Chocolate Hummus is a delicious chocolate dip, with a sneaky serving of fiber in each bite. Serve it with fresh strawberries or pretzels for dipping, or spread it on your morning waffles or pancakes!
Why You’ll Love It
It’s truly delicious. This dessert hummus tastes like a rich chocolate spread, similar to Nutella, but with more of a whipped texture. If you’ve ever tried my popular Black Bean Brownies, you know that beans really can disappear into a dessert!
It’s easy to make. Just add a few ingredients into a food processor, and blend until smooth. You can taste and adjust the flavor from there.
It’s perfect for special diets. This recipe is naturally gluten-free, dairy-free, and vegan friendly. If you need a nut-free option, you can use tahini or sunflower seed butter, as an alternative to almond butter or peanut butter.
You control the flavor. If you prefer a dark chocolate hummus recipe, you can use less sweetener than this recipe calls for. It’s easy to taste as you go, so you can always add extra later, if you need to.
Ingredients You’ll Need
While traditional hummus is made with chickpeas and tahini, this recipe uses black beans for a smoother texture, and almond butter for a more mild flavor. Feel free to experiment with other beans and nut butter, if you have something else on hand!
For a sweeter dip, you can also use maple syrup instead of water for mixing, to help achieve a smooth, glossy texture. Just a tablespoon or two will make this chocolate hummus taste totally decadent!
How to Make Chocolate Hummus
1. Prepare the ingredients.
Open up the can of black beans, and drain and rinse them well. Add those to the bowl of a food processor, fitted with an “S” blade, along with the coconut sugar, cacao or cocoa powder, almond butter, vanilla extract, and salt.
2. Process.
Blend the ingredients together until they look smooth, stopping to scrape down the sides of the food processor with a spatula, if you need to.
Once the mixture looks smooth, add a tablespoon or two of water (or use maple syrup for a sweeter dip), and blend again until the chocolate hummus looks smooth and glossy. It should taste like brownie batter!
3. Enjoy!
Serve the dip right away, with a few mini chocolate chips on top, and any options you’d like to offer for dipping.
It’s especially delicious with a crunchy snack option, like graham crackers or salty pretzels, but you can also serve it with sliced fruit, like bananas, berries, pears or apples.
Leftover hummus can be stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Yes, you can! Just keep in mind that they have a slightly more grainy texture compared to black beans, so the dip might not turn out as smooth.
This chocolate hummus will thicken in the fridge when it is cold. You can thin it out again by bringing it to room temperature, or add a splash or water or almond milk, and stir that in until it reaches your desired consistency.
This dessert hummus pairs well with salty, crunchy snacks, like pretzels or rice cakes, but you can also serve it with fresh fruit, like raspberries or strawberries.
Of course! Peanut butter or cashew butter are also delicious in this recipe, so feel free to use what you have on hand.
If you have a high-speed blender with a wide base, you might be able to blend this recipe in there, too. (Narrow base blenders, like some Vitamix models, make it difficult to blend beans without adding a lot of liquid.) Just be sure to use the tamper included, or be patient and stop to scrape down the sides, as needed.
Looking for more healthy dessert ideas? Try Almond Flour Brownies, Avocado Chocolate Pudding, or the Healthiest Cookies Ever for more ideas.
Chocolate Hummus
Equipment
Ingredients
- 1 (15 oz.) can black beans , drained and rinsed
- 1/3 cup cacao or cocoa powder
- 3/4 cup coconut sugar
- 1/4 cup almond butter (or nut butter of choice)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons water (or maple syrup)
Instructions
- In the bowl of a large food processor fitted with an "S" blade, add in the black beans, cacao powder, sugar, almond butter, vanilla, and salt. Process until smooth, stopping to scrape down the sides of the machine, as needed.
- Next, add 2 tablespoons of water (or use maple syrup for a sweeter flavor), and blend again, until the mixture looks glossy. It should have a smooth, whipped consistency. You can add more water as needed, or adjust the flavor from here.
- Serve the chocolate hummus right away, or store it in the fridge to chill, where it will thicken up further. This can be kept in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
If you try this Chocolate Hummus recipe, please leave a comment and star rating below letting me know how you like it!
This is amazing!! I could eat it straight out of the food processor like it’s raw brownie batter. I love the idea of using it as cake frosting.
I think I am going to bake brownies and then frost them with this!
Yum, good idea!!
This looks to die for! And it looks like it would be hard not to trade lunch for this since there are so many whole food ingredients. Yum.
YES! This tastes so delicious and is so brownie-like it’s uncanny. Comes together incredibly easy and like all of Detoxinista’s recipes…it’s awesome! It’s so wonderful, I think I’d enjoy it with even less sugar.
Wow, it really does taste like brownie batter. I can’t even taste the beans! Do you think it would freeze well? I’m going to try not to eat it all in one sitting. LOL
This is better than the brownie batter hummus that Boar’s head makes! I could definitely just eat it with a spoon.
I never would have thought of making chocolate hummus, but I’m glad you did! This is such a delicious recipe!
Just made this delicious dessert I added a tbsp of maple syrup that you recommended in other recipes to make it just to make it a little bit sweeter! Worked perfectly!! I actually feel like I’m eating brownie batter when I was a kid but love how healthier this is!! Family is eating it all up now!!
