Rich and creamy Dark Chocolate Hummus is the perfect healthy treat! It requires just 5 everyday ingredients and can be made in 10 minutes. Naturally vegan and gluten free!
It is a strange world that we live in.
A place where chocolate + cooked beans + maple syrup + olive oil, wizzed up in the food processor until not a single ingredient is recognizable somehow turns into something edible. And not just edible, but good, delicious, crave-able, and amazing.
It defies all the laws of good cooking and turns into one of the most delicious decadent chocolate-y things ever eaten.
In addition to blowing away the laws of taste, this dip also defies the laws of health. It is smooth, rich, deeply chocolate-y, and yet so healthy!
We use just five healthy whole-food ingredients to make this luscious spread. It is full of fiber from the beans, antioxidants from the cacao powder, and is naturally sweetened with maple syrup.
What ingredients are in dark chocolate hummus?
- garbanzo beans – hello fiber! And the reason this hummus blends up so creamy dreamy/
- coconut milk – you can use coconut milk from a can or a carton or even swap it out for another non-dairy milk
- raw cacao powder – this adds BIG TIME chocolate flavor and antioxidants to boot!
- Maple syrup – for the perfect level of sweetness
- Olive oil – for richness, complexity and creaminess. You can sub in any other oil that’s liquid at room temp, or swap in some nut butter for an oil free version
- Optional vanilla extract – for a little gourmet sweetness
How do you make dark chocolate hummus?
This Chocolate Brownie Batter Hummus is easy. 10 minutes easy.
Throw everything into a food processor, let it do the work. You have your dessert hummus at literally the touch of a button. Or a lever, depending on your food processor.
Then if you manage not to eat it all right after making it, you can store it in the fridge for those times when your chocolate craving hits. Aka every.single.day if you’re me.
What do you serve with dark chocolate hummus?
- Serve it as a smear on toast for breakfast. Top with banana and strawberries for bonus points.
- As a substitute for peanut butter in a PB&J. Chocolate Brownie Batter Hummus & jelly is the new rage, lemmetellyou.
- As a dip with fruit. Think apples, strawberries, banana, etc. Or cookies!
- In this oatmeal recipe for a plant powered protein and flavor boost!
- And, straight off of a spoon, because sometimes you just need #chocolate.
Basically, use this on anything that would benefit from a dose of chocolate.
So… basically, on everything!
Print
Chocolate Brownie Batter Hummus
- Prep Time: 3
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: No Cook
- Cuisine: Greek
- Diet: Vegan
Description
This Chocolate Brownie Batter Hummus is the perfect healthy chocolate treat! It requires just 5 everyday ingredients and can be made in 10 minutes with one simple step.
Ingredients
- 1 15 oz. can garbanzo beans, drained and rinsed
- 4 tablespoons coconut milk (from a can or a carton)
- 5 tablespoons raw cacao powder – can sub cocoa powder
- 3 tablespoons maple syrup – can add more or less to taste
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- Chocolate chips for garnish (optional)
Instructions
- Add all the ingredients into a food processor and process until smooth, scraping down the sides as necessary.
- Enjoy with fruit, crackers, cookies and more!
Nutrition
- Serving Size: 1/4 cup w/o chocolate chips
- Calories: 110
- Sugar: 5g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
Keywords: vegan, gluten free, healthy, easy, quick, olive oil, chickpea, bean, garbanzo, vanilla, food processor, chocolate chips
Mmmm I’ve never tried a sweet hummus before but I’m SO intrigued! Looks amazing!
Hi how much hummus does this recipe yeild?
Hi Kianna! It should be right around 2 cups of hummus. Happy cooking!
Can i substitute chickpeas for the beans?
Hi Cat, yes chickpeas should work!
Garbanzo beans is just another name for chickpeas. They are the same thing.
Also, I used regular milk because that’s what we had on hand. My daughter who doesn’t like hummus loved this! (Strangely, my son who eats regular hummus with a spoon wasn’t a fan of the texture/taste combo). At least now I have a way to get them each to eat beans!
Hello, how long will it keep in the refrigerator? Thanks so much!!
Hi Melinda! I keep mine in the fridge for up to one week… if it lasts that long! ;)
Can you aubstitute almond milk for the coconut. I’ll?
Hi Dana, I haven’t tested it, but I think that should work!
Can you use coconut oil instead of olive oil?
Hi Cierra! I think that should work! I would melt the coconut oil before adding it to the recipe. Happy cooking, Laurel
Did you shell the garbanzo beans before adding it to the food processor? I’ve had to shell them in the past for similar recipes.
Hi Elise, I did not. I just added them right into the food processor! Shelling them does create a little bit creamier consistancy, but I usually skip this to save time. The hummus still turns out great for me! I have noticed that different brands of garbanzo beans are firmer or softer, so this might help if your beans are on the firmer side. Happy cooking!
Hi Laurel, Great recipe. I left out the oil and replaced it with aquafaba and water. I needed to put it in my blender after the food processor to get the texture acceptable for husby to eat. Personally, I don’t consider “oil” a whole food, but that is just me being picky. Thank you for a great recipe!
★★★★★