Dark Chocolate Hummus with Peanut Butter

Deep, rich, dark chocolate hummus with peanut butter is really going to hit the spot if you’re in the mood for an easy chocolate dessert!  This dessert hummus has a fudgy texture that begs to be paired with cookies, pretzels, or fruit.  It’s dairy-free, egg-free, and vegan, perfect for sharing with any crowd.

Hummus is typically made with chickpeas (aka garbanzo beans or ceci beans), tahini, lemon juice, and garlic (check out my recipe for hummus with 4 flavor twists!).  It’s a savory dip staple in our house for both snack time and dinners!

Dark chocolate hummus is also made with chickpeas, but that’s where the similarities end.  We use peanut butter instead of tahini to give it a creamy texture and nutty flavor. Dark cocoa powder and maple syrup help finish the dip for a snack situation that can’t be beat.

No need to turn on the oven or the stovetop, this is a no-cook dessert that’s perfect for summer!  Load up a platter with the sweetest strawberries, apple slices, and banana chunks and serve them alongside this dessert hummus for a party platter worth celebrating.  Beat the heat with 3-Ingredient Peaches and Cream Ice Cream or Blueberry Ice Cream next!

Ingredients

I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Chickpeas - I use the beans from a 15 ounce can for all of my hummus recipes.  Quality matters here, though.  S&W and Bush’s brands have performed well for me, with easy-to-peel skins yielding extra smooth hummus.  Not an ad, just two brands I know and love for this recipe!
• Aquafaba - This is the liquid from the canned chickpeas, and is perfect for adding extra smooth and light texture to the hummus.  Don’t forget to save some when you are straining the canned beans!
• Peanut Butter - This ingredient is 0% authentic to a hummus recipe but 100% delicious.  Chocolate and peanut butter are a classic pairing.  I use natural peanut butter, but use your favorite brand. As long as it’s smooth peanut butter it will work, though you may have to add an additional tablespoon of water to adjust the texture of the hummus.
• Dark Cocoa Powder - Use a Dutched dark cocoa powder for the richest brownie-like flavor.  Both Hershey’s and King Arthur dark cocoa powders are favorites in our house. Dark cocoa powder makes these Chocolate Chocolate Chip Walnut Cookies shine, too!
• Maple Syrup - Using syrup to sweeten the hummus means no grainy texture from sugar or brown sugar.  Maple syrup adds a subtle sweetness that doesn’t compete with the chocolate.
• Kosher Salt - A little bit of salt balances the sweetness here!

Instructions

Grab your food processor or high-powered blender and get started!  This recipe is quick and easy.

Drain your can of chickpeas over a bowl or cup so that you can reserve at least ¼ cup of aquafaba.

Peel the chickpeas by placing each one between the thumb and forefinger and giving it a light squeeze.  The skins should pop off pretty easily.  Either compost the skins or add them to a vegetable stock.

Add the aquafaba, peanut butter, cocoa powder, syrup, and salt to the food processor and blend for about 15 seconds.  Scrape down the sides of the processor bowl.

Add in the peeled chickpeas and two tablespoons of water and then blend again until you have a smooth consistency.  Stop the processor 1-2 times to scrape down the sides of the processor bowl  Add additional water if needed to get the desired consistency.

The hummus is now ready!  Transfer this glossy, chocolatey dip to a serving bowl and top with any desired garnishes.

Topping Your Dark Chocolate Hummus

Add a garnish to your hummus for extra presentation points.  Chocolate chips or peanut butter chips are perfect simple choices.  You can add crushed peanuts, sliced almonds, or chopped pecans, too!  Crush some freeze-dried strawberries or blueberries for a fruity contrast.

Substitutions

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Choose a Different Butter - Use almond butter, cashew nut butter, or cookie butter instead of peanut butter.
• Change Sweeteners - Honey can be a good alternative to maple syrup, but it has a stronger flavor that won’t fade into the background.  Agave nectar is a great alternative as well.

Equipment

My first choice for making this dark chocolate hummus is a food processor.  It yields the smoothest hummus!  Alternatively you can use a high powered blender (e.g. Vitamix) as long as you scrape down the sides of the blender often.

Serving Suggestions

Just grab a spoon and dig in!  If you’re feeling more generous, add the dark chocolate hummus to a bowl and place it at the center of a platter with a variety of dippers.  Pretzels, mini chocolate chip cookies, shortbread biscuits, vanilla wafer cookies, or graham crackers make easy options.

Chocolate and fruit make a great combination, just like in these Chocolate Cherry Cheesecake Bars! Choose halved strawberries, mini toothpick skewers of blueberries or grapes, banana chunks, or apples for fresh fruit dippers.  Dried fruit like apricots, banana chips (my favorite!), or apple chips are delicious too.

You can also spread this dessert hummus on toast, waffles, or pancakes at breakfast.  Add it to a sandwich with sliced banana and a sprinkle of cinnamon for a lunch treat.

Make This Recipe Kid Friendly

This recipe is perfect for kids as a tasty snack!  If you have someone that isn’t a fan of dark chocolate (I have one!), you can use regular cocoa powder for a milder flavor.  Slice any dippers, fruit, and especially dried fruit into appropriately bite-sized pieces to avoid a choking hazard.

Storage

The dark chocolate hummus will stay fresh for up to 4 days if sealed in an airtight container.  It will thicken when chilled, simply bring it to room temperature before giving it a good stir and it will be ready for serving.

Make Ahead Options

This recipe is perfect for hassle-free entertaining.  Prepare the dessert hummus ahead of time and cover it with plastic wrap.  Slice any fruit and keep it chilled in the refrigerator with the hummus until about ½ hour before serving.  Bring the hummus and fruit to room temperature and arrange on a platter with any cookies or other dippers for a quick and easy dessert.