This creamy chocolate dessert hummus is a protein-packed dessert or snack! Perfect for dipping fruit and pretzels in, it's made with chickpeas, peanut butter, cocoa powder, and sweetened with maple syrup.
When it comes to hummus, you may think of a classic chickpea hummus recipe, or something savory like roasted red pepper hummus, or avocado hummus. But have you ever heard off chocolate dessert hummus?
As it turns out, chickpeas are a pretty blank canvas when it comes to creating either savory or sweet recipes! Swapping out a few ingredients takes hummus from savory to slightly sweet, rich and chocolatey and so creamy.
This chocolate dessert hummus is just like a classic chocolate dip, but with the added benefit of protein from the chickpeas! It is perfect for dunking your favorite fruit, pretzels, or just plain eating by the spoonful.
Reasons You'll ♡ This Recipe
- it doesn't taste like chickpeas at all: perfectly sweet, creamy and chocolatey
- it's vegan and gluten-free
- it's a protein packed snack for your sweet tooth
Watch the video below to see exactly how I prepped this hummus. You can find more of my recipe videos on my YouTube channel.
- chickpeas - as the base. We find homemade chickpeas are softer and make for a smoother hummus. Try making a batch of Instant Pot chickpeas!
- peanut butter - gives a bit of extra creaminess and depth of flavor; feel free to swap for your favorite nut butter, or swap for SunButter as a nut-free alternative.
- maple syrup - to naturally sweeten. This hummus is mildly sweet as written, but you can add more syrup to make it sweeter.
- spices - cocoa powder, espresso powder, cinnamon and vanilla extract to give it a rich, chocolatey flavor.
- almond milk - to thin everything out. I used ⅓ cup but you can add more or less depending on the consistency you'd like.
- chocolate chips - sprinkled on top or stirred in - for an extra dose of chocolate!
Step by Step Directions
In the base of a 7 cup food processor fitted with a steel blade, combine all ingredients except for the chickpeas.
Blend for 1 minute, scraping down the sides of the food processor halfway through, until mixture is smooth and bubbly.
Add the chickpeas and process for 2-3 more minutes, scraping sides down and adding more milk as needed. We blended for 2-3 minutes total time to get it super smooth and creamy.
Serve with fresh fruit, cookies, rice cakes, toast, or pretzels.
If you are looking for ULTRA creamy dessert hummus, you have a few options:
- Overcook the chickpeas- you can simmer them on the stove for extra time, or add a few minutes onto the Instant Pot cook time. Soft chickpeas make considerably smoother hummus.
- Peel the chickpeas- pinch the skins off the chickpeas and discard. This will take 10 minutes, but yields very smooth hummus.
Storage + Meal Prep
- Fridge - this dessert hummus may be stored in an airtight container in the fridge for up to one week
- Meal prep - we like to portion it out with pre-washed fruit for an easy grab-and-go meal prep snack.
- Freeze - Freeze in an airtight meal prep container or jar for up to 3 months.
Dessert hummus really doesn't taste like chickpeas at all. Some people think it tastes similar to brownie batter, but I think it's more airy, kind of similar to a chocolate mousse. Either way, it's smooth and chocolatey, and not overly sweet. You can definitely adjust the sweetener to taste.
Strawberries and apple slices dunk well into this dessert hummus. You could also try other fruit like kiwi and banana slices, pretzels, or even vanilla wafers. I bet it would be great served on toast, or spread on rice cakes, too! Think of all the ways you would use Nutella and this dessert hummus can fill those shoes, too.
Due to the sweetener, it's slightly higher in calories than a savory hummus. However these are all natural ingredients and sweeteners, and if you are enjoying it in moderation, I consider it to be a healthier snack option. Definitely healthier than a cream cheese dip, a cookie or a brownie, plus the protein from the chickpeas will help you feel full and satisfied.
- ¼ cup maple syrup
- ¼ cup cocoa powder
- ¼ cup natural peanut butter or other nut butter
- ⅓ cup almond milk or dairy milk - add more as needed
- 2 teaspoons espresso powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
- pinch salt
- 19 oz chickpeas drained and rinsed
- Combine - In the base of a 7 cup food processor fitted with a steel blade, combine all ingredients except for the chickpeas.
- Blend - Blend for 1 minute, scraping down the sides of the food processor half way through, until mixture is smooth and bubbly.
- Add chickpeas - Add the chickpeas and process for 2-3 more minutes, scraping sides down a and adding more milk as needed.
- Serve - with fresh fruit, cookies, rice cakes, toast, or pretzels.
- peanut butter may be swapped for almond butter or SunButter
- almond milk may be swapped for your favorite dairy or non-dairy milk
- overcook your chickpeas (if cooking from scratch)
- peeling your chickpeas- squeeze the skin off using your thumb and forefinger
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