If you’re looking for a quick healthy dessert, then this chocolate hummus is for you! Easy, creamy, smooth, and better than anything you can buy in the store!
The secret to rich, incredible chocolate hummus that actually tastes like dessert? A pinch of espresso powder.
As a long-time vegan and mom to kids who love snacks (and let’s be honest, so do I), chocolate hummus quickly became one of our go-to treats. It’s protein-packed, naturally sweetened, and perfect for dipping fruit, pretzels, or just grabbing by the spoonful.
And I actually feel good about letting them eat as much as they want!
After trying a few store-bought versions, I knew we could make it better at home—smoother, more chocolatey, and a lot more budget-friendly. The game changer? A little espresso powder. You don’t taste coffee, but it brings out the richness of the cocoa and makes it feel way more indulgent.
What is hummus?
Hummus is a Middle Eastern dip or spread that is made from mashed chickpeas, as well as sesame and lemon juice.
There are mentions of hummus dated back as far as the 13th century. Traditionally, it’s eaten with pita; however, in places like America, it’s served as a snack with crackers and/or vegetables.
Chocolate is not a traditional flavor, but you can use our classic hummus recipe for that!
Jump to:
Why You’ll Love This Recipe
- Flavor – Chocolate hummus seems so simple, but when you make this according to the recipe you’ll see why the flavor combo we give is the best
- Meal Prep – This recipe is good in the fridge for up to 5 days, making it a great meal prep option for the whole week
- Easy- I’m not recommending doing anything else difficult or time consuming. I want you to have the best hummus with ease
What does chocolate hummus taste like?
I remember the first time I taste B*tchin’ Sauce chocolate dip and was like OMG, this is amazing! This tastes like a mix between brownie batter and chocolate frosting, but healthy! You won’t be able to get enough of it!
Recipe Ingredients
Gather your ingredients!
Black Beans or Chickpeas
The main ingredient in classic hummus is chickpeas. I like doing this with both black beans and chickpeas. You’ll get the best results from boiled beans that we’ll explain how to do.
Substitute: You can also use white beans or avocado for a different taste, but still get a smooth, creamy dessert.
Cashew Butter
Traditional hummus uses tahini for the nutty flavor while helping with the smoothness and creaminess of the hummus. A similar concept here is applied with the cashew butter but a more subtle taste.
Substitute: You could still do this with tahini, but also macadamia nuts, sunflower seeds or pepitas into a paste first and then proceed. Alternatively, swap with peanut butter for a chocolate peanut butter hummus that’s incredible.
Cocoa Powder
We’re uses cocoa powder for the chocolate taste in our hummus.
Substitute: You could use melted vegan chocolate chips as well.
Maple Syrup and Vanilla
These are our flavor add-ins that are helping to add a touch of sweetness and vanilla tones to our hummus that will aid in the flavor of the chocolate coming out more.
Substitute: You can use other sweeteners like date syrup, rice syrup, etc and for the vanilla you can use vanilla bean paste, powder or scrapped vanilla bean.
Dairy Free Milk
This is helping our texture and smoothness of the hummus.
Espresso Powder
This is an optional ingredient, but one we highly recommend. Espresso powder, like in our chocolate cake recipe, really makes the chocolate pops.
See my recipe card below for a complete list of the ingredients with measurements.
Do you need to peel the chickpea skin for hummus?
If you’re using chickpeas instead of black beans, you might be wondering about the skins.
It’s true that peeling all the chickpeas will result in a smoother texture, but it’s not so noticeably different that it’s worth the extra 10-20 minutes doing so.
Personally, we skip!
Tip: If you do want to peel them, dump all your chickpeas on a kitchen towel and roll them in the towel. The friction from the towel will help peel a bunch at one time.
How to Serve Hummus?
I’m not opposed to just putting a spoonful of chocolate hummus in my mouth (okay, maybe 3), however, there are dozens of ways to enjoy this delicious spread!
- Bread: Try it as a dip with our 1-hour vegan pretzels or make dessert crostinis with our vegan baguettes
- Fruits: it’s amazing with strawberries, pineapple, bananas, cherries, apples, and more dipped in
- Crackers, Cookies, and Pretzels: Think crunch! Sweet crackers, wafers, etc are all great to dip in. We love our vegan graham crackers!
- Add a dollop onto vegan pancakes, vegan waffles, or vegan french toast
Chocolate Hummus Recipe Variations:
- Chocolate Peanut Butter: If you really want to bring up that nutty taste, try making this with a creamy peanut butter instead of the cashew butter.
- White Chocolate: Swap ¼ cup melted vegan white chocolate chips for the cocoa powder
- Chocolate Banana: Swap out half of the cashew butter for mashed banana for a chocolatey banana twist
- Chocolate Cheesecake: Swap out ½ of the cashew butter for your favorite vegan cream cheese for a cheesecake-esque spin
Other Vegan Dessert Recipes to Try:
⭐️⭐️⭐️⭐️⭐️
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
Chocolate Hummus Recipe
If you’re looking for a quick healthy dessert, then this chocolate hummus is for you! Easy, creamy, smooth, and better than anything you can buy in the store!
Servings: 4 ½ cups
Calories: 358kcal
Prevent your screen from going dark
Instructions
-
Into a medium pot, add 15 ounces black beans or chickpeas, ½ teaspoon baking soda, and enough water to cover beans by 3 inches. Turn the heat on medium high and bring to a boil. Cook for 20 minutes, then drain and run cold water over them until they stop steaming. Note: This step is optional, but will result in the smoothest hummus. Also, you can remove any skins falling off or leave them.
-
In a food processor (or high-powdered blender), add ⅓ cup each cashew butter and maple syrup, ¼ cup cocoa powder, 2 teaspoon vanilla, ½ teaspoon each salt and espresso powder. Blend until smooth, scraping down the sides if needed. When ready, add beans, and 1-2 tablespoon of non-dairy milk and blend until you have the perfect desired consistency.
-
Taste and adjust any ingredients as preferred. Serve with berries, apples cookies, pretzels, or any desired treats.
Video
Notes
Best Hummus Recipe Tips:
- Dried vs Canned: You can use either, but don’t skip the boiling step for the best results.
- Cashew Butter: You can swap this with tahini, peanut butter, sunbutter or nut butter of your choice, noting the flavor change.
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.5cup | Calories: 358kcal | Carbohydrates: 53g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 437mg | Potassium: 649mg | Fiber: 12g | Sugar: 17g | Vitamin A: 21IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 4mg
Recipe FAQs:
Tahini can be swapped with blended raw cashews (if you can have), pepitas, or sunflower seeds. Doing that will make this recipe allergen-friendly.
This dish should be cooled and stored in an air tight container in the fridge. It is good for 5 days when stored properly.
This hummus can be made and frozen in an air tight, freezer-safe container for up to 3 months.