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This chocolate hummus recipe has become my most-requested party dip! What sounds unusual at first turns into pure magic—a rich, chocolatey treat that’s perfect for dipping everything from strawberries to pretzels.
When I first heard about chocolate hummus years ago, I was both skeptical…and curious. Chickpeas and chocolate? It sounded like one of those weird health food experiments gone wrong. But one bite completely changed my mind—it was rich, creamy, and satisfying: more like a fruit dip than hummus! I couldn’t stop thinking about it, and I knew I had to recreate it at home.
After several test batches tweaking the sweetness and texture, this chocolate hummus recipe was born. Now it’s become one of my favorite snacks for parties—kids love the chocolate flavor, adults appreciate that it’s healthier than typical dessert dips, and I love how simple it is to make! Over the years, it’s become a fan favorite recipe. Let’s make it!
Read a 5 star review
“This is AWESOME! I actually use it to dip grapes and berries in as an alternative to eating ice cream. It’s also sooo easy and filling. Woo hoo!” -Jamie
Tips for making chocolate hummus
This recipe couldn’t be simpler, but a few techniques ensure the best results (or jump to the recipe below):
1. Prepare your ingredients.
Drain the chickpeas and reserve that precious liquid (aquafaba) in a measuring cup. This liquid is your secret weapon for achieving the perfect creamy consistency.
Pro tip: If your tahini has separated in the jar, give it a good stir before measuring to ensure a smooth blend.
2. Blend to perfection.
Add chickpeas, tahini, maple syrup, cocoa powder, vanilla, salt, and a few tablespoons of aquafaba to your food processor. Blend for 30 seconds, scrape down the sides, then taste and adjust.
3. Adjust to your taste.
This is where you make it yours! Add more maple syrup if you prefer it sweeter, or more aquafaba if you want it creamier. The final consistency should be smooth and spreadable, similar to a thick chocolate frosting or nut butter.
Ingredient spotlight: tahini
What is tahini? Tahini is a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. The ingredients are simply sesame seeds and salt, making the paste vegan and gluten-free.
The most popular use for tahini is classic hummus, but it’s also great for baking. If you have tahini left over from making this homemade hummus recipe, try our top tahini recipes.
Flavor variations
Once you master the basic chocolate hummus, try these variations I’ve developed:
- Brownie batter hummus: See our Brownie Batter Hummus recipe.
- Chocolate peanut butter hummus: Replace tahini with natural peanut butter for a flavor combination that tastes like a healthy Reese’s cup.
- Mexican chocolate hummus: Add ⅛ teaspoon cinnamon and a pinch of chili powder for warming spice notes.
- Dark chocolate hummus: Use Dutch process cocoa powder instead of regular cocoa for a deeper, richer chocolate flavor with less sweetness.
- Mocha hummus: Add 1 teaspoon of instant coffee for a subtle coffee note that enhances the chocolate.
Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.
Ways to serve chocolate hummus
Chocolate hummus is more similar to a fruit dip than classic hummus. So for dipping, try fruits, pretzels and sweet crackers. Here are a few ideas:
- Fresh fruit: Strawberries, apple slices, pineapple chunks, grapes, and banana slices all pair well with the rich chocolate flavor.
- Sweet and salty options: Pretzels are my personal favorite—that sweet-salty combination is addictive! Graham crackers and vanilla wafers also work well.
- Special occasions: Try serving with cubes of angel food cake or pound cake for an fun dessert spread.
- Fun presentation: Make fruit skewers for an attractive party presentation that’s easy for guests to grab.
Storing leftovers
Store in an airtight container for 5 to 7 days. The flavors actually improve after a day as they meld together. The hummus may thicken slightly when chilled. Simply let it come to room temperature for 15 minutes before serving.
This is perfect for party prep since it can be made several days in advance. Just prepare your dippers fresh on the day of serving.
Dietary notes
This chocolate hummus recipe is vegetarian, vegan, gluten-free, plant-based, dairy-free, naturally sweet, and refined sugar free.
Easy Chocolate Hummus
This chocolate hummus recipe has become my most-requested party dip! What sounds unusual at first turns into pure magic—a rich, chocolatey treat that’s perfect for dipping everything from strawberries to pretzels.
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 1x
- Category: Snack
- Method: Food Processor
- Cuisine: American
Ingredients
- 15-ounce can chickpeas (1 ½ cups cooked)
- ¼ cup tahini*
- 1/3 to 1/2 cup maple syrup or agave syrup
- ⅓ cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
- To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to sweeten the taste even further. Add additional 1 to 2 tablespoons aquafaba and puree again to come to a creamy consistency. Store refrigerated for 5 to 7 days.
- Serve with pretzels, pineapple, green apple slices, and strawberries.
Notes
*Or, use peanut butter for a fun variation. Recipe updated 5/30/25 to update sweetener and cocoa powder quantities to address reader comments.
Nutrition info calculated based on about 3 tablespoons per serving.
Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.
