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Chocolate Hummus

4.98 from 158 votes

I know it sounds crazy, but just give this super healthy chocolate hummus recipe a try and you will be completely shocked at how delicious it is!

Vegan Dessert Hummus

Chocolate Brownie Hummus

A secretly healthy chocolate dip that tastes surprisingly like actual brownie batter.

This is one of those recipes you really need to try for yourself to believe.

Seeing the ingredients, you’ll think there’s absolutely no way such a thing could possibly taste good…

But with over 10,000 positive reader reviews on the original recipe, you can rest assured this rich and fudgy chocolate brownie dip is loved even by people who normally have no interest in healthy desserts whatsoever.

In fact, it’s so good that companies have even started making their own versions and selling it in stores!

Also try this Healthy Banana Bread – Oil Free Recipe

Chocolate Hummus Recipe

What Is Dessert Hummus?

Back in 2011, I first posted a recipe for chickpea cookie dough hummus.

At the time, people had never heard of bean-based cookie dough, and you definitely didn’t see dessert hummus at the grocery store.

While some readers thought the idea sounded way too strange (and honestly, who could blame them?!), many others were curious and willing to give it a try.

As more and more people tried the recipe, they found that–surprisingly–they really loved it!

Trending Now: Low Calorie Desserts

Chickpea Cookie Dough Dip Recipe

Above – Chickpea Cookie Dough Dip

(Be sure to try the original version, if you somehow haven’t yet.)

The dessert hummus recipe quickly went viral, with features in mainstream media and across the national news; and it inspired thousands of food bloggers to make and post their own versions of the recipe.

After the cookie dough flavor’s incredible success, I knew absolutely that there needed to be a chocolate version.

And the chocolate hummus did not disappoint.

Just try it for yourself to see – it honestly tastes like straight-up brownie batter!

Chocolate Brownie Hummus Dip

Can you buy chocolate hummus?

Mainstream brands such as Sabra, Trader Joe’s, Aldi, HEB, and Boar’s Head have picked up on the sweet hummus trend and offer numerous different flavors, including snickerdoodle, peanut butter, vanilla bean, and pumpkin pie.

What do you serve with it?

The recipe is a great center for a dessert hummus platter with fresh fruit like strawberries, bananas, sliced apples, and raspberries.

Or dip in pretzels, graham crackers, or any of these healthy cookie recipes.

You can also spread it on pancakes, use it as a frosting for cake or vegan brownies, mix it into overnight oats or chia pudding, or eat it straight from the bowl with a spoon.

What is it made of?

The main ingredient in this brownie batter hummus is beans, and you can use black beans, cannelini beans, or–for true hummus–chickpeas or garbanzo beans.

It differs from savory hummus in that the garlic, olive oil, tahini, and other savory ingredients found in traditional hummus recipes have been replaced with cocoa powder, chocolate chips, almond or peanut butter, and sweetener of choice (such as pure maple syrup, sugar, honey, or stevia for weight watcher friendly and sugar free).

Because it’s portable, easy to serve, and a fan favorite, chocolate hummus is a great choice for parties.

If you’re feeling extra adventurous, serve it as a game day appetizer or snack, along with some homemade Buffalo Cauliflower Wings!

Dessert Hummus Food Processor

How To Make Different Flavors

Add a few drops of pure peppermint extract to turn it into mint chocolate hummus.

Or throw in some shredded coconut and a little almond extract for almond joy.

You can also choose Nutella (or this healthy Nutella) as your nut butter of choice, sprinkle in some cinnamon and cayenne for Mexican chocolate, or add a pinch of instant coffee for a mocha flavor.

*If you’re a hummus purist or just hate the sound of the words “sweet hummus,” feel free to simply call it something else. Personally, I like to call this “Chocolate Brownie Dip” when I serve it, because it sounds so much more appealing to me!

