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If you love hummus, make Dark Chocolate Hummus for an unexpected dessert twist on a favorite! Lightly sweetened with honey or maple syrup and packed with cocoa powder, almond butter, and chickpeas, scoop up this rich, chocolaty dip with gluten free cookies, fruit, and more!
Why You’ll Love This Dark Chocolate Hummus Recipe
Delicious Details
- Cuisine Inspiration: American-Mediterranean Fusion
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
I love this sweet version of hummus, especially because it’s loaded with chocolate! Using chickpeas to make dessert dips is amazing because it’s so much like eating cookie dough. When you blend those garbanzos with dessert-like ingredients, you totally get a doughy texture without any flour, and it’s actually a snack I feel good about giving my kiddos. They devour it and you will too. Here’s why…
- Not too sweet. You can make this recipe as sweet or less sweet as you like. I love using natural sweeteners like maple syrup or honey to sweeten desserts and you can adjust how much you add to the recipe to suit your taste.
- Naturally gluten-free. All of the ingredients in this simple recipe – much like a regular hummus recipe – are gluten-free! Add gluten free cookies for dipping to make this an entirely gluten free treat.
- Easy. Pop all of the ingredients in a food processor and give them a blend – and that’s it!
What You’ll Need
Here’s a glance at what you’ll need to make this dark chocolate hummus recipe. Don’t forget to check the recipe card for the full ingredient amounts.
- Chickpeas: You’ll need 1 can of chickpeas (also known as garbanzo beans) for this recipe.
- Cocoa Powder: For that nice, rich chocolate taste, I recommend using unsweetened dark cocoa powder. But you can use regular cocoa too.
- Honey: I usually use honey, but you can also use agave or maple syrup for a vegan option.
- Almond Butter: Conventional or natural almond butter is fine.
- Milk: Use your milk of choice.
- Vanilla Extract
- For Topping: Chopped chocolate or mini chocolate chips for topping, optional.
- To Serve: Graham crackers, cookies, strawberries, and apple slices.
How To Make Dark Chocolate Hummus
Set up your food processor and you’re ready to make this recipe! Here’s how to do it. Find the detailed instructions in the recipe card lower down.
- Add. Place all of the ingredients in a food processor.
- Process. Mix until a thick dough forms, scraping down the sides. Add more milk if necessary.
- Serve and enjoy. Spoon your dark chocolate hummus into a bowl and garnish with some chopped chocolate, if you like. Set it out on a platter with your favorite things for dipping. Keep reading for some ideas!
Tips for Success
- Make it extra smooth. For the smoothest hummus, remove the skins on the chickpeas. Roll them in between layers of paper towels, then pop off the skins. This step is not necessary – you can throw the chickpeas into the food processor after you’ve drained them, but if you have time, it does make for a smoother hummus.
- Add the milk slowly. Milk is added for consistency, so you want to add it in a little bit at a time. If you like a thicker hummus, go easy on the milk.
- Stir in a bit of heat. You can make this dark chocolate hummus into a dip inspired by Mexican hot chocolate hummus if you add some Mexican Chocolate Spice to the mix! If you don’t want the spice, you can still add warmth with some cinnamon or ginger.
- Go dairy-free. Any type of milk will work in this recipe, so if you keep dairy-free, use your favorite plant-based milk option. If you use maple or agave syrup instead of honey, it can be completely vegan.
Proper Storage
Place dark chocolate hummus in an airtight container and store it in the fridge for up to 5 days. I don’t recommend freezing this dip because it will affect the texture when it’s defrosted.
Make it a Snack
Here are some serving suggestions to enjoy with this dark chocolate hummus. An assortment of fruit, cookies, and more are nice choices for dipping. I love a snack of crisp slices of apple topped with sweet hummus, and you can see some more ideas below:
- Fruit. An easy and classic choice, set out a plate of banana, strawberry, pear, and apple slices to dip into this dessert hummus!
- Pretzels. For a salty-sweet combo, pick up a package of gluten free pretzels. You can even bake up some Gluten Free Cinnamon Sugar Pretzels!
- Graham crackers. Sweet graham crackers are a perfect choice for dipping into dark chocolate hummus. Try my easy Gluten Free Graham Crackers recipe or my Pumpkin Graham Crackers recipe.
- Cookies. Make a few of my gluten free cookie recipes and serve them with chocolate hummus! Try my buttery Gluten Free Shortbread Cookies, Gluten Free Peanut Butter Cookies, Gluten Free Vanilla Wafers, or Gluten Free Sugar Cookies.
More Sweet Dip Recipes
- Sweet Peanut Butter Hummus
- PB & J Cookie Dough Dip
- Sweet Pumpkin Dessert Hummus
- Gluten Free Monster Cookie Dough Dip
Dark Chocolate Hummus
Ingredients
- 15 oz canned chickpeas, rinsed and drained
- ¼ cup unsweetened cocoa powder
- ¼ cup honey, agave syrup, or maple syrup
- 1/4 cup almond butter
- 2-4 Tablespoons milk of choice, dairy or nondairy
- 1 teaspoon vanilla extract
- chopped chocolate or mini chocolate chips for topping, optional sweetened or unsweetened
- Graham crackers, cookies, strawberries, apple slices, etc. for serving
Instructions
- Combine the chickpeas, cocoa powder, honey or other sweetener, almond butter, 2 Tablespoons milk, and vanilla in a food processor.
- Process until a dough consistency forms, stopping to scrape down the sides, as needed. Add additional milk, about a teaspoon at a time, to achieve the desired consistency.
- Transfer to a bowl and top with chopped chocolate or mini chocolate chips, if desired.
- Serve with fruit, graham crackers, cookies, etc., as desired.
Did you make this?
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flour less almond cookie i love to eat with tea.
Hey! Just wondering how long this would keep for please? Could it also be frozen?
Thanks heaps
Hi Cassandra – The cookie dough ball should be good for several days in the refrigerator. I’ve never tried freezing it, so I can’t really recommend doing so. I’m just not sure how it would be once it has defrosted. If you try it, please let me know!