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Decadently creamy, perfectly indulgent, and shockingly wholesome too, this Chocolate Hummus is the ultimate sweet and savory dessert your snack life has been missing! Featuring silky chickpeas blended with rich cocoa powder, naturally sweet honey, a hint of warming cinnamon, and a touch of welcoming vanilla, this recipe transforms simple pantry staples into a rich, fudge-like dip that’s equal parts deliciously playful and totally snack-able.

Overhead photo of two graham crackers dipped into a bowl of chocolate hummus.

Hi, friends! If you’ve ever wished fudgy brownie batter or chocolate frosting could magically transform itself into an appropriate snack, this chocolate hummus recipe is about to make all your dessert dreams come true!

Table of Contents

About this chocolate hummus

Creamy, silky, perfectly chocolatey and made with wholesome ingredients, it’s a dip you can actually feel good about.

Picture a big bowl of ultra-smooth, perfectly silky traditional hummus and give it a mouthwateringly decadent dessert twist. Featuring creamy chickpeas blended with rich cocoa powder, naturally sweet honey, a generous dose of warming cinnamon, a touch of inviting vanilla, and a tiny hint of deeply flavorful espresso powder. Garnish it with a drizzle of maple syrup, a scattering of toasty chopped hazelnuts, and a sprinkle of flakey sea salt and you’ve got the kind of snack that’s endlessly versatile.

Serve it with fresh fruit at brunch, spoon into parfaits for dessert, or swipe on pita chips and pretzels for the world’s easiest late-night treat. Regardless of how you dish it up, this chocolate hummus recipe is ideal for lunch boxes, parties, potlucks, the holidays, or simply anytime you want a little crowd-pleasing wholesome indulgence!

Why you’ll love this recipe

TL;DR? Get the details below:

  • Silky, Luscious Texture. Creamy, velvety, ultra-satisfying, and perfectly thick—reminiscent of brownie batter.
  • Sweet and Savory Balance. Honey and vanilla bring a smooth, warm sweetness, while cinnamon provides warmth; chickpeas lend savoriness, and a combination of rich cocoa powder and nutty tahini bring it all together. 
  • Easy and Foolproof with Pantry Staples. Just 10 minutes and ingredients you likely already have—simply blend and enjoy!
  • Versatile and All-Season. Perfect alongside fresh fruit on summer platters, with pretzels in lunch boxes, or alongside cinnamon sugar chips for cozy movie nights at home. 
Overhead photo of canned chickpeas, cocoa powder, tahini, honey, vanilla, and milk neatly arranged into individual bowls on a kitchen counter.

Chocolate hummus ingredients

  • Canned Chickpeas. Use canned chickpeas for convenience or cook dried chickpeas in the slow cooker for a fresher, creamier-tasting dip. Swap: Cooked white beans work too if you’re looking for a milder flavor.
  • Unsweetened Cocoa Powder. Lends a deep, rich chocolate flavor and lovely dark, chocolatey color.
  • Honey. Provides natural sweetness and gives the dip a slightly glossy finish. Swap: Pure maple syrup or agave nectar work too.
  • Tahini. Rich and nutty in flavor, sesame seeds butter is an essential ingredient in hummus recipes. Swap: Any unsweet but butter you love, like peanut butter, cashew butter, sunflower seed butter, or almond butter. Just note, the dip will have a slightly different flavor.
  • Pure Vanilla Extract. Enhances the sweetness and lends a warm, welcoming aroma. Swap: Vanilla paste works as well.
  • Instant Espresso Powder. Just a little bit enhances the chocolate’s richness. 
  • Ground Cinnamon. Lends a little cozy warmth.
  • Kosher Salt. Essential for bringing all the flavors to life.
  • Milk, Cream, or Milk Alternative. Helps to loosen the hummus consistency to the perfect creamy-dreamy, dip-able consistency. 

Recipe variations

  • Chocolate and Peanut Butter Hummus: Swap out the tahini for peanut butter and garnish the chocolate hummus with chopped peanut butter cups.
  • Mint Chocolate Hummus: Replace the vanilla with peppermint extract and sprinkle the top of the dessert hummus with chopped Andes thin mints for a Girl-Scout-cookie vibe.
  • Spicy Dessert Hummus: Toss in a pinch of cayenne and garnish with a little hot hone if your serving those who like a little fiery heat.
  • Hot Chocolate Hummus: Use a mixture of unsweet cocoa powder and special dark cocoa powder to make the hummus. Then garnish with chopped mini marshmallows and microwave chocolate sauce for a hot cocoa twist.
  • Pumpkin Chocolate Fall Hummus: Add a little (or a lot) of pumpkin spice for a cozy fall vibe. I personally love this version with a couple soft cinnamon sugar donut holes for dunking.
Overhead photo of hummus base with cocoa powder, honey, vanilla, and cinnamon in a food processor bowl.

