Name: 5 Minute Chocolate Hummus
Prep time: 5 min
Total time: 5 min
Ingredients: 1 1/2 cup cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times; 3 1/2 – 4 Tbsp maple syrup; 1/2 tsp vanilla extract; 1/4 tsp salt; 4 Tbsp unsweetened baking cocoa; 2 Tbsp water (optional)

My family loves this 5-minute chocolate hummus! Sweetened with maple syrup and no sugar, it's a healthy snack or dessert.

5 Minute Chocolate Hummus

maple syrup

tsp vanilla extract

tsp salt

Tbsp cocoa

water (optional)

In a blender or in a food processor, combine all the ingredients except water, using just 3 1/2 Tbsp of maple syrup.

Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if desired.

Tiffany, you commented that you soak and cook the garbanzo beans but can also use canned beans.  Are you using raw beans or do you soak and cook the canned beans too?

Loved it! I've always been skeptical of "dessert" hummus, but after trying it, my husband and I are all in. I used canned garbanzos and did not take the skins off (just blended it longer). I also used 6TBS of cocoa and an extra 2-3TBS of water to offset the addition.

So, I needed to make a chocolate cream pie my milk/peanut/wheat/egg/soy allergic kid could have, and this was an excellent base. I did the following:

1. Instead of water, some liquid from the bottom of a can of coconut cream
2. 2 kinds of cocoa powder, dutched and not dutched.
3. I took coconut cream and safe chocolate chips and made a thin ganache, and added that to the garbanzo mixture.
4. It takes about 3 cans for one pie.
5. I candied chopped pecans with earth balance and maple and pressed them into a pie plate and let it set before pouring the pudding in.
6. I chilled it until very firm.

The texture is almost truffle-filling like with the coconut milk fat. 

We'll be serving it with so delicious coconut whip.

I do the same as you and my hummus is super creamy. I soak beans over night then simmer for an hour and a half then I add 1 teaspoon of baking soda and simmer for another half hour, rinse well.

How much sweetener should I use if I'm using regular sugar? Thanks for posting this recipe.

My vegan wife and daughter are hummus obsessed!! Like, I have to make traditional hummus several times a month. So, when I found this recipe it seemed like a no-brainer. I doubled the batch, but used unsweetened soy milk instead of water for a richer taste. They are in LOVE!! I served it with sliced fruit and graham crackers. Thanks for the win!!

I love this recipe!  Made it with black beans from a can so could make it right away!  Next time going to try 1/2 carob and 1/2 chocolate.  Carob is sweeter than chocolate so usually can use less sweetener - and I'm sensitive if I eat too much chocolate. 

I made banana ice cream and used this as a toping - yummy!   

Easiest recipe ever found on the banana ice-cream is just cut up the bananas, freeze them (3-4) - then put in the vita-mix with just the smallest amount of almond milk you can get away with and blend on SLOW.  If you blend too fast you ruin the texture.

So delicious right off the spoon.  I left about 2 T in the blender and added 1 c of almond milk and gave it a whirl . . . thick and frothy chocolate milk and no scraping needed!  Yummers!

I personally like it with little to no water-- much fudgier. With water it reminds me of brownie batter, which isn't necessarily a bad thing. I think next time I will put in shredded coconut for a "Mounds" or "Almond Joy" type dip!

I made this recipe! I ate it with an apple and I like it very much. I have been searching for healthier snacks, and I think this is definitely one I will make again!

Definitely going to try this! I already make chocolate mousse with the water from the can of chickpeas so now basically I can make 2 chocolate desserts with the same can of chick peas!! :D

Hi Recipe please:  how do you make the chocolate mousse!! 
A favorite of mine and this will definitely be good to have.

Thanks for recipe. The cake is so delicious. My children love it

I've also made with skins on it taste fantastic still the texture is a bit like cookie dough I guess you could say, I like cookie dough so it's not an issue.

You are AMAZING!  This is genius as I am shopping spoonfuls into my mouth.  The kids will be home from school in minutes.  I wonder what they will think.  They are not bean eaters and have real texture issues.  We will see.  I'll call it chocolate dip I think.  THANK YOU!  I had to add 2 more tablespoons for mine to bend well around my mini cuisinart.  Oh and I used canned with skins on.  I normally notice in hummus, but not in this.  I used Cento chickpeas, but not the whole can.  I measured out 1.5 cups.

We gave this a try today...The first bite was "oh this is weird" and then it was really really good. I forgot to de-skin the chickpeas so it was grainy but it was still good. We ate it with organic graham cracker bunnies and my kids called it "Muddy Bunnies" I asked my husband if he wanted to know what was in it and he told me "Nope because it is probably something weird"

I can't wait to try with black beans :)

I will definitely try this... it looks amazing!

