This is what happens when a beautiful chocolate brownie and a handsome can of chickpeas have a secret love child......Yes it's Dessert Chocolate Hummus....Yes it is amazingly delicious....And yes dessert hummus is a thing!
It's only Dessert Chocolate Hummus! The two loves of my life, chocolate and chickpeas, combined in a blissful and extremely delicious union. This chocolate hummus is a wonderfully rich, chocolatey multi-purpose dip/spread.
This Dessert Chocolate Hummus is extremely versatile. It is wonderful as a dip.
Serving suggestions
My favourite dippers for this dessert hcocolate hummus are salty pretzels. There is just something about the combination of crunchy, salty pretzels and the cool, soft, extra chocolatey hummus. It is magic.
Other fabulous dessert hummus dippers asides from pretzels are:
- pita chips
- crackers
- cookies
- Digestive biscuits
- toast fingers
- fruit (in particular strawberries, apple slices and banana - try frozen banana!)
Using fruit is a wonderful way to get healthy stuff into your children without an argument!
Try it in a banana sandwich too. Spread two slices of bread generously with it, add lots of sliced banana, sandwich it all together and hey presto, you have a Brownie Batter Hummus and banana sandwich.
Once of the most interesting ways to use this hummus is as a frosting on cakes, brownies and cupcakes. It's so much healthier and much lower in fat than regular frosting and tastes just as good.
You can also use it as a pancake or waffle topping either as it is, or dilute it slightly with a bit of non-dairy milk then warm it gently to make an easy chocolate sauce. So yum!
This Chocolate Hummus is fabulous for dessert or snacks and would be awesome at parties and pot-lucks too.
Hungry for more?
If you love hummus be sure to check out my Snickerdoodle Dessert Hummus, beet hummus and curry hummus!
Dessert Chocolate Hummus
Author:
Ingredients
- 2 cups | 1 540ml can cooked chickpeas drained and rinsed well
- 5 tablespoons cocoa powder
- ½ cup | 100g chocolate chips I like to use semi-sweet but you can use whatever you have
- ¼ cup + 2 tablespoons | 6 tablespoons maple syrup see recipe note
- ¼ - ¾ cup | 4 - 12 tablespoons non-dairy milk , add as much milk as necessary to get it to the texture you like.
- ½ teaspoon salt
- 1 tablespoon vanilla extract
INSTRUCTIONS
- Add all of the ingredients except the milk to a food processor or high powered blender.
- Process until everything is broken down then start adding the milk gradually while blending. Add as much as you need to get the consistency that is right for you. I used ¼ cup but you might prefer slightly more or less. Keep blending until it is completely smooth.
- Store in a sealed container in the fridge.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Heather says
I followed this recipe exactly and had to add almost 1 cup EXTRA of almond milk for it to even blend. 1/4 cup of milk barely made the ingredients wet and jammed the blades....of a brand new, high powered BlendTec (akin to the Vitamix, Ninja etc)
Not quite sure what went wrong. I used 2 cups of fresh made chickpeas instead of canned. That would be the absolute only difference.
Also...5T of cocoa powder was ALOT. Once it was done, I tasted it and it was so bitter-- like I was eating pure cocoa. I ended up stirring in a Splenda packet on my serving just to make it edible.
Definitely will play around with this one to make it work.
A Virtual Vegan says
I'm sorry you didn't have a great result here, but canned chickpeas (which the recipe calls for) are generally much softer than home-cooked chickpeas because they are left soaking in liquid in the cans. I have never made this recipe with home-cooked chickpeas which is why I specify using canned chickpeas. However, when I make regular hummus with them I usually end up adding much more liquid to moisten it all up than I do when I use canned ones. This is the reason your hummus was dry. When making a recipe that calls for canned beans you need to make allowances if you use home-cooked ones.
As for your blender struggling, I prefer to use my food processor for making hummus. It handles it all much easier. My Blendtec struggles with recipes like this. A Vitamix handles it much better. Also when using a Blendtec with thick recipes, as per the manual, it is important to add the liquid first then the other ingredients.That helps it out a bit. If you had used canned chickpeas it would likely have found it a little easier to handle too.
The liquid amount in this recipe is variable. You are able to add as much is necessary to get it to the thickness you like. There is no set amount. Plus as well as the milk there is maple syrup in the recipe so the milk isn't the only liquid.
With regards the bitterness, did you taste it before adding the maple syrup and the chocolate perhaps or not add them as directed? They are a major part of the recipe and are very sweet. Without them it probably would be quite bitter but once everything is processed up together (with the chocolate ground up into the hummus) it is, or should be, very sweet.
Kathleen says
Would like to try! Can you tell me how much is in each service or how many servings per recipe?
