When I first heard about dessert hummus, I admit I was skeptical. The idea of using chickpeas or beans in sweet treats has been around for a while, but a chocolate-flavored hummus sounded odd. Still, I decided to experiment with a chocolate-themed version—and I’m glad I did.
Surprisingly, this brownie batter hummus turned out to be delicious. It’s perfect for dipping fresh fruit, and it would also pair well with pretzels, graham crackers, or anything you’d normally dunk in chocolate fondue. My kids love it as an afternoon snack—and they have no idea that their “chocolate treat” happens to be gluten-free, dairy-free, high in protein, and naturally sweetened. If you prefer a vegan version, simply swap the honey for pure maple syrup.
A quick note: if you serve this to a child under two, expect it to end up on faces and clothes. My toddler was so pleased that the mess was totally worth it—and easy to clean with a wipe. This hummus makes a crowd-pleasing snack for afternoons, a casual weekend brunch addition, or a fun movie-night dip with a glass of wine.
- 1 can chickpeas, well-rinsed and drained
- 1/3 cup unsweetened cocoa powder
- 1/4 cup honey (substitute maple syrup for a vegan option)
- 1/2 tsp vanilla extract
- 2 tbsp coconut sugar
- 3 tbsp milk (dairy or plant-based)
- Place all ingredients except the milk into a food processor and blend for about 5 minutes until smooth.
- With the processor running, slowly add the milk and continue blending for another 2–5 minutes until you reach your desired consistency.
- Taste and adjust sweetness or thickness as needed—add more milk to thin or a little more coconut sugar for extra sweetness.
- Serve immediately with fruit, crackers, or cookies. Store leftovers refrigerated in an airtight container.