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This Chocolate Hummus recipe is the creamy, secretly healthy dessert dip you never knew you needed! It's made with chickpeas, cocoa powder, and a touch of sweetness so it's the perfect guilt-free treat for dipping fruit, pretzels, or graham crackers.
If You've Tried Chocolate Hummus, Than You Know…
This is the healthy dessert dip that will win anyone over! I can make chocolate hummus in just a few minutes, with pantry ingredients and it's a great dip to make ahead of time since it keeps in the fridge for one week.
Whether you're bringing it to a party, prepping a snack for the week, or just need something chocolatey ASAP, homamde Chocolate Hummus is always the answer.
Don't miss my high protein snack recipes, like Granola Bites, Chocolate Overnight Oats, Protein Ice Cream, Chia Pudding, or my favorite Chocolate Protein Shake!
How to make Chocolate Hummus:
Melt Chocolate: Heat chocolate chips in a microwave-safe bowl for 20–30 second intervals, stirring until smooth.
Blend: Add chickpeas, tahini, honey, cocoa powder, espresso powder (if using), vanilla, salt, and melted chocolate to a food processor or blender and blend until completely smooth, scraping down the sides and adding milk, 1 tablespoon at a time, until smooth and scoopable (like a soft frosting).
Taste and add more honey (for sweetness) or a pinch of salt (to enhance the chocolate flavor), if needed.
Serve: Transfer to a serving bowl. Optional: sprinkle mini chocolate chips on top, or drizzle with melted chocolate and sprinkle with flaky sea salt. This is seriously so good you will want to eat it with a spoon, but I recommend dipping strawberries, apples, bananas, pretzels, graham cracker squares, or rice cakes. Let me know what other favorites you come up with! Make sure to try my traditional Hummus recipe, too!
Chocolate Hummus Recipe (Brownie Batter Hummus)
Equipment
- Blender , or
Ingredients
- 3 oz dark chocolate, , 60-70% chopped
- 1 (15.5 oz) can chickpeas, , drained*
- 1/4 cup tahini
- 1/3 cup honey (or powdered sugar)
- 3 tbsp Dutch-processed cocoa powder
- 1/2 tsp espresso powder (optional*)
- 1 tsp vanilla extract
- 1/4 tsp sea salt (plus more to taste)
- 2 –4 tbsp milk of choice (as needed)
For Serving:
- Strawberry, banana or apple slices
- Pretzels
- Graham crackers
- Vanilla wafers
- Rice cake chips
Instructions
- Melt chocolate: Add chopped chocolate to a microwave-safe bowl and heat in 20–30 second intervals, stirring until smooth.3 oz dark chocolate
- Blend: Add chickpeas, tahini, honey, cocoa powder, espresso powder (if using), vanilla, salt, and melted chocolate to a food processor or blender and blend until completely smooth, scraping down the sides and adding milk, 1 tablespoon at a time, until smooth and scoopable (like a soft frosting).1 (15.5 oz) can chickpeas, ¼ cup tahini, ⅓ cup honey (or powdered sugar), 3 tbsp Dutch-processed cocoa powder, ½ tsp espresso powder (optional*), 1 tsp vanilla extract, ¼ tsp sea salt (plus more to taste), 2 –4 tbsp milk of choice (as needed)
- Taste and add more honey (for sweetness) or a pinch of salt (to enhance the chocolate flavor), if needed.
- Serve: Transfer to a serving bowl. Optional: sprinkle mini chocolate chips on top, or drizzle with melted chocolate and sprinkle with flaky sea salt. Serve with your favorite fruit, cookies, or crackers. I recommend strawberries, bananas, apple slices, pretzels, graham crackers, vanilla wafers, or rice cake chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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