A nutritious 5-minute chocolate hummus dip that makes a great appetizer, breakfast, and snack. It’s so delicious when it’s served with fresh fruit, cookies, pretzels, and nuts. This sweet dip is fat-free, and refined sugar free!
This chocolate hummus might sound a bit odd, but trust me, I was also so skeptical about trying it. And once I’ve tried it, I understood what was all the fuss about.
This dip is so rich, creamy, and it’s not too sweet. Now let me be honest with you, the first time that I’ve tried this hummus it did taste a little bit odd. But that was just the first bite. Take another bite, and see how enjoyable it becomes! TRUST ME ON THIS ONE. This hummus is SO good!
Chocolate hummus ingredients
The recipe is quite simple. You will need cooked and drained garbanzo beans, tahini (sesame paste that has a nutty taste), cacao powder (I used a high-quality organic one), vanilla bean paste, and for sweetener I use maple syrup. I also added a pinch of salt to balance the flavors.
The vanilla bean paste that you see in the picture above is my favorite! It’s much better than vanilla extract as it has a better and more concentrated flavor. So if it’s available where you live, make sure to try it.
How to make this sweet chocolate hummus dip?
Have you tried making a classic hummus before? It’s made exactly the same way, the only difference is the ingredients. Savory vs sweet!
You can either use a high powered blender or a food processor to blitz the ingredients into a smooth paste. I personally prefer using a food processor for things like hummus. Although a blender always results in a creamier texture, I find it very difficult to wash as you can’t take the blade out of the blender.
Chocolate hummus dessert platter
You can easily create a beautiful chocolate hummus platter to serve on special occasions, brunches, gatherings, or just for the family to enjoy (the kids in my family LOVE this!).
There’s much more than you can serve chocolate hummus with than what’s shown in the picture below, but here are a few ideas:
- Fresh fruit – choose seasonal fruit, it always tastes best and easier to find. Fruit makes a stunning presentation and adds freshness to your platter. Slice everything up, and lay the fruit pieces out on the board.
- Dried fruit – Add some dried apricots, apple chips, dried banana chips, figs, dates, etc.
- Cookies – either homemade or store-bought, for the chocolate lovers out there, serve double chocolate cookies (preferably mini ones as they look cuter on the platter!).
- Pretzels, chips, and crackers – I love the sweet and savory combination.
- Nuts – Add a selection of nuts to your platter, they add texture, taste, and variety. And they’re super healthy just like the hummus dip!
Can I make my own tahini?
Tahini is a staple ingredient in the Middle Eastern pantry. It’s made from toasted hulled sesame seeds that are ground until a paste consistency is reached.
To make tahini at home, use a high-speed food processor and blitz toasted sesame seeds for 7-10 minutes until you get a heavy but liquidy paste. Store in jar and use within 6 months.
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze this hummus in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
I also created a video to show you how I make chocolate hummus, so make sure to watch it, and subscribe to my Youtube Channel for new recipe videos every week!
More hummus recipes to try
If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!
- 1 can low-sodium chickpeas rinsed and drained (15-ounce can or 1 ½ cups of cooked chickpeas)
- ¼ cup unsweetened cocoa powder
- 1 tablespoon tahini
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tbsp chocolate chips
- 1 tsp maple syrup
- strawberries hulled and sliced in halves
- kiwi peeled and sliced
- pretzels, crackers, cookies
- Get all of your ingredients, and put them in the bowl of the food processor. Pulse mixture until you get a very smooth dip (it's ok to run the food processor for around 5 minutes to get a super smooth dip).
- Depending on how smooth you like your hummus to be, add water but really carefully as you don't want to thin the hummus out too much.
- Add to a bowl, and spread it out using a spoon. Drizzle with maple syrup, and garnish with chocolate chips or cocoa nibs.
- Store in an airtight container in the refrigerator for up to 3 days.
- You can freeze this hummus in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
- Serve with pita bread, naan bread, crackers, or veggie sticks.
- If you don’t have tahini available, you can leave it out or substitute with peanut butter.