A fiber- and protein-rich dip that tastes like cookie dough? Oh yeah! We’ve been seeing chocolate hummus on grocery store shelves for a while, but we just couldn’t get on the bandwagon…until we decided to invite peanut butter to the party. GAME CHANGER!
While chocolate hummus strays in flavor from traditional hummus, it’s similarly creamy, delicious, and snack-able! This naturally sweetened version comes together in just 10 minutes with 6 ingredients you probably have around right now. It’s sure to land itself in your snack rotation! Let us show you how it’s done!
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But the first recipes appeared in 13th-century cookbooks (source).
Hummus bi tahini (often just referred to as “hummus”) is typically made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others.
Our chocolate peanut butter version is not traditional as it takes on a sweet twist, but it’s a similarly creamy, delicious, and versatile dip!
How to Make Chocolate Hummus
This delectable, dessert-y dip starts off with our favorite hack for smooth and creamy hummus: microwaving or simmering the chickpeas in their liquid to get them soft and ready for blending.
Then, for a sweet, balanced result, maple syrup combines with cocoa powder, peanut butter, and vanilla. This combination creates a chocolaty, peanut buttery hummus and covers up any “beany” flavor!
And that’s it, friends! Slice up some fruit or simply grab a spoon and dig in.
We can’t wait for you to try this chocolate peanut butter hummus! It’s:
Creamy
Chocolaty
Perfectly sweet
Quick & easy
& SO delicious!
Prepare to want it on everything. From sliced fruit (apples, bananas, or strawberries) to toast, pretzels, or just straight by the spoonful, you can’t go wrong with this versatile, fiber-packed, super snack-able dip!
Love Chocolate + Peanut Butter? Try These, Too:
- Vegan Peanut Butter No-Bake Cookies
- Chocolate Peanut Butter Mousse Pie
- Vegan Gluten-Free Peanut Butter Swirl Brownies
- Chocolate Peanut Butter Banana Snack Bread (V+GF+1 Bowl)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Fudgy Chocolate Peanut Butter Hummus
Ingredients
- 1 (15-oz.) can chickpeas (NOT drained)
- 1/3 cup peanut butter* (find our peanut butter review here)
- 6 Tbsp maple syrup
- 1/4 cup cocoa or cacao powder
- 3/4 tsp vanilla extract
- 1/8 tsp sea salt
- 2-3 Tbsp filtered water
Instructions
- Microwave undrained chickpeas in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be ~2 inches room at the top to prevent it from spilling over). Alternatively, place undrained chickpeas in a small saucepan and simmer for 5-10 minutes, or until softened.
- Strain the chickpeas from their liquid (you can save the liquid to use as aquafaba) and add them to a food processor along with the peanut butter, maple syrup, cocoa/cacao powder, vanilla, and salt.
- Process until smooth and creamy, scraping down sides as needed. When the mixture is mostly smooth and combined, keep the processor running while you add 2-3 Tbsp of water for extra creaminess (adjust amount if altering default number of servings). Taste and adjust as needed, adding more peanut butter for more peanut flavor, cocoa for chocolate flavor, or maple syrup for sweetness.
- Serve immediately with sliced fruit like strawberries, bananas, or apples, or enjoy it on toast, with pretzels, or by the spoonful! Leftovers keep for up to 4-5 days in the refrigerator or 1 month in the freezer.
Video
Notes
*Nutrition information is a rough estimate.
Janet says
Has anyone made with almond butter instead of peanut butter? Thanks
Rose says
Could dates be substituted for maple syrup to increase fiber?
Hi Rose! We haven’t tried it and think that maple syrup is ideal for the texture. Let us know if you do some experimenting!
Amanda B says
Hi there! Is it possible to make this recipe with drained chickpeas? I’m curious as I may have already drained them…eek! Thanks so much.
Yes, that’s fine! The chickpeas won’t be quite as creamy and soft, but still very good. You might be able to cook them in a bit of salted water for a similar effect.
Angela says
I just made this, and it is really good! I don’t have anything to serve it with just yet, but the spoonful I had was delicious.
Thank you!
Eating by the spoonful is always welcome :) Thank you for the lovely review, Angela! xo
Helen Marie Humphreys says
I made the above recipe and it is absolutely delicious. Thanks so much.
Wil be making it often.
Helen
We’re so glad you enjoyed it, Helen. Thanks for sharing! xo
Eva says
Hi team, is there any reason you don’t include the liquid like in one of your hummus recipes?
Hi Eva! We liked the consistency and flavor without it!
Tammy says
so delightful! I’ve made other dessert hummus recipes and didn’t necessarily like the texture (couldn’t get it smooth enough). Stovetop cooked the chick peas with this recipe and I think that made the end result much smoother! eating now with some sliced apples!
We’re so glad you enjoyed it, Tammy. Thanks so much for the lovely review! xo
Beth says
Made this as written- I cooked my canned chickpeas on the stove. Not gritty whatsoever. Delicious!!
Yay! Thanks for the wonderful review, Beth!
Peter says
Yum! I spread this on my raisin toast! Thank you for the recipe.
Yum! Thanks so much for the review, Peter!
Joanne says
This was easy to make and quite nice. The only thing I noticed was a bit of after taste from the chickpeas. I’ll try a different brand and see if it makes a difference and use a bit more cacao next time. Also I used a sugar free maple syrup which I think changed the flavour somewhat. Keen to try again with different brand ingredients and see if it makes a difference.
Hi Joanne, we think the sugar free maple syrup was likely the issue. Real maple syrup should cover up the flavor of the chickpeas really nicely!
Meg T. says
Made it. Flavor was great but chickpeas left a little grittiness despite coming them in their liquids.
We’re so glad you enjoyed it overall, Meg! Thanks so much for sharing! xo
David says
This looks amazing. I wonder if we can create a cookie recipe based on this mix? Can you 😁
We will add it to our list, David!
Jess says
Just because it has chick peas and is blended doesn’t make it “hummus”. This could be called “chocolate peanut butter spread/dip/whatever” and be just as accurate without the cultural appropriation.
Balmain says
‘Hummus’ comes from Arabic: حُمُّص. Romanized: ḥummuṣ is ‘chickpeas’.
Susan Ottwell says
Also in Hebrew, hummus חומוס is the word for the beans; the traditional blend of beans, garlic, lemon juice and tahina is called hummus salad, סלט חומוס.
Atara Dahan says
What does this taste like? Similar to nutella?
What about the tahini version?
Can I use carob powder instead of cocoa? Would that taste good?
A separate question about chickpeas: if I cook my own instead of using canned, does it work the same? And can I use the extra water as aquafaba? Or aquafaba only comes from canned chickpeas?
Thanks
Hi Atara, it has the texture of hummus, but tastes like peanut butter and chocolate! If you would like to use tahini we would suggest using slightly less. Your finished product will have a noticeable tahini flavor as well! We’re not sure if carob would work in this one. Let us know if you try it! You can use your own homemade chickpeas. For the aquafaba, we would just suggest cooking down the liquid slightly!