Chef expert tips for perfect results every time

  • Cook the Canned Chickpeas. Softening the garbanzo beans in the microwave before blending creates a super-smooth texture, WITHOUT having to tediously peel off the chickpea skins.
  • Blend Tahini and Aquafaba First. Before adding the rest of the ingredients, puree the tahini with the aquafaba (chickpea liquid). This step helps the dessert dip whip into a much creamier final texture, without thinning the flavor.
  • Blend Longer Than You Think. After adding all the ingredients, be patient and give it a full two minutes or so, until everything becomes super-silky and mousse-like.
  • Adjust Consistency Slowly. The desired consistency of your chocolate hummus completely relies on personal taste. I typically use about 5 tablespoons (total) of dairy milk or almond milk. But, if you prefer a thinner consistency and fluffier mouthfeel, just stream in more cream, milk, aquafaba, or ice-cold water one tablespoon at a time, WITH the motor running.
  • Taste and Adjust. Prefer it sweeter? Add more honey. Want it more chocolatey? Add more cocoa. Does it taste bland? Add a touch of salt.
  • Let it Chill. Allowing the dessert hummus to sit in the fridge for 30 minutes before serving will help the flavors meld and deepen.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous flurry of finely chopped toasted hazelnuts and shaved chocolate, sprinkle of cinnamon-sugar, and/or a drizzle of chocolate sauce will take this dip to the next level of yum.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Does chocolate hummus taste like regular chickpea hummus?

No, not at all. It tastes like creamy chocolate dip, thick chocolate frosting, or brownie batter. The cocoa powder, honey, cinnamon, and espresso all disguise the chickpea flavor.

But, if you’re looking for a classic chickpea hummus recipe, you’re in luck! Hummus is kind of my specialty. Check out these recipes next: Carrot Hummus, Basil Hummus, Spinach Hummus, Jalapeño Hummus, Green Goddess Hummus, Spiced Chipotle Hummus, Avocado Hummus, Sweet Potato Hummus, and this recipe for Cucumber Hummus.

Can I use dry chickpeas for dessert hummus?

Absolutely. Just be sure to properly soak and cook the dry beans on the stovetop or use my slow cooker method before making this dip recipe.

Can I use another bean besides chickpeas?

You sure can. And variety of white beans, like cannellini or navy, work great if you prefer your dessert hummus recipe to have a lighter, milder flavor.

Can I make this without tahini or nut butter?

Sure; however, please note your chocolate hummus will vary slightly in both taste and texture. Just omit it and add a few tablespoons of milk for creaminess.

Do I need a food processor?

While I personally think a food processor works best, a high-power blender also works to make chocolate hummus recipes. Just be prepared to do a little scraping with a rubber spatula.

How do I make this chocolate hummus recipe vegan?

Swap out the honey and use pure maple syrup or agave, and be sure use a dairy-free milk instead of cream or regular milk when thinning out the dessert dip.

Can I make it ahead?

You sure can—store in an airtight container in the fridge up to 5 to 7 days.

Overhead photo of freshly whipped dessert hummus in the bowl of a food processor.

Serving this dessert hummus

This dark chocolate hummus recipe is perfect for everything from brunch spreads to after-school treats or birthday parties and beyond. Below are just a few serving ideas to inspire:

  • Serve with Fresh Fruit. Pair with fresh strawberries, raspberries, apple slices, banana slices, or any fresh fruit you love for a refreshingly decadent snack.
  • Pair with Pretzels, Cookies, and Crackers. Serve alongside mini pretzels, graham crackers, churros, homemade pita chips, or cinnamon sugar chips for dreamy sweet snacking.
  • Carb Breakfast Topper. Spread the dessert hummus onto pecan waffles, ricotta cheese pancakes, crepes, and cinnamon raisin bagels for a chocolatey breakfast.
  • Spoon into Parfaits. Layer the chocolate dip with whipped Greek yogurt and macerated berries then top with crush candied maple walnuts for a delightful dessert-meets-breakfast parfait.

Unique Serving Ideas

  • Make Breakfast Quesadillas. Fold this chocolate hummus recipe into flour tortillas, layer with fruit, and toast in a pan to create sweet brunch quesadillas.
  • Dessert Charcuterie Board. Create a dessert board to serve at holiday parties and serve alongside dried apricots, pineapple rings, chocolate strawberries, vanilla wafers, fudgy cocoa powder brownies, powdered donut holes, whipped cream, and salted caramel sauce.
  • Dollop on Breakfast Bowls. Start your day with a little decadence by dolloping the sweet hummus onto your favorite overnight oat and chia pudding and/or sweet-savory breakfast bowls.
  • Dessert Whoopee Pies. Sandwich between two chocolate chunk cookies to make chocolate hummus sandwich cookies.
Close-up photo of hummus dessert garnished with shaved chocolate, toasted crushed hazelnuts, and flakey sea salt.

