Fudgy Chocolate Peanut Butter Hummus

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Dipping an apple slice into a bowl of chocolate peanut butter hummus

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!

Saucepan of chickpeas surrounded by spoons and bowls of vanilla, salt, cocoa powder, nut butter, and vanilla

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.

Food processor with chickpeas, cocoa powder, peanut butter, salt, and vanilla

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!

Small wood spoon in a food processor of creamy chocolate peanut butter hummus

And that’s it, friends! Slice up some fruit or simply grab a spoon and dig in.

Sliced apples around a bowl of chocolate hummus with a peanut butter swirl

We can’t wait for you to try this chocolate peanut butter hummus! It’s:

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:

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!

Holding up a slice of apple with vegan chocolate hummus on one side

Fudgy Chocolate Peanut Butter Hummus

Fudgy chocolate peanut butter hummus! The ultimate fiber- and protein-rich dip for apples, strawberries, toast, or simply enjoyed by the spoonful. Just 6 ingredients and 10 minutes required!
Author Minimalist Baker
Overhead shot of sliced apples around a bowl of chocolate peanut butter dip
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 (~3-Tbsp servings)
Course Dip, Snack
Cuisine Gluten-Free, Grain-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 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


  • 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.



*If nut-free, you can sub tahini for the peanut butter. We tested it and really enjoyed the taste, though it’s a bit less sweet and slightly bitter.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 (three-tablespoon) serving Calories: 150 Carbohydrates: 20.7 g Protein: 5.3 g Fat: 6.5 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 114 mg Potassium: 179 mg Fiber: 3.9 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 39 mg Iron: 0.9 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Eating by the spoonful is always welcome :) Thank you for the lovely review, Angela! xo

  3. Helen Marie Humphreys says

    I made the above recipe and it is absolutely delicious. Thanks so much.
    Wil be making it often.

  4. 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!

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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.

      • 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.

  7. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!