Quick & Easy Chocolate Hummus

published Jan 2, 2022
Chocolate Hummus Recipe

Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable.

Serves8

Makesabout 2 cups

Prep10 minutes

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Chocolate hummus is at once protein-packed, easy-to-make and endlessly dippable. A few minutes in the food process
Credit: Amanda Gryphon

A healthy snack that doubles as an irresistible dessert? It sounds impossible until you try it. Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable. A few minutes in the food processor whips chickpeas into a creamy treat that will shock and delight anyone you serve it to (including kids). 

Does Chocolate Hummus Taste Like Nutella?

It depends on the fat that you use! Tahini adds a subtle nuttiness to chocolate hummus, but you can easily swap it for your favorite natural peanut, almond, or even hazelnut butter to make it a bit sweeter.

Credit: Amanda Gryphon

What to Serve with Chocolate Hummus?

How to Store Chocolate Hummus

Keep chocolate hummus refrigerated in an airtight container for up to a week. 

Chocolate Hummus Recipe

Chocolate hummus is at once protein-packed, easy-to-make, and endlessly dippable.

Prep time 10 minutes

Makes about 2 cups

Serves 8

Nutritional Info

Ingredients

  • 1 (about 15-ounce) can

    chickpeas

  • 1/4 cup

    tahini

  • 1/3 cup

    natural or Dutch-processed unsweetened cocoa powder

  • 1/3 cup

    honey or maple syrup

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • Serving options: pretzel chips, shortbread cookies, cinnamon sugar pita chips, strawberries, banana chips, or apple slices

Instructions

  1. Drain 1 (about 15-ounce) can chickpeas, reserving the liquid (aquafaba) from the can.

  2. Place the chickpeas, 2 tablespoons of the aquafaba, 1/4 cup tahini, 1/3 cup cocoa powder, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment.

  3. Process until smooth, 1 to 2 minutes. Scrape down the sides of the bowl and add in another 1 to 2 tablespoons more aquafaba if needed. (Maple syrup willl result in a thinner and will likely not need the extra addition.) Process until fully incorporated and creamy, about 30 seconds more.

  4. Transfer to a serving bowl and serve with pretzel chips, shortbread cookies, or your favorite fruit for dipping.

Recipe Notes

General tips: While not necessary, removing the skins from each chickpea prior to blending will result in the creamiest hummus, so feel free to do so if time allows.

Equipment: A food processor is the most efficient tool for this recipe and delivers a smoother hummus than a high-powered blender.

Storage: Refrigerate hummus in an airtight container for up to 1 week.