Storing this hummus dessert recipe

  • Refrigerator Storage: Transfer the chocolate hummus to an airtight container and store in the fridge for up to 5 days.
  • Freezing Instructions: Spoon leftover dessert hummus into individual freezer-safe containers and store in the freezer for up to 2 months.
    • To use: Thaw in the fridge and stir well before enjoying.
  • Reheating Instructions: This recipe for dessert hummus is best when you enjoy it chilled or at room temperature. Just add a splash of milk if the texture thickened during storage, stir and enjoy.
Close-up photo of a bowl of dark chocolate hummus.

Irresistibly creamy, utterly crave-worthy, and super easy to boot, this recipe for chocolate hummus proves humble pantry staples can transform into a fun and flavorful dessert dream. With a texture that rivals frosting-meets-brownie batter, it’s the ultimate sweet dip for any season and any occasion.

I hope you whip up this dip recipe! But don’t forget to come back and leave a review or snap a photo and tag me on social media—I truly love cheering you on in the kitchen.

Until next time, cheers! 🍫✨

Cheyanne

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More simple and creamy desserts!

Overhead photo of chocolate hummus garnished with shaved dark chocolate and chopped toasted hazelnuts in a white bowl with cinnamon sugar pita chips around the bowl.

Chocolate Hummus

Author: Cheyanne Holzworth
Total Time: 14 minutes
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 8 servings
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Decadently creamy, perfectly indulgent, and shockingly wholesome too, this Chocolate Hummus is the ultimate sweet and savory dessert your snack life has been missing! Featuring silky chickpeas blended with rich cocoa powder, naturally sweet honey, a hint of warming cinnamon, and a touch of welcoming vanilla, this recipe transforms simple pantry staples into a rich, fudge-like dip that’s equal parts deliciously playful and totally snack-able.

Equipment

  • 1 Microwave-Safe Bowl
  • 1 Food Processor or High-Speed Blender
  • 1 Rubber Spatula

Ingredients 

  • 1 (15 ounce) can Chickpeas – do not drain (SEE NOTES)
  • 1/3 cup Tahini – well stirred (substitute: peanut butter or almond butter)
  • 6 TBS Unsweetened Cocoa Powder
  • 6 TBS Honey (substitute: agave or pure maple syrup)
  • 1 tsp Pure Vanilla Extract
  • ½ tsp EACH: Kosher Salt, Espresso Powder, and Ground Cinnamon
  • 4 TBS Milk, Cream, OR Milk-Alternative – or more to taste
  • Optional Toppings: Mini Chocolate Chips or Dark Chocolate Shavings, Crushed Hazelnuts or Walnuts
  • Serving Suggestions: Cinnamon Sugar Pita Chips Graham Crackers, Pretzels, Berries, Cookies

Instructions

  • Soften the Chickpeas: Dump the chickpeas, along with their liquid, into a microwave-safe bowl.
    Place the bowl into the microwave and cover with a lid, leaving the lid cracked to vent. Then heat the chickpeas on high power for 4-6 minutes, or until chickpeas are very soft.
    Drain chickpeas, reserving all the liquid. Then, set both aside.
    (Note: This step is optional, however it is one of the keys to creating a super smooth hummus. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
  • Start Hummus: To a food processor or high-powered blender, add 6 or 8?? tablespoons of the chickpea liquid (aquafaba from step 1) and the tahini.
    Process for 2 minutes, or until the mixture is thickened.
    Use a rubber spatula to scrape down the sides and the bottom of the bowl before proceeding to the next step.
  • Add Softened Chickpeas: Add the softened chickpeas from step 1 to the food processor. Cover the bowl and process for 2 minutes, or until the mixture is smooth. Grab the rubber spatula and scrape the bowl again before proceeding.
  • Add Cocoa, Honey, Vanilla, and Seasonings: To the processor or blender, add the cocoa powder, honey, vanilla, salt, espresso, and ground cinnamon.
    Cover and process for 3 minutes, stopping and scraping the sides and the bottom of the bowl once during blending.
  • Add Milk, Adjust Consistency and Taste: With the motor running, stream in the milk.
    Once you added all the milk, let the blender run for 30 seconds to 1 minute, or until the hummus is silky smooth.
    Then grab a spoon, taste the chocolate hummus, and adjust the flavors with salt and/or seasonings, and the consistency with more milk or chickpea liquid.
  • Garnish and Serve Chocolate Hummus: Transfer the dessert hummus to a large serving bowl and garnish the top with mini chocolate chips or shavings, and dust with crushed nuts.
    Serve with pita chips, crackers, berries, or your favorite dippers and enjoy!

Notes

  • Chickpeas: If you’ve got time and you’re looking for truly the best tasting hummus, ditch the canned chickpeas. Instead cook dry chickpeas, save the cooking liquid, and use that in this recipe.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 120kcal    Carbohydrates: 18g    Protein: 3g    Fat: 6g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 2g    Cholesterol: 0.5mg    Sodium: 152mg    Potassium: 118mg    Fiber: 2g    Sugar: 13g    Vitamin A: 13IU    Vitamin C: 0.5mg    Calcium: 25mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: American, Mediterranean

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