You might also like: Oil Free Chocolate Cake

Above, watch the video how to make chocolate hummus

The Best Secretly Healthy Chocolate Hummus Recipe
Pin it now to save for laterPin Recipe

Chocolate Hummus

This secretly healthy chocolate hummus recipe is surprisingly delicious.
Prep Time 5 minutes
Total Time 5 minutes
Yield 2 1/2 cups
5 from 158 votes


  • 1 can black beans (For low-carb, try this Keto Cookie Dough Dip)
  • 3 1/2 tbsp regular or dutch cocoa powder
  • 1/2 cup sweetener of choice
  • 1/3 cup fat source of choice (see note)
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • optional chocolate chips or add-ins of choice


  • *Feel free to sub chickpeas or white beans for the black beans. Or you can use 1 1/2 cups cooked beans instead of canned.
    To make the chocolate hummus, drain and rinse beans well. Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. Stir in chocolate chips if using. (A few commenters had success with a blender, but a food processor will yield a smoother texture.) Leftovers can be covered and refrigerated 4-5 days. A few serving suggestions are listed earlier in the post.
    View Nutrition Facts


This recipe was adapted from my Black Bean Brownies.
Almond, cashew, coconut, or peanut butter, or a regular butter spread can be used. The listed fat and sweetener are the lowest amounts where readers across the board still loved the recipe, so just keep that in mind if you cut back even more on any of the ingredients.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Chocolate Desserts

The Best Dark Chocolate Banana Bread Recipe

Chocolate Banana Bread

Chocolate Avocado Mousse

Avocado Chocolate Mousse

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

(Or these Healthy Chocolate Chip Cookies)

Baked Vegan Donuts Recipe

Vegan Donuts

Brownie Mug Cake

Brownie In A Mug

Published on September 27, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Sabrina says

    Didn’t quite like the chickpea chocolate chip hummus so was a little hesitant to try this one. I just made these (with an immersion blender makes it soooo smooth) and it is absolutely delish. Used an erythritol blend and almond butter. Go and make these!

      • Abigail says

        5 stars
        Decided to use banana for the fat and sweetener. Holy cow! Deliciousness 🤩 Also put on serving of trader Joe’s milk chocolate peanut butter cups and that did the trick! So good with celery sticks 😁

  2. Megan G says

    I made the chocolate hummus tonight and it’s sooooooo good! I followed the recipe exactly using sugar and almond butter for my sweetener and fat source. My husband had a taste and asked why I was eating raw brownie batter. Next time I plan on using add-ins. YUMMY!!!

  3. Kaley says

    This is *so thick!* I mean that in a good way, it’s really really good (even if it took a little extra effort to clean out my blender :p). I made it with almond butter and ate it with apple slices and banana, delicious!

  4. Naomi Goldstein says

    This is great! Thank you, Katie. It’s also nice with coconut, cinnamon, ginger, orange, almonds. I used maple syrup for sweetener

  5. Lyndi says

    This is so good! Dipping the Siete cinnamon crisps in it as we speak, and trying to stop myself from eating the whole bag. I used a blender to make it (not even a high-end blender, just a Ninja smoothie blender) and got very smooth results by blending the beans first with the vanilla extract and a splash of oat milk, then adding the rest of the ingredients in. It’s a little runnier than hummus would typically be, but so delicious, and I expect it will firm up some in the fridge! Sweetened with a mixture of raw honey, maple sugar and coconut sugar and used runny cashew butter. I think the honey and the runny nut butter also helped the blender get through it better.

  6. Donna says

    Amazing!! Went the blender route – used monkfruit (didn’t have the full 1/2 cup) – and coconut oil. Used almond and coconut extract instead of vanilla. Added a bit of agave and then slowly added water to help get it creamier (I lobbed al the ingredients at once). It came out great and used it on apples!! Thank you for such a fun recipe

  7. Trish says

    5 stars
    I just made this and it’s delicious. Mine was not as thick as the video shows even though I dried the black beans. I used half peanut butter and half coconut oil for the fat. I wish I had this recipe when my son was young. He hated any and all beans. I can’t wait to serve this tonight.

  8. Delie says

    5 stars
    So yummy! I decreased the fat and sweetener (and used a sugar-free sweetener), so it has a bit of a “health food” taste but is fine by my standards. I had to add some water to get it to blend in my Vitamix, possibly because I used garbanzo beans. I had a few spoonfuls this morning as a pre-workout snack and then again in my oatmeal.

  9. Jessica says

    5 stars
    This is amazing! My family was skeptical and they couldn’t believe how much it tasted like brownie batter! I used almond butter as my fat and honey and sugar for my sweetener. Thank you!

  10. Jill says

    5 stars
    This recipe is delicious! I made it as a healthy snack but it was so good, I almost ate it ALL in one sitting, with apple wedges, which defeats the purpose of my diet! I added spicy cocoa powder to give it a ‘kick’.

