Decadent Dark Chocolate Hummus Recipe for Sweet Dips

Dark chocolate hummus might sound surprising, but it’s a decadently delicious and healthier sweet dip for fruit, pretzels, crackers and more. If you enjoy classic hummus and love chocolate, this recipe is a fun, creamy treat you’ll want to make again and again.

Why This Recipe Works

• Nutritious and satisfying. Chickpeas (garbanzo beans) provide plant-based protein, fiber and essential nutrients, so this dip feels indulgent without requiring a large portion to be satisfying.
• Simple to make. Add the ingredients to a food processor and blend until silky smooth — minimal prep and quick cleanup.
• Great for entertaining. It’s an unexpected addition to fruit boards, dessert spreads, and snack platters, pairing beautifully with strawberries, apples, banana slices, kiwi, raspberries, pretzels and graham crackers.

Key Ingredients

• Garbanzo beans (chickpeas) — a standard 15 oz can works well; reserve a few tablespoons of the can liquid (aquafaba) before draining.
• Tahini — hulled sesame seed paste gives the dip a smooth, creamy texture.
• Unsweetened cocoa powder — provides rich dark chocolate flavor without added sugar.
• Agave syrup — neutral-flavored sweetener; maple syrup can be used as a substitute.
• Aquafaba — the reserved liquid from the chickpea can helps with creaminess and blending.
• Vanilla extract — a little (or a little more) elevates the sweetness and depth of flavor.

Tips & FAQs

• Store the hummus in an airtight container in the refrigerator for up to 5 days.
• Best dippers: strawberries, apples, bananas, raspberries, kiwi, pretzels or graham crackers — but feel free to experiment.
• Blend until fully smooth. Depending on your food processor, this can take about 2–3 minutes to reach a silky texture.
• If you prefer a sweeter dip, add 1–2 additional tablespoons of agave or maple syrup to taste. The base recipe keeps sugar relatively low.

Other Recipes to Try

• Baked Potato Leek Puff Pastry Bites
• Chocolate Chips Protein Pancakes
• Mango Salsa
• Restaurant-Style Fire-Roasted Salsa

Dark Chocolate Hummus

Priscilla Lawrence

This easy, decadent dark chocolate hummus is a better-for-you sweet dip that’s perfect for fruit trays and snack boards.

5 from 5 votes

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Prep Time
7 mins

Total Time
7 mins

Course Dessert, Sauce, Snack

Cuisine American

Servings 12 servings

Calories 105 kcal

Equipment

• 1 food processor

Ingredients

  

• 1 can garbanzo beans 15 oz — reserve 4 tablespoons liquid before draining and rinsing
• 4 tablespoons aquafaba reserved from the chickpea can
• 1/3 cup tahini
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons agave syrup *see notes
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon mini chocolate chips or cocoa nibs optional

Instructions

• Reserve 4 tablespoons of liquid from the chickpea can, then drain and rinse the beans under cold water.
• Place the drained chickpeas, reserved aquafaba, tahini, cocoa powder, agave, vanilla and salt into a food processor. Blend or pulse until very smooth — about 2–3 minutes depending on your machine.
  
• Taste and adjust sweetness or salt as desired. If using, fold in mini chocolate chips or cocoa nibs. Transfer hummus to a bowl, cover and chill at least 30 minutes before serving for best flavor and texture.
  

Notes

You can swap agave for maple syrup. Add 1–2 extra tablespoons if you prefer a sweeter hummus.

Nutrition values are approximate and may vary based on exact ingredients and portion sizes.

Nutrition

Serving: 1serving
|
Calories: 105kcal
|
Carbohydrates: 14g
|
Protein: 4g
|
Fat: 5g

Have you made this recipe?
Leave a review below or tag @Sprinkledwithbalance on Instagram!