Chocolate Hummus

How To Make Chocolate Hummus

Prep Time 2 minutes
Total Time 3 minutes
Servings 12
Calories 111.8kcal


  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained (about 1 ¼ cup cooked beans)
  • ¼ cup peanut butter
  • 6 TBS honey or maple syrup
  • ¼ cup coconut sugar*
  • 3 TBS unsweetened cocoa powder
  • 2 TBS almond milk**
  • 2 tsp pure vanilla extract
  • ¼ - ½ tsp sea salt or to taste


  • Put all ingredients in the order listed into the container of a Vitamix Blender.
  • Blend, starting on low speed and increasing to high, for 45-60 seconds or until the mixture is smooth.
  • You may need to stop, scrape down the sides, and blend again.
  • Transfer chocolate hummus to a serving dish and serve with your favorite dippers, or transfer to an airtight container to store in the refrigerator until ready to serve.



*Or any granulated sugar of your choice. **If necessary, add more almond milk to achieve your desired consistency. ***This chocolate hummus can be served at room temperature or cold. I find that it tastes even better the second day, so it’s a great make-ahead dip or spread for a party!
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