  11. Ruthie says

    Such a brilliant idea! This was my version:

    Tin of black beans
    30g peanut butter
    30g violife cocospread
    60g maple syrup
    25g cocoa powder
    Granulated sweetener to taste
    Vanilla extract
    Dash of almond to loosen


  12. Kate Epstein says

    5 stars
    I’d like to make a babka that will please my vegan child and my mom who hates nuts and coconut. I was wondering if chocolate hummus w banana would do ok as a filling.

  13. Supasuta says

    5 stars
    I wanted to make a healthy high protein breakfast spread to have on a rice cake or toast with sliced banana 🍌 and this is THE BEST recipe. I used black beans, stevia and maple syrup for the sweetner, and peanut butter for the fat and it tastes amazing. Will be making this regularly.

  14. JoAnn says

    5 stars
    I made this the other day, it was delicious. I just finished my first batch and am making more today. Thanks for the recipe.

  15. CJ says

    Liquid missing from these ingredients?
    it was impossible to blend.
    Added 8 tablespoons of soya milk
    to achieve a good consistency. Taste is good though – thanks 👌

    • CCK Media Team says

      Hi, so glad it worked with the soymilk. What other specific ingredients did you use, and what type of food processor? Did you use canned black beans? It actually shouldn’t need any other liquid as long as your food processor is good.

  16. Jamie says

    5 stars
    Delicious! I used a can of Great Northern beans and monk fruit for the sweetener, and it was amazing. My kids gobbled it up, and most of them hate beans. Thank you!

  17. Amanda says

    4 stars
    I made this with chickpeas, regular cocoa powder, maple syrup, and peanut butter. It’s pretty good, but still tastes “beany” to me. Any ideas for reducing that?

    • CCK Media Team says

      Hi, it should definitely have zero bean flavor. Did you rinse the beans very well? And did you cut back at all on the sweetener, salt, or pb? Any other changes?

  18. Lenny says

    5 stars
    I used 1/2 cup applesauce and 1/2 cup monkfruit to replace the oil and sugar. I am a low sugar no oil vegan. It came out wonderful. I left out the salt also.

  19. Sharon says

    5 stars
    I have made this and made this and made this. I have passed the recipe on to so many. It is delicious (and so good for you!). Thank you.

  20. Vicky Matthews says

    5 stars
    Delicious!! Made a double batch to share with coworkers. I used coconut oil, making the hummus reminiscent of a Bounty Bar.

  21. Colleen says

    5 stars
    great recipe. After making as is a couple of times, I changed up a bit to use less sweetener. I used peanut butter as the fat, added in 1/2 tsp of almond flavoring and roughly a third cup or more flaked coconuts, and cut liquid sweetener way back, like maybe 1/4 cup of honey at most. added a bit of unsweetened soy milk to make up for less liquid in the honey.

  22. Alex says

    5 stars
    Oh my!!! This is soooo goood! Used maple syrup as sweetener – halved the amount (80ml) and peanut butter as fat source. Added 2 tablespoons of almond milk.
    This is the perfect as a chocolate spread!

  23. Kristina says

    5 stars
    So delicious and a great protein addition to fruit for an afternoon snack! I doubled the recipe so I used half chickpeas/half black beans, half peanut butter/half almond butter, and half honey/half pure maple syrup and it was so yummy! Your recipes are fantastic so thanks for sharing😁

  24. Kitten says

    5 stars
    We have tree nut, coconut and peanut allergies in our home and don’t use butter spreads. Can this be made with avocado oil or sesame oil or stick butter, or does it have to be an oil with a similar consistency to nut butters? If it helps to answer my question, I plan to use chickpeas for the beans and either xylitol and/or an allulose and monk fruit blend for the sweetener, and stevia to tweak it afterwards if needed.

    We love the store bought chocolate hummus but limit it due to the sugar, so I’m looking forward to having something we can consume without concern. Thanks!

  25. Edu says

    5 stars
    This is DELICIOUS!! Another way to add more beans to my diet (Brazilians love beans!). I followed the recipe as it is with almond butter and maple syrup and I think black beans is nicer the chickpeas (I am bias though!).

  26. Christy Davis says

    I have been looking and looking for a frosting that doesn’t have fat or weird ingredients in it. I think this will work nicely. I will report back once I try it. I have several of your recipes on recipe cards just waiting to be made. I’m especially interested in your bean based baking. Thanks for the great recipes!

4.98 from 158 votes (132 ratings without comment)

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