Rich, no-bake recipe, and made in ten minutes with pantry staples, this chocolate hummus isn’t trying to replace dessert.
It is dessert.
You’re here because you want something sweet, quick, and a little unexpected. Maybe you’ve got a fruit platter that needs dressing up, or maybe you just want to dip a spoon into something cold and indulgent after a long day. I get it. I’ve made this dip at least three dozen times, always tweaking—always adjusting—and this version is the one I go back to.
You’ll leave with the confidence to make chocolate hummus that actually tastes like dessert. Smooth, naturally sweetened, and entirely plant-based. No one will guess it starts with a can of chickpeas.
Chocolate Dessert Dip That Tastes Like Fudge—But It’s Chickpeas
You need one can of chickpeas, drained and rinsed. I always run mine under cold water for a full minute.
To get that velvet finish, I take the time to pop off the skins. It takes five minutes and a little patience, but it makes all the difference. A clean dish towel works best—just rub the chickpeas until the skins loosen.
You’ll also need a quarter cup of unsweetened cocoa powder, a quarter cup of maple syrup, and two tablespoons of tahini. The cocoa gives it depth, the syrup adds warmth, and the tahini brings everything together. You can use peanut butter or almond butter if that’s what you have.
Add two teaspoons of vanilla extract and a quarter teaspoon of salt. This is the base. It’s thick. Dense. You’ll need water to loosen it up—usually about three tablespoons does the job. Blend until it looks like brownie batter.
How to Blend Chocolate Hummus So It’s Creamy, Not Grainy
Don’t rush the blending. You want a texture that’s closer to frosting than hummus.
I stop and scrape down the sides twice—once after everything comes together, and again right before I adjust the texture. Then I taste it. If it needs more sweetness, I’ll add another drizzle of maple syrup. Sometimes I stir in chopped dark chocolate or mini chocolate chips right at the end for contrast.
There’s no cooking involved, but it feels like something you’d slow bake. And the payoff is immediate.
Chocolate Hummus Serving Ideas No One Tells You
Forget pita chips.
I spoon this into a vintage tea cup and place it on a dessert board with strawberries, orange wedges, and broken waffle cones. That’s my go-to for last-minute guests. The look is charming. The dip holds its shape, and the cocoa smells deep and toasty.
Kids like it with pretzels. I’ve seen adults eat it with a butter knife, right off the plate.
And me? I once spread it between two graham crackers, added a toasted marshmallow, and called it a weeknight s’more. It worked.
How to Store Chocolate Hummus for the Week
Keep it cold.
I use a small glass container with a tight lid. It holds in the flavor and keeps the texture dense. The hummus lasts up to five days in the fridge, but in my house it rarely makes it to day three.
If you plan to serve it again, give it a quick stir before plating. It thickens a bit overnight, which I actually like. For a softer texture, just add a splash of water and blend again.
Make It Your Own: Flavor Variations That Actually Work
You can build from this base recipe without changing the whole flavor. A tablespoon of espresso powder turns it into mocha hummus. A pinch of cinnamon and cayenne brings Mexican hot chocolate vibes.
During the holidays, I add a splash of peppermint extract and top it with crushed candy canes. That version disappears faster than fudge.
I’ve even tried it with orange zest and chopped dates. A little sweet, a little citrusy—good with dried figs or crisp apple slices.
Final Thoughts and Invitation to Join the Table
If you’ve been burned by dry hummus or chalky chocolate dips, this one redeems the whole idea. It’s soft, rich, and deeply flavored.
Don’t skip the step of peeling the chickpeas. Don’t be afraid to adjust the maple syrup.
And next time you serve it, try placing it in a tea cup like I do. It changes everything.
Save this recipe to your Dessert Dip or Chocolate Recipes board so you can find it later.
Have you tried this with a twist? Maybe peanut butter instead of tahini? Share it in the comments—I’d love to hear what worked for you. And if you’ve got questions, ask away. We’re building this table together.
More Chocolate Dessert Dips You’ll Want to Spoon:
Creamy Chocolate Hummus Recipe
A smooth and rich dessert dip made from chickpeas, cocoa, and maple syrup. Naturally sweetened, plant-based, dairy-free, and gluten-free. Great for pairing with fruit, pretzels, or enjoying by the spoonful. Ready in just 10 minutes using pantry staples.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup (or more to taste)
- 2 tablespoons tahini (or nut butter of your choice)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2–4 tablespoons water (to reach desired consistency)
- Optional: a few tablespoons of mini chocolate chips or chopped dark chocolate, for topping or mixing in
Instructions
- PREPARE THE CHICKPEAS: Rinse and drain the chickpeas thoroughly. For a smoother texture, remove the skins by gently rubbing the chickpeas in a clean kitchen towel or pinching them individually.
- COMBINE INGREDIENTS: In a food processor or high-speed blender, add the chickpeas, cocoa powder, maple syrup, tahini, vanilla extract, and salt.
- BLEND UNTIL SMOOTH: Process the mixture until smooth and creamy, stopping to scrape down the sides as needed. Add water gradually, one tablespoon at a time, until the hummus reaches your desired consistency. For a thick and creamy dip, about 3 tablespoons usually works well.
- ADJUST FLAVOR: Taste the hummus and adjust sweetness by adding more maple syrup if desired. Blend again to incorporate.
- SERVE AND TOP: Transfer the hummus to a serving bowl. If using, sprinkle mini chocolate chips or chopped dark chocolate on top for added texture and flavor.
- CHILL IF DESIRED: Refrigerate for about 30 minutes to allow flavors to meld and the texture to firm up slightly. This step is optional but recommended.
Notes
For best results, use a good-quality cocoa powder and smooth tahini. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 88Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 71mgCarbohydrates 12gFiber 1gSugar 9gProtein 1g
