This Dark Chocolate Dessert Hummus recipe is rich, decadent, and super easy to make. It's a must-have healthy dark chocolate dessert to serve this summer, which is gluten-free and vegan. Serve this sweet hummus with fresh seasonal fruit.
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Why You Will Love This Dark Chocolate Dessert Hummus Recipe
Dessert hummus is a sweet twist on traditional savory hummus. Here are some reasons why you will love this dark chocolate hummus recipe:
- Easy to make: Dessert hummus recipes are super easy to make at home without having to worry about inflammatory oils or tons of sugar that you get in store-bought versions.
- Simple ingredients: A healthy snack to have throughout the week to help combat any sweet tooth. Similar to cookie dough in texture, you can serve this dessert dip alongside fresh fruit, with crackers, or pretzels.
- Conversation starter: Once you reveal the secret ingredient to this brownie batter hummus, your guests will be shocked that it's primarily made of beans. It's a fun recipe to be shared with versatility to fit most needs.
Looking for more chocolate desserts? Check out my Chocolate Molten Lava Cakes, Chocolate Covered Snickers Dates, and Fudgy Chocolate Brownie Cookies.
Dark Chocolate Dessert Hummus Ingredients
Ingredient Notes
- Chickpeas: We use canned chickpeas (also known as garbanzo beans) but I promise, there's no chickpea flavor. Another great option to use is black beans.
- Cocoa Powder: To get that delicious rich chocolate hummus taste we use unsweetened Dutch process cocoa powder. You could also use natural unsweetened cocoa powder or raw cacao powder.
- Nut Butter: This gives the humus a creamy texture and depth of flavor. Choose a drippy peanut butter, almond butter, or cashew butter without added sugar. For a more traditional hummus ingredient, use tahini.
- Sweetener: Organic pure maple syrup is a refined sugar that adds a touch of sweetness without being overly sweet.
- Vanilla Extract: A high-quality vanilla extract compliments the rich notes of dark cocoa powder.
- Milk: We use almond milk to get this dessert hummus to the right consistency. Feel free to use any milk of your choice except coconut milk which tends to have a strong flavor.
- Salt: Helps bring together all of the flavors, bringing forth some of the sweetness.
- Espresso Powder: Enhances the rich chocolate flavor.
- Flaky Sea Salt: Adding flaky sea salt on top of the hummus creates the perfect salty-sweet treat. You can also add a few dark chocolate chips for texture and flavor.
Find the printable recipe with measurements below.
How To Make Dark Chocolate Dessert Hummus
Drain chickpeas. Using a colander, drain and rinse your chickpeas. On the outer surface, the chickpeas have thin skin, which I recommend removing for an overall better hummus texture. Keep a small bowl to the side and separate the chickpeas with the skins removed.
Blend the ingredients. Using a high-speed blender or food processor with an "S" blade, add all of the ingredients, minus the milk. Blend for 3 minutes. Scrape down the side of the bowl, and add the milk. Blend again for another 2-3 minutes until smooth. If you'd like a thinner texture, add a splash of more milk.
Taste test. If it’s too thick for your liking, just add a splash of milk and blend it again until creamy. If it’s not sweet enough, add a splash more maple syrup or other sweetener. The texture should resemble thick brownie batter and will thicken a bit further when refrigerated. Transfer the chocolate hummus to a medium-sized bowl, cover, and refrigerate for 1 hour to allow the flavors to meld together.
Serving Suggestions
The beauty of chocolate hummus is just how versatile it is. Often we will just eat it with a spoon as dessert, but here are a few dipping items to add to your plate:
- Fresh Fruit: Seasonal fruit such as fresh strawberries, blackberries, raspberries, and apple slices are some of our favorite ways to serve this chocolate dessert hummus.
- Dried Fruit: Dried berries, apricots, dates, or figs make great options to pair.
- Crunchy Bites: Pretzels, crackers, nuts, graham crackers, or even dark chocolate pieces give the perfect crunch.
Storage
This recipe makes about 1.5 cups which can easily be doubled for a party!
- To Store: Store leftovers in an airtight container in the fridge for up to one week.
- To Freeze: If you have leftovers, you can freeze the hummus in sealed containers for up to 2 months. When ready to use, let it thaw in the fridge overnight.
FAQ
You can use a high powdered blend or food processor to make this dessert hummus.
Yes, chickpeas and garbanzo beans are the same thing.
This is an optional step that I think leads to an overall better texture, but no, you do not have to technically remove the skins.
This recipe easily doubles using the same ingredients.
You can add more maple syrup, or add ¼ cup of coconut sugar for a sweeter version.
I hope you love this dark chocolate dessert hummus recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Dark Chocolate Dessert Hummus
Ingredients
- 1- 15 ounce can garbanzo beans drained and rinsed with skin removed
- 6 tablespoons (30g) dutch process cocoa powder
- 1 tablespoon espresso powder, (optional)
- ⅓ cup (85g) peanut butter
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 tablespoons (60ml) milk (dairy or dairy-free), add more milk for a thinner consistency if desired
- flaky sea salt, optional garnish
Instructions
- Drain chickpeas. Using a colander, drain and rinse your chickpeas. On the outer surface, the chickpeas have a skin, which I recommend removing for an overall better hummus texture. Keep a small bowl to the side and separate the chickpeas with the skins removed.
- Blend the ingredients. Using a high-speed blender or food processor with an "S" blade, add all of the ingredients, minus the milk. Blend for 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and add the milk. Blend for another 2-3 minutes until smooth. (At this point if you'd like a thinner texture, add a splash of more milk. The texture should resemble thick brownie batter, but will thicken a bit further when refrigerated.)
- Transfer and Refrigerate. Add the chocolate hummus to a medium-sized bowl. Cover and refrigerate for 1 hour to allow the flavors to absorb. Top with flaky sea salt and serve.
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