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This easy Dark Chocolate Hummus tastes so rich and fudgy that you won’t ever guess it’s healthy. Made in under 5 minutes, this bean brownie batter is vegan, gluten-free and packed with protein. You will love it as a dip for strawberries, pretzels and graham crackers!
If you are looking for healthy treats to satisfy your chocolate cravings, this recipe is the solution. Perfect as a dessert or snack, it also makes wonderful party dips – kids approved! But don’t say anything until everyone has tried. Your guests will be astonished at learning that they’re eating chocolate hummus. With beans!
Ever since my teenage years, I’ve always been a fan of bean-based desserts. Some of my signature recipes are flourless chickpea brownies, black bean brownies, and chickpea cookie dough. This chocolate hummus recipe is probably one of the first I’ve made. It dates back to summer 2017, when I first started messing up in the kitchen. At the time, I was eating it on top of protein pancakes, protein oatmeal and bread. Last week I had a huge throwback and made it again. Once I posted the result on my Instagram, I got thousands of DMs requesting the details. So here you have it – MattsfitChef Original Chocolate Hummus Recipe!
Table of Contents
Chocolate hummus ingredients
This recipe is so simple that you’ll only need a handful of basic ingredients. They’re all common foods that you probably already have in your pantry, and all of them can be substituted. Here’s the list with more details.
- Chickpeas – For convenience I like using a can of low sodium chickpeas, but you can also cook your own at home.
- Medjoool dates – This is my secret ingredient. Dates provide natural sweetness and richness, enhancing both taste and texture. You can swap them out for dried apricots and dried prunes, or for 3 additional tablespoons of maple syrup.
- Almond butter – Mine is a chocolate hummus without tahini, it has almond butter instead. Drippy white tahini tastes delicious and can still be used, but it can be hard and expensive to get. Great replacements are peanut butter, cashew butter, tahini and sunflower seed butter.
- Cocoa powder – Any type of unsweetened cocoa powder works.
- Maple syrup – Pure maple syrup adds extra sweetness. You can substitute it with honey, agave or date syrup.
- Milk of choice – To keep my brownie hummus vegan, I used unsweetened almond milk. Feel free to choose the milk you like the most, dairy or nondairy.
- Vanilla extract – A necessity for the most decadent chocolate treats.
- Sea salt – A pinch of salt brings out the chocolate flavors and balances sweetness. If using canned chickpeas, they may be already salty, so don’t exaggerate.
How to make chocolate hummus at home
The directions are easy peasy – you’ll only need to add everything to a blender and process until smooth. If you don’t have a blender, also a food processor or an immersion blender will work. For the immersion blender method, add all ingredients to a tall narrow bowl and then mix it up until creamy. Here are more details for the traditional method.
- Step 1 – Prep beans. Drain and rinse chickpeas under cold running water. For the creamiest dip, I recommend removing the skins from the beans (but it is not necessary).
- Step 2 – Blend. Add all ingredients to a blender or food processor, except the chocolate chips if you are using them. Blend on high speed until the batter reaches a smooth texture. If it is too thick, add up to 4 tablespoons of milk and pulse again. You can now add the chocolate chips, if desired.
- Step 3 – Serve. Serve immediately as a dip or treat, alongside fresh berries, sliced apples, pretzels or graham crackers.
Recipe variations
Do you fancy something extra? Here are a couple of my favorite customization ideas, choose the one you most like or combine them all. If you are into fitness, I truly recommend giving the protein dip a shot.
- Beans – Swap out chickpeas for white beans or black beans to make black bean brownie batter. White cannellini beans are especially great if you prefer a milder flavor, they taste 100% neutral.
- Nut butter – Instead of almond butter, pick peanut butter, cashew butter or walnut butter. You can also go the traditional way and use runny tahini, which is also perfect for nut allergies.
- Cookie dough hummus – Give this recipe a twist and turn it into a cookie dip. Omit cocoa powder and use peanut butter as nut butter of choice.
