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This chocolate hummus recipe is always a hit! The rich chocolaty flavor is perfect for dipping fruit and pretzels.

Dark Chocolate Hummus | A Couple Cooks

Dark chocolate hummus is a bit unexpected, but wow is it oh-so-delicious and a fan favorite snack for parties and gatherings! This sweet spin on the savory dip has a rich chocolaty flavor and creamy texture. Instead of vegetables like a traditional hummus, treat it like a fruit dip and serve it with strawberries, pineapple, green apple slices, and our favorite: salty pretzels. This healthy appetizer is always a hit and impresses everyone!

Dark Chocolate Hummus | A Couple Cooks

How to make chocolate hummus

After trying chocolate hummus years ago at a party, we created this recipe that’s gone on to become a fan favorite. Using hummus as a lightly sweet dip with fruit and pretzels was so delicious, we could barely stop eating it!

Over the years, we’ve heard from many of you who have loved this recipe at the same intensity as we do. It goes over very well with kids and adults and fits almost every diet (vegetarian, vegan, and gluten-free), making it very party friendly. Here’s how to make this chocolate hummus recipe:

  • Place all ingredients in the bowl of a large food processor. A food processor gets the best creamy texture (we don’t recommend a blender).
  • Blend the chickpeas with tahini, maple syrup, cocoa powder and vanilla until a smooth puree forms. You’ll also use a bit of the chickpea can liquid, called aquafaba. You can also use water, but using the aquafaba makes for an even creamier chocolate hummus.
  • Continue to blend and adjust the syrup and aquafaba until you get the perfect creamy texture.

Tips for dark chocolate hummus

To make dark chocolate hummus, you can substitute all or some of the cocoa powder with Dutch process (dark) cocoa powder. This special type of cocoa powder is treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.

Dark Chocolate Hummus | A Couple Cooks

More about 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 15 Tasty Tahini Recipes.

Or, try peanut butter chocolate hummus

Want a fun alternative to the tahini? Try peanut butter! Peanut butter has a consistency similar to the smooth paste of tahini, and it brings even warmer, sweeter notes to the puree. Who wouldn’t want a chocolate peanut butter hummus variation?

You can also vary the flavor in other ways: add ⅛ teaspoon ground cinnamon to bring out cinnamon notes. Or try a Mexican hot chocolate hummus with a pinch of chili 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:

  • Strawberries
  • Apple slices
  • Pineapple chunks
  • Grapes
  • Cantaloupe or honeydew melon
  • Banana slices
  • Fruit skewers
  • Angel food cake or pound cake cubes
  • Pretzels
  • Graham crackers

More chocolate recipes

Love chocolate? Us too. Here are a few more chocolate recipes to try:

This chocolate hummus recipe is…

Vegetarian, vegan, gluten-free, plant-based, dairy-free, naturally sweet, and refined sugar free.

Print
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Best Chocolate Hummus


  • Author: a Couple Cooks
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 1x

Description

This chocolate hummus recipe is always a hit! The rich chocolaty flavor is perfect for dipping fruit and pretzels.


Ingredients

Scale
  • 15-ounce can chickpeas (1 ½ cups cooked)
  • ¼ cup tahini*
  • ¼ cup maple syrup or agave syrup, plus more to taste
  • ½ cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

  1. Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
  2. 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 7 to 10 days.
  3. Serve with pretzels, pineapple, green apple slices, and strawberries.

Notes

*Or, use peanut butter for a fun variation. 

Nutrition info calculated based on about 3 tablespoons per serving.

  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Keywords: chocolate hummus, chocolate hummus recipe, dark chocolate hummus

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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69 Comments

  1. 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.

  2. 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.

    1. 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!

  3. Very good recipe! I recommend doubling the vanilla & adding 1 teaspoon almond extract. It brings out the chocolate flavor!

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. I would like to make this sugar free. Any advice for additions of sugar substitutes? I was thinking monk fruit. Thanks!

  12. 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!!

  13. 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?

  14. Have mercy! Am I the only one eating this straight out of the bowl??!?! Sooo good and chocolately…with lots less guilt!

  15. 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.

    1. 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! :)

  16. 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.

  17. 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

  18. 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.

  19. 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

  20. 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

  21. 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!

    1. 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!

  22. 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!

  23. 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 :)

  24. 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!

    1. 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 :)

  25. 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.

    1. 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!

  26. 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

    1. Lindsey is the best! And YES for salty + sweet — it’s my favorite, but somehow Alex doesn’t love it :/

  27. 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! :)

    1. 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! :)

      1. 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. ?

        1. Ooo fantastic! That is so great to know — and I think she just made a new variation: Chocolate Peanut Butter Hummus!

      2. wow, peanut butter great idea, just think of the variations one can come up with for various nut pastes? peanut butter, Almond butter, etc.

  28. 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

    1. 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.

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