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!
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
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
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!
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!
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
Chocolate Hummus
Ingredients
- 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
Instructions
- *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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Chocolate Desserts
(Or these Healthy Chocolate Chip Cookies)
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!
CCK Media Team says
Thank you so much for making it!
Abigail says
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 😁
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!!!
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!
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
Naomi Goldstein says
And chocolate Hemp Yeah protein powder
Linda says
Thank you for this. It’s great! Can it be frozen?
Chocolate Covered Katie says
We haven’t tried, but I would think so!
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.
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
CCK Media Team says
Thank you so so much for trying it 🙂
Hayley says
what size is the can of beans? In Canada most cans are 19 ounces. Is this right?
CCK Media Team says
15 oz (standard US size) 🙂
Jean brink says
Im on a low fat diet ..do we have to use any butter-can I substitute applesauce or canned pumpkin?
Trish says
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.
J.P. says
Can you use all natural peanut butter?
CCK Media Team says
Sure 🙂
Delie says
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.
Jessica says
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!
Jill says
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’.
CCK Media Team says
Thank you so much for making it! 🙂
Em says
Absolutely amazing!!! I ate it with fruit but then ended up licking the spoon straight! Tastes like frosting!
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
Salt
Vanilla extract
Dash of almond to loosen
Delicious!
Ruthie says
Woops I meant almond MILK!
Hallie says
Wasn’t sure what to expect but this is great! I refuse to call it chocolate hummus though 😂🤣
Vegan Girl says
Wow, SO rich and delicious!
Kate Epstein says
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.
Clara says
This is crazy good!!!
Supasuta says
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.
CCK Media Team says
Thank you so much for making it!
Ali says
Can you use oil for your fat?
JoAnn says
I made this the other day, it was delicious. I just finished my first batch and am making more today. Thanks for the recipe.
CCK Media Team says
Thank you so much for making it!
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 👌
C.J. says
Unable to edit comment – meant to give it 4 stars ⭐⭐⭐⭐
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.
Jamie says
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!
CCK Media Team says
Thank you so much for trying it!
TM Bell says
This was fabulous! I used Monk fruit for my sweetener.
CCK Media Team says
Thank you so much for trying the recipe 🙂
Syd says
Can you use stevia for the sweetener?
Joey says
Is there anything we can use to substitute for nut butters?
CCK Media Team says
Hi, either a regular butter spread or coconut oil will work!
Amanda says
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?
Alex says
Omit the chickpeas and try a can of black beans instead. Zero bean flavour!
Lenny says
I made it with monk fruit sweetener and it is super – I put a few mini chocolate chips and zap them some.
Lenny says
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.
Sharon says
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.
Vicky Matthews says
Delicious!! Made a double batch to share with coworkers. I used coconut oil, making the hummus reminiscent of a Bounty Bar.
Colleen says
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.
Alex says
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!