Yay! I’m so happy to hear that the family likes it, too!
Do you drain the beans first?
Yes, and rinse them off to remove any excess sodium.
This is so simple and soooooo delicious!! My family and I love it. Thank you!
I make this all the time and am (not so) shamefully addicted to it. Great for dipping fruit but also perfect for eating with a spoon in you PJs. I seem to tolerate stevia, though I appreciate your writing about your personal concerns. I use 1/3 cup sugar and several drops of stevia in mine.
I substituted almond butter for PB Fit (powdered peanut butter) and added an extra TBS of water for the PB fit. I would out half the amount of coconut sugar next time as it is pretty sweet and this will allow for a healthier treat. Especially if you eat with fruit! Overall a great treat!
Delicious! Even my boyfriend liked it. ( I only say this because when I told him there’s such thing as chocolate hummus, he cringed! Ha) Anyway, I just didn’t have any vanilla extract so I assume that’s a possibility as to why mine was a little thicker. All in all though, 5 stars even without the extract. DELISH with strawberries and I will be using this recipe at my baby shower. I used peanut butter instead of almond butter too. Though for the baby shower, I plan to try sunflower butter or maybe even hemp seed butter since we have a lot of nut allergies in my family. Y U M
This is soooo good. I ended up tweaking mine a little foot family members to be able to enjoy nut free and sugar free. So, I used hemp seed butter instead of peanut butter and I used 10 medjool dates instead of sugar. It came out great! Thank you for the recipe!
Ah, thanks for date idea! Exactly what i was looking for as coconut sugar and I don’t get along. Can’t wait to try this!!
Omg this is the best chocolate hummus recipe I’ve tried. Really is the perfect balance of sweetness and chocolate.
It totally tastes like brownie batter. I was just wanting a little dessert after dinner, and this is great. I subbed chopped dates and pbfit for sugar and almond butter.
I just made this, but had no coconut sugar. I used 1/4 cup of honey instead and skipped the water. It is absolutely delicious! I love to entertain and I can see this as a staple to serve with every fruit platter. Thank you!
I’m glad to hear the honey worked well, too. Thanks for sharing!!
Seriously the most delicious dessert recipe I’ve ever made. I normally never leave reviews on anything. I’m that kind of person who jumps from recipe to recipe, from different creators and several websites. I never follow the same one twice, in hopes of finding a better one. But this one changed the game for me. I had to stop and leave a review to appreciate how delicious this is!! I’ll definitely be making this again very soon! Thank you so much!
Aw, thank you so much for the feedback! I’m glad you enjoyed it!
I am very excited to try making this for my 2 year old daughter – she easily eats fruit without eating the dip, but she isn’t a huge fan of most sources of protein, so this could be a could way to give her some extra plant-based protein without her realizing it!
Delicious!
Delish! My kids love it. I upped the PB and used 1/4 c white sugar.
Omg! I just made this and like all your recipes it is amazing!!!!
I used coconut butter and it turned out great!
Thank you for everything you do!!!!
Can I use lentils?
This is incredible! I can’t believe how much it tastes like frosting. I am definitely going to use it to frost a gluten-free vegan chocolate cake. Also, I didn’t have any black beans on hand (surprisingly ran out!) so subbed in chick peas. It turned out amazing! Thanks for all your great recipes – you are the best!
This was the easiest thing to make from my holistic happy hour menu plan from Detoxinista’s recipes- and the most loved!
This is sooooo delicious! I made it exactly as written, save for swapping sun butter for the almond butter for my son’s nut-free school. Didn’t have to tweak at all; it was perfect as written. That said, I am already imagining some potentially delicious variations. Thanks so much for the recipe.
Made this 2x and LOVED IT!! I am making this again & using it as a frosting for birthday cupcakes. My 4 yr old loves it as a pretzel dip too.
What a great recipe! Nice for a change in snack and a way to add some protein to breakfast ❤️ I didn’t even use all of the sugar and it was still delicious!
Megan, could this be made fat free? Without a nut butter?
We loved this recipe! And we got some of our daily bean consumption in! lol Just yummy! We dipped graham crackers and strawberries! Delicious and we didn’t have to feel all guilty about eating some dessert!
I’m so glad you enjoyed it, Julie!
So addictive! I love this hummus so much, and I love the fact that I’m eating black beans and not even tasting it.
This was so good! I cut the sugar in half, and it was plenty sweet for us. We ate it with apple slices and pretzels.
I made this in under 5 mins to eat with some apples. It’s totally delicious!!! I didn’t need the last two tablespoons of maple syrup but some might enjoy a bit more sweetness. Delighted to have this easy, healthy treat – thanks for another great recipe, Megan! Your meals plans are a life-saver!
I just threw this together this afternoon. I did sub cashew butter, used a bourbon aged maple syrup, and used a dark chocolate cocoa powder. My daughter was my taste-tester. Her response (with wide eyes) “Mom, are you making brownies?!”
This will definitely be a keeper and a recipe to share!
This recipe is my new go to for a snack. Both times I made this my daughter had friends over and they devoured it!