A-MA-ZING!
Had been looking for an easy sweet chickpea recipe and finally ended up here. It's delicious! I used sugar since I don't have maple syrup and I missed the peeling part in the notes section, so I didn't peel them 🙈 (will try peeled next time), but it's still very creamy! -Maybe that's why I needed more water at the end?
Thanks so much for the recipe. It's truly delicious and a great (way cheaper) replacement for vegan Nutella! 😆

Did you notice any weird texture problems from not peeling the chickpeas?  I peeled mine, but it took forever.  I am wondering what would happen if I don't peel them next time.

I used black beans (canned), black coffee in place of the water, and added cinnamon.  Yum!  I think this will satisfy my sweet craving just fine!  (I also replaced part of the maple syrup with splenda since I have sugar issues. )

Thank you so much - I love the chocolate hummus and can’t wait to try more of your recipes!

I just made this and I am in love! 😍 I used 2tbs. of honey in place of the maple syrup, so the dark chocolate flavor is very rich. Thanks for sharing!

Oh my goodness!!!! I swore I would Never try chocolate hummus. Ew! That is until I came across this blog/recipe. I read You journey of experimenting with how to make it and when I saw The final recipe I though, “why the hell not. I have Everything to make it. Worst case is I dont Like it. No harm no foul. Weeeeellllllllllll.......shut the front door. This is amazing! I used Hershey’s social dark cocoa powder and only 3 T of maple syrup. It is absolutely delicious! I ate It with a banana and yes please!!!!! 
Thanks for the recipe. Can’t wait to try it with some black beans next time!!!!

Thank you! Absolutely delicious I used dates to sweeten instead of syrup. Needed a little more water but I have to say the result was fantastic.

I made this tonight fir the first time and used black beans as you suggested because I have made the BB brownies in the past and they were great. You're right about it being like pudding, I think it's a lot like brownie batter too before adding the water. I can't wait to incorporate this recipe into my rotation. Thank you so much!

Hello,
The chocolate hummus recipe looks awesome.  I plan to make it over the coming weekend.  Thanks very much for the inspiration.  You rock.

I would never have known there were beans in this recipe!  I really enjoyed the chocolate hummus - I put some on a plate and dipped strawberries and apples in it.  I thought it also would be really good on toast along with some nut butter.  Can't wait for my vegetarian granddaughter to try it.  It was thick enough that I also thought it would be a great frosting for a healthy cupcake! 5 Stars!!

I made this the first time with canned chick peas and a second time with canned black beans.  I preferred the texture (smoother) with the black beans, although to be fair, I did blend it longer and added more water  when I made it with the black beans.  I was at a WFPB cooking class recently and since this was such a quick recipe, we made a batch to go along with our meal.  Dipped baked plantains in it and we added a spoonful or two as a topping to our dessert -- a frozen pineapple sorbet blended with a Vitamix.   It went very well with the pineapple!

I was skeptical, I mean really, really skeptical so I tried this recipe while my husband was out of town.  I made it and tasted it and it was okay.  I put it in the refrigerator and brought it out this afternoon for a quick taste.  OMG  It is absolutely wonderful.  I couldn't stop eating it.  I made it with Hersheys Extra Dark Coco powder (and so only used 3 Tablespoons).  Here is the breakdown using 4Tablespoons of maple syrup.  This recipe makes 
2 cups and I calculated that a serving was 2 Tablespoons.  
Nutrition Facts 
Servings 16.0 
Amount Per Serving
calories 37 
% Daily Value *
Total Fat 0 g - 0 % 
Saturated Fat 0 g - 0 % 
Monounsaturated Fat 0 g - Polyunsaturated Fat 0 g - Trans Fat 0 g 
Cholesterol 0 mg - 0 % 
Sodium 623 mg - 26 % ( calculated based on 1/4 teaspoon but didn't use that much) 
Potassium 74 mg - 2 % 
Total Carbohydrate 8 g - 3 % 
Dietary Fiber 2 g - 7 % 
Sugars 3 g 
Protein 1 g  - 3 % 
Vitamin A  - 0 % 
Vitamin C - 1 % 
Calcium - 1 % 
Iron - 3 % 
* The Percent Daily Values are based on 2000 calories

Yum, yum, yum!!  I love that my kid is eating bananas and black beans!  So good!

Hi,

That's a great recipe. MAY I KNOW HOW LONG IT CAN LAST FOR IF I store in the fridge, thanks

I made two batches of this today.  I made the recipe as printed here and it was wonderful.  I made a second batch with a well rinsed can of black soy beans since my husband is trying to control early diabetes with diet.  Both were delicious.  Thank you.  (both times I used a sugar free syrup to sweeten).

Omg, this is terrible! I made it exactly like you said but with a dash of cinnamon. I eat the whole batch.....it was so good. Now I have to go make more!

Thanks for all you do!

I'm curious to know how anyone is getting a hummus-like texture with only 2 tbsp of water? I tried doing this in a Vitamix and it was drier than blending roasted peanuts. I make my own garbanzo beans all the time and make homemade hummus all the time and this was nothing like it. Hummus usually needs 1/4 c. of lemon juice and maybe an additional 1/4 cup of water until it blends smoothly. This recipe is dead simple, so I'm not sure how I could have messed it up. With 4 tbsp of cocoa powder I needed more than 1/2 c. of almond milk to even get the mixture to blend in the Vitamix. The end result was basically chocolate "pudding". My 8 year old took a taste and made a yucky face. Any tips on where I went wrong?

