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
Ingredients
- ½ cup Almond Milk (120ml)
- ¼ cup Cocoa Powder (21g) Unsweetened
- ½ cup Vegan Chocolate or Chocolate Chips (88g) Measured, then melted
- ⅓ cup Maple Syrup (80ml)
- 1 tsp Vanilla Extract
- ¼ cup Almond Butter (63g)
- 15 ounce Can 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
- Chickpeas. We used one 15-ounce can of chickpeas, drained. This amounts to 1 and ½ cups cooked chickpeas.
- This recipe was first published in September 2018.
Hahaha reading this recipe at first did to me what it did to you and probably most other people but YOU ARE RIGHT, it’s actually yummy!!
OK, I live on a boat in the Pacific and can’t go shopping because we’re in the middle of nowhere, in a small atoll and there are no shops anywhere! I didn’t have the ingredients but I was inspired by this recipe so I had to adjust it big time.
I had NO:Almond Milk, NO Chocolate or Chocolate Chips (probably the reason why I was keen on making something chocolaty), NO Maple Syrup, NO Almond Butter… But I had this inspiration by you and I had soaked chickpeas in my fridge. So for someone who’s inspired as well and somehow also can’t go to a shop, it works also like this:
-chickpeas
-rice cream (home made rice milk with little water)
-coconut oil
-cacao powder
-sugar
-vanilla
-almond flavoring
The almond flavoring for me was what it made stand out. From being ‘ok’ to ‘oh my god, this is really delicious!!!’. Probably would work great with hazelnut flavoring as well but I don’t have that in stock.
I added cooked (but not completely soft) rice as well, just because I liked to add a little subtle crunchiness to it.
You know what we use it now for? As a nutella-substitute but then with almond flavor. Nutella is really expensive here!! We both love it very much. So even though I couldn’t follow your recipe, I do want to thank you for the great inspiration!! Loved the idea and the result is yummy!
So glad it inspired you and your version does sound great! Thanks for sharing!
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