This rich and decadent dark chocolate dessert hummus dip is a must-have dessert to serve this Summer! Gluten-free and vegan dessert hummus. Pairs well with fruit, cookies, and pretzels.
This Dark Chocolate Hummus Recipe is the perfect healthy dip to serve at your next party. It's rich, decadent, and super easy to make with a secret ingredient that will surprise all your guests... chickpeas! That's right, chickpeas! Also known as garbanzo beans, are the main ingredient in most hummus recipes, including this "dessert hummus." The beans are subtle in flavor and give this hummus its thick creamy texture. You won't even know they are there, in fact, most people call this dip "brownie batter hummus" because that's exactly what it tastes like.
How to serve this delicious healthy dessert? Dark chocolate hummus is best served with fresh strawberries, graham crackers, or pretzels. Or if you are like me, add a sprinkle of sea salt to the top, grab a spoon, and dig in.
Why you will love this recipe
Easy to make: This healthy chocolate hummus recipe is a fun treat to serve, with only a handful of ingredients. The best part? You can make this in advance!
Simple ingredients: This healthier indulgence is great to snack on throughout the week to help combat those chocolate cravings. I love to serve this as a fruit dip during Summer parties alongside fresh fruit.
Conversation starter: Once you reveal the secret ingredient to this sweet hummus, your guests will be shocked. It's a fun recipe to be shared.
- Chickpeas: To make this recipe quick and easy, use canned chickpeas (also known as garbanzo beans) instead of soaking dried ones. Simply drain the can, rinse, and peel off the skins. Also, make sure to check the label. It should only have garbanzo beans and salt as the ingredients.
- Cocoa powder: I love using Dutch process cocoa powder, which is a rich unsweetened cocoa powder with a smooth chocolate flavor.
- Peanut butter: Choose a drippy peanut butter without any added sugar. You can also use tahini which is a traditional hummus ingredient.
- Maple Syrup: Pure maple syrup adds a touch of sweetness without being overly sweet.
- Vanilla Extract: Using a high-quality vanilla extract compliments the rich notes of the cocoa powder.
- Almond Milk: A splash of almond milk will help get this dessert hummus to the right consistency. Feel free to use any milk of your choice.
- Salt: Helps bring together all of the flavors, bringing forth some of the sweetness.
- Espresso Powder: Word of advice, do not skip this ingredient. Similar to my double dark chocolate cookies, the espresso combined with the chocolate gives this dip an extraordinary taste, and makes for an overall richer chocolate flavor. So technically it's optional but.. is it?
- Flaky Sea Salt: Optional but delicious to sprinkle a little bit on top. You can also add a few dark chocolate chips.
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.
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 before serving.
- Peanut Butter- instead of peanut butter you could use tahini, almond butter, or any other nut butter you prefer.
- Garbanzo Beans - black beans make a great substitute.
- Maple Syrup- Coconut sugar is a delicious alternative to maple syrup. You may need to add a bit more milk to thin out the hummus.
- Dutch Process Cocoa Powder: Cacao powder or natural cocoa powder can be used instead.
- Milk - You can use regular milk or any plant-based milk in this recipe. Water is not recommended.
This recipe makes about 1.5 cups and can easily be doubled for a party!
- To Store: Just pack it into an airtight container and store it 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.
Refrigerate the dark chocolate hummus for 1 hour prior to serving. This will allow for all of the flavors to absorb.
Yes, you can use a high powdered blend or food processor to make this dessert hummus.
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.
The Best Dark Chocolate Hummus Dessert Recipe
- 1- 15 ounce can garbanzo beans drained and rinsed with skin removed
- ⅓ cup dutch process cocoa powder (35g)
- 1 tablespoon espresso powder
- ⅓ cup peanut butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 tablespoons almond milk (add more milk for a thinner consistency if desired)
- flaky sea salt, optional, add on top
- 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. Add the chocolate hummus to a medium-sized bowl, cover, and refrigerate for 1 hour before serving.