This chocolate hummus tastes just like chocolate pudding. It’s great as a dip for fresh fruit or pretzels, or just to eat with a spoon.
Are you a little freaked by the words ‘chocolate’ and ‘hummus’ in the same recipe title?
If you are, then you’re definitely not alone. I was totally freaked when I first started seeing chocolate hummus around. I mean what? Why?
But I told myself not to judge until I had tried it. I mean I managed to get my head around using chickpea water to make vegan meringue and vegan mousse, and my vegan black bean brownies and vegan zucchini brownies are a real treat, so I knew I had to suspend my judgement on this one until I tried it.
So I whipped up a batch, with some melted vegan chocolate, maple syrup, almond butter and of course, chickpeas, and shockingly, it was really good. Like really, really good.
The part that is hard to get your head around is imagining the savory taste of hummus, with sweet stuff added, but it’s actually more a case of adding chickpeas to some sweet stuff. Granted, that’s still pretty weird.
In terms of taste, it’s not really like hummus at all, it’s more like a chocolate pudding! But the texture is hummus. So it’s weird, but in a good way.
It makes a delicious dip for fresh fruit like strawberries or nice salty pretzels. This is my favorite way to eat it. But you can also just spoon it straight like chocolate pudding. Your call.
How To Make Chocolate Hummus
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add almond milk, cocoa powder, melted vegan chocolate, maple syrup, vanilla extract and almond butter to your food processor.
- Process until smooth.
- Now add chickpeas and process into a smooth chocolate hummus.
- Let the food processor run for a few minutes to get it really smooth.
- Serve topped with roasted, salted almonds and some fresh strawberries or pretzels on the side for dipping.
Chocolate Hummus Q&A
It tastes a lot like chocolate pudding. The chickpeas provide texture and make this heaps healthier than a regular chocolate pudding – adding protein and fiber to your dessert – so you know, you can feel saintly about eating giant bowls of it.
You could definitely make other flavors of dessert hummus (I’ve seen snickerdoodle and pumpkin pie and s’mores flavors around the web) but to me chocolate hummus makes the most sense because the chocolate really overrides the flavor of chickpeas. In my view, you don’t really want to taste the chickpeas, if you do want to taste chickpeas, then a classic hummus is more up your street. When it’s dessert, it should taste like dessert.
It’s divine served with fresh fruit like strawberries. Salty pretzels are also delicious to serve on the side.
Storing and Freezing
Store leftovers in the fridge. It tends to firm up a bit in the fridge (from the chocolate) but this isn’t an issue and if anything it’s even more delicious. It will keep in the fridge for 4-5 days. It is also freezer friendly if you’d like to freeze some.
More Vegan Chocolate Recipes
- Vegan Chocolate Pudding
- Vegan Chocolate Tart
- Dairy Free Chocolate Cake
- The Ultimate Vegan Chocolate Sauce
- Homemade Vegan Chocolate
- Vegan Chocolate Truffles
Chocolate Hummus
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8
- Diet: Vegan
Description
This chocolate hummus tastes just like chocolate pudding. It’s great as a dip for fresh fruit or pretzels, or just to eat with a spoon.
Ingredients
- 1/2 cup (120ml) Almond Milk
- 1/4 cup (21g) Cocoa Powder (Unsweetened)
- 1/2 cup (88g) Vegan Chocolate or Chocolate Chips (Measured, then melted)
- 1/3 cup (80ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup (63g) Almond Butter
- 1 and 1/2 cups Canned Chickpeas (Drained)*
For Serving (Optional):
- Roasted Salted Almonds (Chopped)
- Fresh Strawberries
- Pretzels
Instructions
- Add the almond milk, cocoa powder, melted vegan chocolate, maple syrup, vanilla extract and almond butter to your food processor.
- Process until smooth.
- Add the chickpeas and process into a smooth chocolate hummus.
- Let the food processor run for a few minutes to get it really smooth.
- Serve topped with a sprinkle of roasted, salted almonds and some fresh strawberries or pretzels on the side for dipping.
Notes
*This is one 15oz (425g) standard can of chickpeas, drained.
*This recipe was first published in September 2018.
- Category: Dessert, Gluten-Free
- Method: Food Processor
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 8)
- Calories: 193
- Sugar: 14.8g
- Sodium: 106mg
- Fat: 9.3g
- Saturated Fat: 2.8g
- Carbohydrates: 25.5g
- Fiber: 4.5g
- Protein: 5.1g
Keywords: chocolate hummus
Around how much does this make? Like how large is a serving?
I have not measured this in cups.
Quite strange but I’m willing to try ! 😀
Hope you like it!
I wonder if this could be turned into a spread like Nutella? Maybe add a lttle bit more chickpeas to make it more firm… But looks delicious as it is!
Hi Christian! It actually firms up in the fridge a bit. We used almond milk here but if you switch for canned coconut milk (an option that we also tried) then it firms up even more in the fridge. So I think if you just make that switch (coconut milk instead of almond milk) and then refrigerate, it will be the exact texture you are looking for! 🙂
Looks delicious, can’t wait to try it. How long does it keep in the fridge?
★★★★
About 5 days. 🙂
Looks so yummy cant wait to give it a go!!!
★★★★★
Can’t wait to try this! I’ve recently discovered some dessert hummus at Publix but it’s 5$ each and I ate it way too fast to be buying it ? thank you for the recipe will try soon!
Hahaha awesome! Making it yourself is so easy it’s totally worth it! 🙂
Different yet very palatable
★★★★★