This dark chocolate hummus is a tasty vegan dessert idea that will satisfy any chocolate craving. It’s easy to make and calls for simple, nutritious ingredients. Serve this as a fruit dip for fresh strawberries, raspberries, bananas, apple slices, or any other type of fruit you prefer.
Hummus is traditionally made from chickpeas (also known as garbanzo beans). Chickpeas add a slightly nutty flavour 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 hummus gets its dark chocolaty flavour 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 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 flavour 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 flavours in this recipe. If you need to reduce your sodium intake then you can omit the salt.
How to make it
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This hummus is quick and easy to prepare. 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 high powered blender. Blend/process 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.
How to serve this hummus
Serve it as a dip for fresh fruit such as berries, bananas, or apple slices. Or try pairing it with these grain-free 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, and/or cherries.
If you love the combination of chocolate and orange, go ahead and add a teaspoon of freshly grated orange zest to this recipe. Blend it up with the other ingredients for a delicious orange chocolate 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 flavoured 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 the hummus to return to room temperature before serving.
More gluten-free chocolate dessert recipes
These paleo donuts are sweet and chocolaty. They’re easy to make and call for nutritious, grain-free, dairy-free ingredients.
Or try this rich and gooey edible brownie batter recipe. It’s vegan, refined sugar-free, and will satisfy any chocolate dessert craving.
Dark Chocolate Hummus
- Food processor or high powered blender.
- 2 cups canned chickpeas (with no salt added)
- 1/3 cup 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.
- Process/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.
- Serve immediately or store in an airtight container in the fridge for up to five days.
- Makes approximately 2 cups (or 8 servings) of dark chocolate hummus.
- Optional additions include freshly grated orange zest or peppermint extract.
- Serve at room temperature for the best consistency.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.