Dark chocolate hummus?!! What? I know, I know, it might sound a little interesting but I promise you it's so deliciously decadent and such a perfect healthy sweet dip for fruits and more! If you love hummus and are a chocolate fan, you will LOVE this fun recipe!
Why This Recipe Works
- Dark chocolate hummus is very healthy! Garbanzo beans are high in protein, high in fiber, vitamins and minerals, this dip is such a good "better-for-you" treat. And you won't need a large portion to feel satisfied!
- It's so very easy to make! All you need to do is add all the ingredients to a food processor and let it do its magic.
- This delicious dip is so perfect for entertaining! It works great for a fruit board filled with mixed fruits, as well as pretzels.
- Garbanzo beans also called chickpeas. A 15 oz can will work perfectly.
- Tahini which is made of hulled sesame seeds. It will give the hummus its smooth and creamy texture.
- Unsweetened cocoa powder which will give that dark chocolate deliciousness.
- Agave syrup. I prefer agave for this recipe as it has more of a neutral flavor but you could substitute for maple syrup if you'd like.
- Aquafaba which is simply the liquid you'll find in a can of garbanzo beans. Make sure to save some before draining!
- Vanilla extract. I love to add a lot of vanilla extract to any sweet treat! It just adds that little extra touch!
Tips & FAQs
- Dark chocolate hummus can be stored in an airtight container in the fridge for up to 5 days.
- My go-to sides to serve the hummus are strawberries, apples, bananas, raspberries, kiwi and pretzels. Graham crackers are also a great option. You can really use anything you'd like!
- Make sure to blend the hummus long enough for best smoothness results. It might take 2-3 minutes depending on your food processor.
- You can add more sweetener to taste if you would like. I tried to keep this recipe on the lower-sugar side but if you prefer a sweeter result, add 1 or 2 more tablespoons of agave or maple syrup.
Other Recipes to Try
- Baked Potato Leek Puff Pastry Bites
- Chocolate Chips Protein Pancakes
- Mango Salsa
- Restaurant-Style Fire-Roasted Salsa
Dark Chocolate Hummus
- 1 can garbanzo beans 15oz, reserve 4 tablespoons of liquid before draining and rinsing
- 4 tablespoons aquafaba reserved from garbanzo beans can
- ⅓ cup tahini
- ½ cup unsweetened cocoa powder
- 3 tablespoons agave syrup *see notes
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon mini chocolate chips or cocoa nibs optional
- Reserve 4 tablespoons of liquid before draining garbanzo beans. Then rinse beans by adding them to mesh strainer or colander under cold running water.
- Add all ingredients to food processor and pulse until very smooth. It could take up to 2-3 minutes.
- Once ready and smooth to your preference, transfer hummus to bowl. Cover with lid or plastic wrap, and refrigerate for at least 30 minutes before serving.