A Virtual Vegan says
It makes about 2 cups full and a serving is based on a quarter of a cup.
Ashley says
Interesting recipe, I love that chickpeas are so versatile!
Christy says
Sounds delish! What do the chocolate chips do in the recipe? Is it for sweetness or consistency? I’m sugar free, so wondering if I can replace w/unsweetened chips or more cocoa powder. (Don’t need it to be very sweet).
Thanks!
A Virtual Vegan says
They make it more chocolatey. Much more so than just using cocoa. As far a I'm concerned you can never have too much chocolate ;) Feel free to omit them though and add a little more cocoa. You can taste as you add it to get an amount that is good for you. Unsweetened chips would work too.
Helene says
I will try this recipe asap! I was looking for her healthy options to fill my roulades and this is perfect!
I saw that you can use the chickpea water and fluff them like egg white. Have you tried to make this chocolate hummus slightly lighter with this, ie like a mousse?
A Virtual Vegan says
I haven't tried mixing it with whipped aquafaba. If you try it let me know how it goes!
Marin Stein says
Made this recipe yesterday and I caught my dad (who is completely against hummus) sneaking some of it! I'm in love with this recipe and so is he! Great way to get skeptics to eat healthier!
A Virtual Vegan says
Ha ha! Love that you caught him! So glad you are both enjoying it. You might want to try my Snickerdoodle one too!
Barry says
We make this hummus every week. Everyone loves it. Thank you for the recipe.
Kay says
I just made this to take to a dinner party and OMG!!! So good!! Thank you for sharing!!
A Virtual Vegan says
That's awesome! So glad you enjoyed it. You should totally try the new dessert hummus I published yesterday too. Snickerdoodle!!! https://avirtualvegan.com/snickerdoodle-dessert-hummus/
Cary says
HI! Thank you so much for posting this! I tried the commercial version the other day and was hoping to make it myself to save money! One question though, how much hummus do you consider to be one serving? I have to keep track of sugar intake.....
Thanks!
A Virtual Vegan says
I consider 1/4 cup a ‘proper’ serving, however it’s impossible to only eat that much!! ????
Anastasia says
Ive also seen snickerdoodle hummus, but it was the same consistency as traditional hummus and creepy to eat. I think your coconut oil revelation could be a game-changer!
Do you think if i increased the coconut oil it would be firm enough to be a fake-out raw cookie dough for my little?
A Virtual Vegan says
Just adding 2 tablespoons of melted coconut oil makes it firm-ish. I would imagine firm enough to roll up into cookie dough type balls if you wanted to. They would make a great snack!
Julie says
I'm new to the non-dairy milk use. Which type did you use for this recipe?
A Virtual Vegan says
I would have used either my homemade cashew milk https://avirtualvegan.com/cashew-milk/ or Silk Cashew Milk or So Delicious Coconut Milk. I tend to use all three. My own if I have it or the others when I don't and haven't had time to make it. As long as it is unsweetened any milk will be fine. Cashew, almond, rice, soy, coconut (not the kind from a can but the one in a carton). It makes no difference really as you can't taste it in the finished hummus, it's just to loosen it up a bit. Hope that helps :O)
BillyRose says
Can I use dairy milk, then, beings it is used purely as a "loosener"?
A Virtual Vegan says
Yes, any milk will technically work.
Andybeta says
This looks lovely, and I definitely want to try it, but is it really a whole TBSP of Vanilla Extract? That sounds like an awful lot!
A Virtual Vegan says
Yes it's 1 tablespoon. If you don't want to use that much though you could use less. It's not a crucial ingredient but helps balance out the flavours and make the chickpeas less beany! It's working against pretty strong flavours in this hummus hence the reason you need a little more than you would usually use. I hope you enjoy it when you make it! :O)
Andybeta says
Great! Thanks for the confirmation.
Alex says
I was a little skeptical but this was amazing! My son could not get enough of it! We used white chocolate chips instead of regular and loved it.
A Virtual Vegan says
A lot of people have been a little sceptical. I got told yesterday by someone that dessert hummus was a step too far. I told them to try it then tell me that! I can't imagine anyone who likes chocolate not enjoying it. I am so glad your son liked it so much and the white chocolate chips sound delicious. Thanks so much for stopping by to leave a comment Alex!
dianne says
Pure genius!
A Virtual Vegan says
Ha ha! Thank you Dianne :O)
Marlena says
I love the story about the tart! Sometimes recipe errors are better than what you were going for. In this case you were able to nail both! I can't wait to try this chocolatey dessert hummus!
A Virtual Vegan says
Thank you Marlena and you are right, I ended up with 2 recipes instead of 1 so it turned out to be a great mistake. Let me know what you think if you try it!