My sister suggested I pick up some dark chocolate hummus at the store for dipping berries. At first I scoffed at the idea…beans and fruit? But, I trusted her and tried it and discovered dark chocolate hummus really tastes more like brownie batter (can I get a yum?) The store bought stuff is amazing, but at $4 a container, I knew I could make my own just as good, if not better. So, now I’m sharing my dark chocolate dessert hummus recipe with you!
The dark chocolate hummus was a huge hit and really, it tastes like brownie batter and I don’t think you’d ever know there are chickpeas in it. Really! The kids even enjoyed it.
Cooking the chickpeas/garbanzo beans
The base of hummus is chickpeas or garbanzo beans. You can easily purchase these already cooked in a can in liquid, also known as aquafaba, or you can cook your own. Trying to make this recipe the most cost effective, and having an instant pot, I opted for cooking the chickpeas.
First rinse your chickpeas really well. Pull out anything that shouldn’t be in there. Then rinse them again. For reference, this is 1lb of dry chickpeas (half of which was used for this recipe).
Put your rinsed chickpeas in your instant pot and cover with water and about 2 inches over.
Set your instant pot to beans, or cook at pressure for about 90 minutes. Allow to natural release. The chickpeas will have skins that release. You can try to take them out or off. I did some and then realized it was going in the blender so I stopped. However, you’ll want to stir them a bit and allow them to cool so you have some nice aquafaba with which to work. So, don’t pour that precious bean water down the drain.
Making the dark chocolate dessert hummus
You’ll want to use a high powered blender or food processor. I don’t have the best luck with food processors, so I opted for my Vitamix. In it, you’ll add your cooked chickpeas, sweetener of choice (agave, honey, maple syrup, liquid sugar or sugar), dark cocoa, vanilla, kosher salt and aquafaba.
Turn your blender on slowly and allow it to speed up gradually. You might find you need to add more aquafaba as the blending happens. You might also need to adjust the sweetener to your liking, so start with less. You can always add more, but you can’t take it away.
Once it’s all blended and you like the way it tastes, you can start eating it. However, I’d recommend putting it in the fridge for a few hours to allow it to cool and also to let the flavors meld together even more.
Dark Chocolate Dessert Hummus Serving Suggestions
There are so many things you can dip into dark chocolate hummus; pretzels, graham crackers, vanilla wafers, berries, apples and more. I also like to spread dark chocolate hummus on Norwegian Crisp Bread (basically a cracker made from seeds). The options are pretty wide open.
We also like to use dark chocolate hummus on chocolate hummus apple rings.
Dark chocolate dessert hummus is a great dip to bring to a party, too. People will be surprised to find out your delicious chocolatey dip is made from beans. But, I think most people wouldn’t even think to ask!
Next time you are at the store, consider adding a bag of garbanzo beans / chick peas (under $2, I’m guessing) to your cart. Let me know what your family thinks when you make this dip!
Dark Chocolate Dessert Hummus Options
While this is a basic dark chocolate flavor, you could mix things up even more. You might want to add some peppermint extract to make peppermint dark chocolate hummus. Or, you could add some peanut butter, nut butter or nut butter alternative to make it more like a peanut butter cup flavor.
Dark Chocolate Hummus
- 16 oz dry chickpeas (or 2 cups cooked)
- 1/2 cup agave nectar (or liquid sugar, maple syrup or honey)
- 3/4 cup unsweetened dark cocoa powder
- 2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup aquafaba (water from cooked chickpeas)
- Rinse 16 oz of dry chickpeas.
- Add rinsed chickpeas to instant pot. Cover with water plus 2".
- Press "bean" button and allow to cook at pressure (approximately 90 minutes).
- Allow natural release of pressure.
- Allow beans to cool and save the water (aquafaba).
Dark Chocolate Dessert Hummus
- Measure out 2 cups of the cooked chickpeas and place in blender (like Vitamix)
- Add agave, dark chocolate cocoa, vanilla, kosher salt and aquafaba to blender.
- Start at low speed and continue to high until smooth. Add additional aquafaba as needed to mix to desired consistency. You might also want to add more sweetener.
- Place in container in fridge to allow to cool and for flavors to meld.
- Enjoy with your favorite dipping crackers, cookies or fruit, or spread on apples for tasty apple rings.
Instead of agave nectar, you could use honey, maple syrup or liquid sugar. Adjust sweetest to taste.
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Amount Per Serving: Calories: 73Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 3g