This dark chocolate hummus recipe is nutritious and easy to make. It’s a tasty dessert or snack idea that will satisfy any chocolate craving. Serve this sweet hummus as a fruit dip for fresh strawberries, apple slices, or any other type of fruit you prefer.
How to serve this dark chocolate hummus
Serve it as a dip for fresh fruit such as berries, bananas, apple slices, or these grain-free, chickpea flour crackers. This dip would make a tasty and nutritious addition to any sweet table or dessert board. It’s perfect for Valentine’s Day served with strawberries, raspberries, or cherries.
You can also use this dark chocolate hummus as a frosting or filling for cakes or cupcakes. It’s spreadable and smooth so it works well as a nutritious frosting. Or spread some on pancakes (like these delicious vegan buckwheat pancakes), waffles, or French toast.
Or use it as a filling for sandwiches for picky kids. It’s kid approved and perfect for sneaking some extra nutrients into their school lunches or snacks.
Main ingredients and substitutions
Hummus is traditionally made from chickpeas (also known as garbanzo beans). Chickpeas add a slightly nutty flavor and satisfying texture to this sweet hummus. I prefer to use canned chickpeas in this recipe but you can substitute dried cooked chickpeas if you prefer. If using canned chickpeas, be sure to choose a brand that doesn’t contain any added salt.
This sweet hummus gets its chocolate flavor from unsweetened cocoa powder. There are two main types of cocoa powder: natural cocoa powder and Dutch process cocoa powder. Either type of cocoa powder will work well in this recipe so use what you’ve got.
I sweetened this chocolate dessert hummus with maple syrup but you can substitute honey if you prefer (and if you don’t need it to be strictly vegan). I tend to prefer maple syrup in this recipe because it adds a relatively neutral sweetness compared to honey.
Extra virgin olive oil gives this hummus a smooth texture and a warm, rich flavor that complements the cocoa powder. You can substitute avocado oil or liquid coconut oil instead of olive oil if you prefer.
This recipe calls for vanilla extract. I recommend using pure vanilla extract as opposed to artificial vanilla. You can really taste the difference, especially since this recipe is raw (artificial vanilla tastes slightly less “artificial” in baked goods). Either way I always recommend using pure vanilla extract if possible.
A small amount of salt enhances the sweet, chocolaty flavors in this recipe. If you need to reduce your sodium intake then you can omit the salt.
How to make it
Start by rinsing and draining the canned chickpeas. Be sure to rinse them until the water runs clear and isn’t sudsy looking.
Next you’ll add the chickpeas, extra virgin olive oil, maple syrup, pure vanilla extract, and salt to a food processor or blender. Blend for 2-3 minutes or until smooth, scraping down the sides of the food processor bowl as needed.
Once those ingredients are smooth, all that’s left is to add the cocoa powder and blend once more.
Giving this as gifts
This sweet hummus would make a great homemade gift for the holidays. Just spoon some into a mason jar and add a pretty ribbon and label.
If you love the combination of chocolate and orange, add a teaspoon of freshly grated orange zest to this hummus. You can also garnish it with some extra orange zest for a pretty presentation.
Or add a few drops of peppermint extract before blending it to create a chocolate mint flavored hummus. Then garnish it with a few fresh mint leaves.
Store this dark chocolate hummus in an airtight container in the fridge for up to five days. For optimal consistency, allow it to return to room temperature before serving.
More chocolate dessert recipes to try
- Or try this rich and gooey almond butter frosting recipe.
- These dark chocolate dates are easy to make and so delicious.
- These coconut chocolate bars are melt-in-your-mouth good.
- These buckwheat cookies are sweet, chocolaty, and delicious.
Dark Chocolate Hummus
- Food processor or blender.
- 2 cups canned chickpeas, with no salt added (or substitute cooked, dried chickpeas)
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Drain and rinse the chickpeas.
- Add the chickpeas, maple syrup, extra virgin olive oil, vanilla extract, and salt to a food processor or high powered blender.
- Blend for 2-3 minutes or until smooth, scraping down the sides of the food processor bowl as necessary.
- Add the cocoa powder and blend once more to incorporate it.
- Optional additions to this dark chocolate hummus include freshly grated orange zest or peppermint extract.
- Store in an airtight container in the fridge for up to five days.
- Serve at room temperature for the best consistency.