Chocolate Hummus is a delicious chocolate dip, with a sneaky serving of fiber in each bite. Serve it with fresh strawberries or pretzels for dipping, or spread it on your morning waffles or pancakes!
Why You’ll Love It
It’s truly delicious. This dessert hummus tastes like a rich chocolate spread, similar to Nutella, but with more of a whipped texture. If you’ve ever tried my popular Black Bean Brownies, you know that beans really can disappear into a dessert!
It’s easy to make. Just add a few ingredients into a food processor, and blend until smooth. You can taste and adjust the flavor from there.
It’s perfect for special diets. This recipe is naturally gluten-free, dairy-free, and vegan friendly. If you need a nut-free option, you can use tahini or sunflower seed butter, as an alternative to almond butter or peanut butter.
You control the flavor. If you prefer a dark chocolate hummus recipe, you can use less sweetener than this recipe calls for. It’s easy to taste as you go, so you can always add extra later, if you need to.
Ingredients You’ll Need
While traditional hummus is made with chickpeas and tahini, this recipe uses black beans for a smoother texture, and almond butter for a more mild flavor. Feel free to experiment with other beans and nut butter, if you have something else on hand!
For a sweeter dip, you can also use maple syrup instead of water for mixing, to help achieve a smooth, glossy texture. Just a tablespoon or two will make this chocolate hummus taste totally decadent!
How to Make Chocolate Hummus
1. Prepare the ingredients.
Open up the can of black beans, and drain and rinse them well. Add those to the bowl of a food processor, fitted with an “S” blade, along with the coconut sugar, cacao or cocoa powder, almond butter, vanilla extract, and salt.
Blend the ingredients together until they look smooth, stopping to scrape down the sides of the food processor with a spatula, if you need to.
Once the mixture looks smooth, add a tablespoon or two of water (or use maple syrup for a sweeter dip), and blend again until the chocolate hummus looks smooth and glossy. It should taste like brownie batter!
Serve the dip right away, with a few mini chocolate chips on top, and any options you’d like to offer for dipping.
It’s especially delicious with a crunchy snack option, like graham crackers or salty pretzels, but you can also serve it with sliced fruit, like bananas, berries, pears or apples.
Leftover hummus can be stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Yes, you can! Just keep in mind that they have a slightly more grainy texture compared to black beans, so the dip might not turn out as smooth.
This chocolate hummus will thicken in the fridge when it is cold. You can thin it out again by bringing it to room temperature, or add a splash or water or almond milk, and stir that in until it reaches your desired consistency.
This dessert hummus pairs well with salty, crunchy snacks, like pretzels or rice cakes, but you can also serve it with fresh fruit, like raspberries or strawberries.
Of course! Peanut butter or cashew butter are also delicious in this recipe, so feel free to use what you have on hand.
If you have a high-speed blender with a wide base, you might be able to blend this recipe in there, too. (Narrow base blenders, like some Vitamix models, make it difficult to blend beans without adding a lot of liquid.) Just be sure to use the tamper included, or be patient and stop to scrape down the sides, as needed.
Looking for more healthy dessert ideas? Try Almond Flour Brownies, Avocado Chocolate Pudding, or the Healthiest Cookies Ever for more ideas.
Best Chocolate Hummus
Chocolate Hummus is a delicious dessert dip, with extra fiber in each bite. Serve it with fresh fruit or crunchy pretzels, for an easy appetizer or snack!
- 1 (15 oz.) can black beans , drained and rinsed
- 1/3 cup cacao or cocoa powder
- 3/4 cup coconut sugar
- 1/4 cup almond butter (or nut butter of choice)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons water (or maple syrup)
In the bowl of a large food processor fitted with an “S” blade, add in the black beans, cacao powder, sugar, almond butter, vanilla, and salt. Process until smooth, stopping to scrape down the sides of the machine, as needed.
Next, add 2 tablespoons of water (or use maple syrup for a sweeter flavor), and blend again, until the mixture looks glossy. It should have a smooth, whipped consistency. You can add more water as needed, or adjust the flavor from here.
Serve the chocolate hummus right away, or store it in the fridge to chill, where it will thicken up further. This can be kept in an airtight container in the fridge for up to 5 days.
Be sure to see the FAQ section in this post for substitution ideas & tips.
Calories: 53kcal, Carbohydrates: 8g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 34mg, Potassium: 57mg, Fiber: 1g, Sugar: 5g, Calcium: 16mg, Iron: 0.4mg
If you try this Chocolate Hummus recipe, please leave a comment and star rating below letting me know how you like it!