- Protein powder – Add a scoop of your favorite protein powder, I suggest vanilla or chocolate flavor protein. To compensate for the extra ingredient, you may need to blend in a couple tablespoons of milk more. A great vegan protein brownie batter!
- Extras – After blending, stir in your favorite ingredients, such as dark chocolate chips, chopped nuts, sliced almonds or dried coconut.
Matteo’s tips
- For the creamiest hummus brownie batter, remove the skins from the chickpeas before blending. Additionally, you should consider boiling the beans for about 2 – 3 minutes in water with a pinch of baking soda. This trick helps them blends smoother.
- For a sweeter chickpea Nutella, add more maple syrup or honey. I find that dates already provide plenty of natural sweetness, but each one has different preferences. Especially kids will want it sweeter.
- For the perfect hummus-like texture, adjust the amount of milk to your own needs. Start blending, and if you realize that the batter is overly thick add up to 4 tablespoons of milk. Process gradually, one tablespoon at the time, until smooth.
How to store and freeze
Serve chickpea Nutella immediately, or make it ahead and store for later. Leftovers should be placed in an airtight food container, in a mason jar, or in a bowl covered with plastic wrap. In the fridge, they will last for up to 3 days. For a longer storage, place in a freezer safe container and freeze for up to 2 months. Allow to thaw overnight in the fridge, before serving.
What goes well with chocolate hummus?
This recipe goes well for vegan snacks, protein-packed breakfasts, late-night treats and party dips. It tastes delicious on its own, enjoyed by the spoon, or with some complements. Here are some ideas to try.
- Serve with fresh strawberries, sliced apple or homemade banana chips
- Spread on top of fresh sourdough bread
- Serve as a dip for pretzels and graham crackers
- Use a filling for cinnamon roll protein crepes
- Enjoy on top of oat flour pancakes
- Pair with homemade healthy oatmeal raisin cookies or oatmeal chocolate chip cookies
FAQ – Frequently asked questions
Chickpea brownie batter tastes similar to the original, but with a slightly nutty aftertaste and a hint of earthiness from the beans. It’s creamy, sweet, and satisfying, full of chocolate flavors.
Yes, absolutely. This dip is gluten-free, dairy-free, oil-free, flourless, and free of refined sugar. It’s also packed with plant-based protein, fiber, vitamins, and minerals. It is definitely much healthier than the one you buy, like Trader Joe’s, Aldi, Sabra or Boar’s Head chocolate hummus.
Chocolate Hummus
Equipment
- blender also food processor or immersion blender
Ingredients
- 15 oz (500 g) canned chickpeas, drained and rinsed
- 4 Medjool dates, pitted
- ¼ cup (65 g) almond butter, replace with peanut butter, cashew butter or tahini
- ⅓ cup (35 g) cocoa powder
- 3 tbsp maple syrup, more to taste
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 to 4 tbsp milk of choice, as necessary, to thin
- ¼ cup (40 g) chocolate chips, optional
Instructions
- Drain and rinse chickpeas.
- Add all ingredients to a blender or food processor, except chocolate chips. Blend on high speed until the hummus reaches a smooth texture. If the mixture is too thick, add up to 4 tablespoons of milk and pulse again until creamy.
- Fold through chocolate chips, if desired.
- Serve immediately as a dip, or place in an airtight container and refrigerate for a maximum of 3 days.
Notes
- Beans: This recipe uses garbanzo beans (chickpeas), but you can also use black beans or white beans.
- Sweetness: After blending, taste the hummus. If you feel that it is lacking sweetness, add 1 to 2 additional tablespoons of maple syrup to your likings.
- Texture: If you realize that the dip is too thick and dry, blend in a couple tablespoons of milk until it becomes smooth.
- Protein powder: You can add a scoop of protein powder and a couple tablespoons of plant based milk to maintain creaminess.
Wow! Chocolate hummus is an excellent option.
Hey Liza,
thank you SO MUCH!! I definitely agree with you, this brownie batter tastes so delicious that at first taste, you won’t ever guess it’s made from chickpeas.
Have a great start to the new week,
Matteo