Other healthy chocolate recipes you might enjoy
Here are a few more chocolate recipes to try:
We didn’t care for this hummus, it had an overwhelming cocoa powder taste and I only used about 75% of the called for cocoa powder. For those that like a sweet chocolate hummus, like you buy at the store, you’ll need to double the sweetener.
I found this slightly gritty, no matter how much I puréed it in my food processor. It also was not sweet enough even after putting twice as much maple syrup in it. I made it for guests and I’m so glad I tried it first. It made a healthy breakfast – I dipped banana in it. I got my kid to try it – who then made a face – and I got to say April fools, it’s healthy! I likely will throw out the rest.
We’re sorry to hear this wasn’t a hit! Double the maple syrup should have been very sweet, so I’m not sure what could have caused that. Our family loves this so sorry to hear this wasn’t for you. Thank you for letting us know!
Very good recipe! I recommend doubling the vanilla & adding 1 teaspoon almond extract. It brings out the chocolate flavor!
I used all of the aquafaba to get to the consistency we like. I think next time I am going to try and find a way to turn the chickpeas more I to a paste so it is a little less mealy feeling for me (maybe use the vitamix instead of the food processor). The flavor is unstoppable! And the finished product makes it look like it took way more time to prep than it does, clean up is a breeze. There wasn’t enough left to see how long it would last in the fridge.
The hummus was great but I would warn against the pretzels. The salt on them kind of overwhelms and takes away from the interplay of the hummus. If you want to use pretzels, then try unsalted ones.
My Nutribullet couldn’t handle the thickness of the recipe, so I thinned it down with hazelnut milk and/or almond milk. Delicious!! Tastes like Nutella. Can’t wait to try the peanut butter idea.
I made this recipe but I added more sweetener. My grandkids loved it, so did my daughter and her very non vegan boyfriend. Th is is a treat I will make for parties to share for sure!
Warm strong coffee brings out the chocolate flavor. I used this instead of water and wow! Ah-mazing
This was a great recipe. Never tried sweet hummus before. Used brown sugar instead of syrup, 1/2 the cocoa, and peanut butter instead of tahini. It was delicious with strawberries and pretzels! Thanks!
This is AWESOME! We just shared with our readers and family. Thank you. I actually use it to dip grapes and berries in as an alternative to eating ice cream. It’s also sooo easy and filling. Woo hoo!
I am not a hummus eater, but I was intrigued by this recipe. I am a vegan who doesn’t eat sweets and sometimes I miss the taste of chocolate. So, I tried this hummus. Oh my gosh!! I am blown away. It has the protein I need and a rich chocolate flavor that I have missed, with minimal sugar. Thank you, thank you, thank you for this delicious recipe!
You are welcome! Glad you enjoyed :)
I would like to make this sugar free. Any advice for additions of sugar substitutes? I was thinking monk fruit. Thanks!
Hi! We haven’t tried anything, but I think processing some fruit into it would be delish!
Oh my goodness! Love this recipe. I used Guittard Cocoa Rouge, agave with vanilla and added both ground cinnamon and chipotle. Served with strawberries and apple slices. It was delish!!
Glad you enjoyed it!
Has anyone served this with graham crackers and mini marshmallows for a s’mores hummus? Or does it pair better with salty whole wheat pretzels?
Have mercy! Am I the only one eating this straight out of the bowl??!?! Sooo good and chocolately…with lots less guilt!
Haha!! We eat it straight out of the bowl too :) Thanks for making it!
I wasn’t sure if we would like this or not, but wanted to give it a try. I made it last night and really enjoyed it with pretzels. Haven’t had any leftovers yet, but I think we’ll like it even better cold. I peeled the chickpeas because that’s what I always do when I make hummus. Otherwise followed the recipe exactly.
So glad you took the risk to try it! And that you enjoyed it too :) Thank you for making it and cheers to chocolate hummus! :)
I was wondering if you could use honey in place of the maple syrup or agave?
Hi Cheryl — great question! You could definitely substitute honey or agave here!
Hi – how big is a ‘serving’?? 1/3c? 3 tbsp?
Hi! Yes, the nutrition info is for about 3 TBSP per serving.
Have you tried making this with date paste as a healthier sweetener?
We have not, but I think it would work! Feel free to give it a go and let us know what you think!
This recipe is delicious!!! Thank you for sharing.
I ended up by using natural peanut butter, agave and cacao powder as well as a bit of almond milk.
I think next time I would add less cacao powder. Maybe start with a 1/4 cup then go up from there. But still worked out great.
All these subs sound fabulous! Thanks for making it!
Didn’t know this was a thing until I heard it today from my 75-yr-old foodie friend! Can I use cacao powder instead of dutch cocoa? I’m ready to try it out on my brother who is visiting and LOVES hummus!
Thank you-
SusanM
Hi! Yes, I think that cacao powder should work! Let us know if you try it :)
Do you have the nutritional value of this recipe? Thx!
Hi! I just added nutritional content to the recipe card. Thanks for reading!
This was excellent. Super easy, and tasted incredible. Thank you.
