Homemade Dark Chocolate Hummus

Try this dark chocolate hummus recipe next time you’re craving a chocolate treat but want to avoid junk food. This protein-rich dip combines melted chocolate and dates to create a sweet, rich version of chickpea hummus. It becomes a nutritious but indulgent spread for fruit, bread, and more.

There are many great ways to transform indulgent desserts into healthier versions, like my healthy plum cake or chocolate lentil brownies. This chocolate-infused hummus recipe is an excellent choice for anyone who can’t kick that chocolate craving but wants to keep their snacking healthy.

I love smearing a bit on toast in the morning or sitting down with a bowl to dip my apples into. I feel like I’m eating a chocolate spread, but it’s rich in protein, antioxidants, fiber, and more. You can enjoy as much as you want entirely guilt-free.

Why You’ll Love This Recipe

• Make it in minutes, then store and enjoy it for up to 10 days.
• It combines antioxidant-rich dark chocolate with protein-loaded chickpeas and the natural sweetness of dates for a healthy, creamy spread.
• Eat it for breakfast, a snack, or dessert with no sweet tooth guilt!

Ingredients

This recipe is a great year-round. You can whip it together and enjoy it on whatever fruits are in season. You’ll find most of the ingredients at any grocery store, but if you need a substitution, check out my recommendations here.

• Canned Chickpeas – Drain and rinse these before use. To cook them fresh, you’ll need 230 grams of cooked chickpeas or 1 ⅓ cups.
• Tahini – Substituted cashew or almond butter if desired.
• Water
• Medjool Dates – Use any form of pitted and dried dates, or you can swap in prunes.
• Dark Chocolate – I recommend a high percentage of chocolate, meaning there’s more cocoa than sugar in the bar. Look for 90-100% dark chocolate bars.
• Cocoa Powder – You can control the intensity of the chocolate flavor by your choice of cocoa powder.
• Vanilla Extract
• Salt

Instructions

Making dark chocolate hummus is easy and quick if you have a blender. You can use an upright or stick blender or your food processor.

Bring all your ingredients to room temperature, then melt your chocolate. You can do this in 20 to 30-second bursts in the microwave or over a double boiler.

Then, combine all the ingredients with the melted chocolate in your blender. Puree until it is smooth, stopping to scrape down the sides every few minutes so everything gets thoroughly mixed. You can keep going until your hummus is nice and smooth; no need to worry about overmixing.

Finish blending your hummus, then give it a taste. If needed, add more dates for sweetness and more water to thin out hummus consistency.

Serving and Storage

You can scrape this right out of your blender and dig in, but you can pop it into the fridge if you’d like it to firm up. I like to use it with my crispy Swedish seed crackers or fresh fruit like strawberries, bananas, and apples as a healthy afternoon snack.

You can also spread it on toast or warm baked goods like my banana bread for breakfast.

Store any leftover hummus in an airtight container in the fridge for up to 10 days, or freeze it for up to three months.

You’ll love how indulgent this healthy homemade hummus is, and don’t forget to check out my many other healthy dessert recipes while you’re here.

• Air Fryer Peaches with Coconut Crumb Topping
• Healthier Chocolate Chip Cookie Bars
• Healthy Persimmon Pie
• Healthy Avocado Lime Cheesecake