire

Transfer it to a bowl. At this point, you could call it done… or adorn it – a few chocolate chips, maybe a sliced strawberry or two. Make it lovely, or don’t. It’ll disappear either way.

Good to Know

• It tastes even better after chilling for 30 minutes – something magical happens in the fridge
• If your blender starts making That Awful Sound, stop and add water. Your blades will thank you
• This is one of those recipes you’ll end up improvising – and that’s part of the fun

Serving Ideas

• Dip apples, pears, pretzels, or toast fingers – honestly, a spoon works best for late-night moments
• Spread on pancakes or waffles in place of syrup. Or add syrup too, I won’t judge
• Layer in a parfait glass with granola and berries – beautiful and surprisingly filling

Top Tricks

• Use chilled chickpeas for a fluffier texture – seems silly, but somehow it just works better cold
• Blend longer than you think you need. Whisper to it if it helps. Creamy takes time
• If you want it thicker – more like a chocolate frosting – reduce water and chill before serving

Frequently Asked Questions

Can I use canned chickpeas for chocolate hummus?

Yes – in fact, they’re perfect for it. Just be sure to rinse them thoroughly so the flavor stays clean and not too “bean-y.”

Is this chocolate hummus vegan?

It is! As long as your nut butter and cocoa powder are dairy-free (most are), you’re all good.

Can I make this recipe nut-free?

Yes – sunflower seed butter works really well and gives a lovely, slightly earthy taste.

How do I adjust the sweetness level?

Start with the recommended 1/4 cup maple syrup, then taste after blending. Add a teaspoon at a time if you like it sweeter. It’s very forgiving.

What can I use instead of cocoa powder?

Carob powder is a gentle, slightly sweet alternative – it changes the flavor a bit, but it’s cozy and caffeine-free.

Conclusion

I love this chocolate hummus recipe because it’s both delicious and… surprisingly wholesome. It bridges that space between snack and dessert, without trying too hard. It’s simple to make, endlessly adaptable, and quietly delightful in its unexpectedness.

More recipes suggestions and combination

Chocolate Hummus with Fresh Fruit

Dip strawberries, apple slices, kiwi… anything you have. It’s like a fruit fondue without all the drama.

Chocolate Hummus and Graham Crackers

A nostalgic, dessert-y twist. Crunchy and soft and satisfying.

Chocolate Hummus Parfait

Layer it in a glass with yogurt and granola. Gorgeous for brunch or desk-side snack therapy.

Chocolate Hummus and Pretzels

The ultimate contrast – sweet and salty, soft and crisp. It always disappears first.

Chocolate Hummus Sandwich

Spread it on toast or soft bread with banana slices. Breakfast, snack, dessert… or all three.