This Healthy Chocolate Hummus is a rich and indulgent way to satisfy your sweet tooth, but made with wholesome ingredients that you can feel good about eating! Serve with your favorite fruit, pretzels or graham crackers for the perfect fun dessert or snack!
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Calling all chocolate lovers! This Healthy Chocolate Hummus recipe is rich and creamy with a silky texture that feels incredibly decadent. This is such a fun snack or dessert that legit tastes like brownie batter, but way more wholesome. Perfect when you’re looking for a healthier dessert dip, a kid-friendly snack, or something fun and nourishing to keep on hand right in your fridge, this chocolate hummus checks all the boxes!
Why You’ll Love This
- Naturally sweetened – this chocolate hummus is naturally sweetened with maple syrup that provides just the right amount of sweetness without any refined sugar.
- Quick and easy – this entire recipe easily comes together in just minutes right in your food processor or blender.
- High in protein and fiber – this chocolate hummus is packed protein and fiber thanks to the chickpeas, tahini and peanut butter.
- Great for all ages – this is such a fun way to serve a wholesome sweet treat to your kids that everyone will love!
Ingredients You’ll Need
- chickpeas – the star of this recipe and creates a smooth, creamy texture while adding protein and fiber. I like to remove the skins of the chickpeas which makes the hummus even creamier!
- tahini – adds richness and a subtle nuttiness that balances the sweetness and enhances the overall creaminess of the hummus.
- peanut butter – deepens the flavor and pairs perfectly with the chocolate flavors. Feel free to use any type of nut butter you prefer.
- cocoa powder – I used unsweetened cocoa powder to give this hummus that deep chocolate richness.
- espresso powder – really enhances the chocolate flavor in this recipe.
- maple syrup – naturally sweetens the hummus without using any refined sugar. You could also use honey or agave if you don’t have maple syrup.
- milk – helps thin out the hummus mixture to get that perfect dipping consistency. Any type of milk will work in this recipe.
- chocolate chips – I used these Lily’s chocolate chips to melt into the mixture which are sweetened with stevia making the sugar content really low.
- vanilla extract – adds a boost of flavor and helps enhance the chocolate.
- salt – essential for balancing the sweetness and making all these flavors pop.
How to Make Chocolate Hummus
- Prepare the chickpeas. To get the creamiest hummus, first we need to remove the skins from the chickpeas. Drain and rinse the chickpeas and place them in a bowl of cold water. Using your fingers, gently rub the chickpeas together to remove the skins. The skins will float to the top of the water and can be removed with a slotted spoon. Give the chickpeas a final rinse under cold water to remove any remaining skins.
- Make the chocolate mixture. In a small saucepan, combine tahini, peanut butter, maple syrup, milk and chocolate chips. Heat over medium-low heat, whisking until the chocolate is melted and mixture is smooth.
- Blend the ingredients. Combine the chickpeas, chocolate mixture, cocoa powder, vanilla, espresso powder and salt in a food processor or high-powdered blender and blend until smooth and creamy. If the mixture is too thick, feel free to add in more milk 1 teaspoon at a time until you’ve reached the desired consistency.
- Chill and serve. Transfer the chocolate hummus to a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to deepen and the texture to set. Serve chilled with your favorite dippers. I like to top mine with a little shaved chocolate!
How to Serve
- fresh fruit – we love serving this with fresh strawberries, banana slices, apple slices, and raspberries as they pair perfectly with the rich chocolate flavor and make a nutritious option.
- graham crackers – make this a s’mores-inspired snack without the guilt and feel free to serve with some marshmallows too.
- pretzels – who doesn’t love a sweet and salty combo and pretzels taste amazing with this chocolate hummus.
- waffles or pancakes – use it as a healthier chocolate spread for a delicious breakfast or brunch.
- toast – this would be especially good spread on toast with sliced bananas or strawberries on top.
You can serve this as part of a dessert board with mixed fruit, crackers and a sprinkle of extra chocolate chips or shaved chocolate on top for presentation!
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Prepping and Storage
To Store: This chocolate hummus can be stored in a sealed, airtight container for 5 to 7 days in the refrigerator. The hummus will thicken slightly as it chills so I recommend giving this a good stir before serving or you can let it sit at room temperature for 5 to 10 minutes to soften back up to a creamy, dippable consistency.
To Freeze: You can freeze this chocolate hummus, however the texture may change slightly after thawing. If you are planning to freeze, transfer to a freezer-safe container and store up to 2 months. Thaw overnight in the fridge, then stir or re-blend briefly in your food processor or blender to restore creaminess.
More Chocolate Desserts
- Flourless Chocolate Chip Brownies
- Chocolate Peppermint Cookies
- Fudgy Zucchini Brownies
- Mini Raspberry Chocolate Cakes
- Healthy Chocolate Chip Cookies
Hope you all enjoy this Healthy Chocolate Hummus recipe! If you love this as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Chocolate Hummus
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Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed with skins removed
- 1/4 cup tahini
- 2 Tbsp peanut butter
- 1/3 cup maple syrup
- 3 Tbsp milk
- 2 Tbsp chocolate chips (I used Lily’s chocolate chips)
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp salt
- Serve with fresh fruit, pretzels or graham crackers
Instructions
-
Prepare the chickpeas. To get the creamiest hummus, first we need to remove the skins from the chickpeas. Drain and rinse the chickpeas and place them in a bowl of cold water. Using your fingers, gently rub the chickpeas together to remove the skins. The skins will float to the top of the water and can be removed with a slotted spoon. Give the chickpeas a final rinse under cold water to remove any remaining skins.
-
Make the chocolate mixture. In a small saucepan, combine tahini, peanut butter, maple syrup, milk and chocolate chips. Heat over medium-low heat, whisking until the chocolate is melted and mixture is smooth.
-
Blend the ingredients. Combine the chickpeas, chocolate mixture, cocoa powder, vanilla, espresso powder and salt in a food processor or high-powdered blender and blend until smooth and creamy. If the mixture is too thick, feel free to add in more milk 1 teaspoon at a time until you’ve reached the desired consistency.
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Chill and serve. Transfer the chocolate hummus to a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to deepen and the texture to set. Serve chilled with your favorite dippers. I like to top mine with a little shaved chocolate!
Nutrition
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