Fabulous! I upped the maple syrup a touch and also added a dash od cinnamon, two dashes of instant coffee granules and a drizzle of rum, and instead of water I used soy cream when blending it up. Might bring down the amount of tahini next time, too.
I made it. It’s to die for. I upped the maple syrup content. I also upped the salt content. My chickpeas were entirely salt-free and I’m a salt-a-holic
I made the chocolate hummus last week for my bridge group and it was a HIT! I couldn’t stop eating it with fresh fruit and
Where can I buy tahini from???
This hummus is delicious! Even my nephews and nieces (ages 5-10) liked it–we told them it was chocolate “dip” and served it with apple slices and pretzels. And I added more cocoa powder to the recipe to make truffles for Christmas, and rolled them in cocoa powder, dried coconut, or ground pecans. Very yummy. I started eliminating refined sugars and dairy from my diet last year, and am so glad I found this recipe!
Oh how fun is this! I’m so glad this was a hit, especially that it jives with your goal of eliminating refined sugars and dairy. So glad to hear it got a seal of approval from kids too! Thanks for the comment!
THIS IS SO GOOD!
I’m bringing it to a potluck but I keep sneaking spoonfuls of it.
ohmygosh! chocolate hummus may just be the most genius things ever. but when you think about it chickpeas have such a subtle flavor that totally lends to being sweetened and made into a chocolatey little dish! i can’t wait to try this out! thank you all so very much for coordinating and throwing this shower! frank and i were in the doctor’s office when we simultaneously found out the baby was coming and that you all threw the shower! we are totally convinced that our little babe was coaxed out from all the love you showered us with! thank you so very much, we will treasure these well wishes and sentiments for years to come. xoxo!
I remember how much you loved the Hope Chocolate Hummus! Sweet hummus is so fun to make. I posted Chocolate Chip Hummus awhile back and it quickly became a reader favorite. I love anything that tastes like dessert but is quite a bit healthier :)
Huh. This was great! I used slightly less tahini and slightly more syrup & honey cause I ran out of syrup. And also a touch of cinnamon. But what a nice change from regular hummus. it wasn’t very sweet but it was intensely chocolatey. Great recipe!
SO glad you enjoyed this, Caitlin! Thank you for letting us know! And I agree, not super sweet but very chocolatey — definitely geared for the chocolate lover :)
Wow, I’ve never even heard of chocolate hummus before! I love every other flavor of hummus I’ve tried and I love chocolate so this recipe has definitely piqued my curiosity. I can’t wait to try it.
I know, I only recently heard of it as well! We hope that you enjoy it if you give it a try — let us know!
What a fun and interesting recipe! Saved it so I can make it later this week :)
Thank you so much, Emily! We hope you enjoy it – let us know if you try it out!
I love sweet hummus, but I’ve never tried a chocolate version. This is so inspiring, Sonja! <3
Ooo thanks Gena! Your pancakes look like a dream :)
This is such a good idea!!! Can’t wait to try it. Alice x
http://www.aliceadventures.co.uk
Thank you so much! Let us know what you think!
I love this idea! Chickpeas have such a mild flavor that I can see how this would totally work. Filing this one away for my next party. Thanks a bunch for organizing this with me! xoxo
Thank YOU for co-organizing! You’re the best!
She has such a beautiful blog, it’s one of my favorites!! This chocolate hummus sounds so good, YES to salty pretzels!!!
Lindsey is the best! And YES for salty + sweet — it’s my favorite, but somehow Alex doesn’t love it :/
Yay! I’m all about chocolate hummus with fruit + pretzels. But all I can really think about is trying this out with peanut butter instead of tahini for PB choco hummus! (Though I’m sure the tahini version is A+!) Thanks for organizing this sweet shower! :)
Yes, I totally thought of this as I was making it — but wasn’t sure if I was ready to go there. Next time for sure! :)
A friend tried it with PB, as she didn’t have tahini. She loved it! I’d say this can be made with any nut butter as a substitute for tahini. ?
Ooo fantastic! That is so great to know — and I think she just made a new variation: Chocolate Peanut Butter Hummus!
wow, peanut butter great idea, just think of the variations one can come up with for various nut pastes? peanut butter, Almond butter, etc.
I have never thought about this combo, but it sounds like a new classic that everyone will be soon be making! ;) Love the idea of this virtual baby shower–I can’t wait to try some of these recipes from the collaboration. xoxo
I know, right? I hadn’t had it until a recent trip to California, but I’m now SOLD.
This does sound rather crazy, but when you think about it, there is no reason why it can’t work! Have you thought about scattering cocoa nibs over the top for some more crunch/ texture (I sprinkled them over guac for my summer party this year, and everyone was raving about the addition! http://www.rachelphipps.com/2016/08/road-to-rio-south-of-border-inspired.html)
Cocoa nibs = genius! Love that idea, Rachel!
Made it just as recipe says. My kids thought it was ok but I really didn’t like it. I had high hopes for it as it sounds and looks delicious. I really didn’t like it at all though.
love!!