I used a food processor and had to use more than 2 TBLS of water.  I just added little by little until I got the desired consistency.  I also used 3/4 tsp vanilla and the entire 4 TBLS of maple syrup, but it is perfect!  Thank you!

This was good! The texture reminded me a lot of ice cream. Is there a way I could adapt this recipe into an ice cream recipe?

Just made it, but for my own twist, I also added some toasted hazelnut to blend with it. It was so delicious, thank you!

I have not a clue as to how I found my way to your most provoking recipe that I have ever seen.  Yet I am glad for having done this.  I am mocking myself here, so I just wanted to share how I let 3 of my foodie friends know what I've stumbled upon in an email.  In the subject line of my email I wrote "OY!"   And here is the body of my email :)

I am embarrassed.  I am ashamed.  Yet I need to get this out of my system.

I am going to make this:

https://dontwastethecrumbs.com/2016/07/chocolate-hummus/

Truth be told, I am actually psyched beyond explanation.  I will use the 1 can of rinsed (3 times) black beans!  My 5 star rating is based on an interest level like all get out.  Can't wait to try this.

Eating this, even as I write.  I need the break, or I think I'll lick the bowl clean.  This is ALL THAT (what you wrote), and more.  Straight off the bat I went for your black bean iteration.  This will be what I surprise friends, who break bread in our home....or for toting to a dinner, as well!  Much thanks for what you shared.

This recipe is heaven!! I was very sceptical but it’s delish! My toddler refused to try it but that just means more for me!!

God bless you for sharing this - I can get a sweet fix using BEANS! Added a little almond extract and I had to force myself to save the rest for later. I'll be making this again!

We love this hummus!! We’ve also added peppermint to it to make chocolate peppermint hummus and it’s delicious as well!

Delicious!! I gave my partner a taste without telling him what it was and he loved it, said it tasted really fudgy and was very surprised to learn that it was mostly chickpeas. Then he ate a few spoonfuls.

Served this for a healthy "Taco Tuesday" for some work friends. Very good. My only suggestion is to change the original recipe to say BLACK BEANS vs. Garbanzo Beans. I made the mistake of whipping up a whole batch w/the latter ..and then seeing the note at the end that you actually preferred black beans. Why not make that the actual recipe? The texture was pretty odd with all those skins (as you noted in your notes) and so I ended up having to make an entire new batch with black beans b/c I wanted folks to be happily surprised with the goodness of this!  Just a suggestion. Thanks for the yummy recipe! Also like the name of your blog. Cute!

I have been using this recipe for a long time and see you just recently updated it. The one I printed a long time ago has 1/2 cup garbanzo beans and then the remaining ingredients quantities are all the same as you have it now. I never thought it was overly sweet or too chocolatey. I see the revision is using 1 1/2 cups, or a whole can, but the remaining ingredients haven’t been increased. I was concerned using 3 times as many beans but not increasing the rest of the ingredients would make it more beany or bland tasting....??? I thought it was perfect the way it was and will just go with that! This really is delicious and so much better (and less expensive) than store bought! And now I’m off to make some!

I adapted the recipe as I don't like mine so sweet. I did the following:
1 can garbanzo beans, rinsed
3T special dark cocoa powder
1/4 t salt
1/2 t vanilla
2T maple syrup
3T water

I processed first 5 ingredients in food processor then, while running, added 3T water, adding 1T at a time. The consistency is thick yet spreadable. The flavor is slightly sweet and chocolate-y. I eat it with green apple and/or pretzels.

Wow!  Amazingly good.  I can't believe how much it tastes like chocolate pudding.  I had all the ingredients on hand (used black beans) and it literally took five minutes.  So good!  This is my new favorite "indulgence" snack.

Made a double batch right away! Only added coconut oil, because I like spreads fattier so I don’t feel hungry soon. This recipe is a hit! I can’t taste any chickpeas in it, it totally tastes like a nut spread. I used a Ninja blender, worked perfectly (only needed a bit more water, probably because it’s not the best blender)

This recipe makes me so happy! I added a couple of teaspoons of coconut oil in and it was soooooo creamy! Thanks!

My daughter is addicted to this 5 minute chocolate hummus and I don't blame her! There's no sugar and sweetened with maple syrup - it's a healthy snack or dessert! Skip buying the brands at the store and make it yourself - eat it with fruit, crackers or a spoon!]

Full recipe: https://dontwastethecrumbs.com/2016/07/chocolate-hummus/

5 Minute Chocolate Hummus

Prep Time: 5 minutes

Total: 5 minutes

Servings: 3

Cost: $7.35 /serving

Author : Tiffany

Ingredients

Instructions

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