close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • 1⅓ cups

Chocolate with chickpeas? Yes, please! This sweet and savory snack is a great way to satisfy your sweet tooth while still packing in tons of nutrient-dense ingredients. While traditional hummus uses tahini, garlic, and lemon juice to produce finger-licking-good flavors, this version features a tasty combination of almond butter, cinnamon, and maple syrup. The starchy texture of the chickpeas gets delightfully creamy in the blender, achieving a chocolate pudding–like consistency. Serve with fresh fruit such as strawberries, bananas, apples, or pineapple, and you have a delectable healthy chocolate hummus that both kids and adults will want to devour.

For more oil-free hummus recipes, check out these tasty ideas:

Ingredients

  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup
  • 1 tablespoon natural almond butter or peanut butter
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 to 3 tablespoons unsweetened, unflavored plant-based milk
  • 3 cups fresh fruit and/or veggie sticks

Instructions

  1. Put the first six ingredients (through cinnamon) in a blender or food processor. Add 2 tablespoons of the milk. Add the lid and blend until smooth, stopping to scrape down sides of blender and adding milk, 1 teaspoon at a time, as needed to make hummus creamy. Use a spoon or rubber scraper to put the hummus in a bowl.
  2. Serve with fresh fruit and/or vegetables for dipping.

Comments (8)

(4.5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Cara2 months ago
Reply
Do you want to report this comment as inappropriate?

This is delicious! Just enough added flavour – cinnamon, vanilla etc that you DO NOT taste beans at all!!! Great recipe!

Debbie Lindsey5 months ago
Reply
Do you want to report this comment as inappropriate?

Would this work with honey? I am spending way too much on groceries since going vegan, so I don’t want to buy maple syrup.

Ann5 months ago
Reply
Do you want to report this comment as inappropriate?

Please add this to the app. I’m thinking of rolling into a ball for cookie dough balls!

Theresa5 months ago
Reply
Do you want to report this comment as inappropriate?

I’m looking forward to making this. It sounds delicious. I’ve made many of their receipts and they are all wonderful. My only critique is that they should be providing nutrition information for their recipes.

Cristóbal7 months ago
Reply
Do you want to report this comment as inappropriate?

I came across this recipe just by chance and since I had a lot of cooked chickpeas in my fridge, and all of the other ingredients I gave it a try. It was really good! Even considering my food processor isn’t as powerful as I’d like, it’s a perfect chocolate cream replacement. Thanks for sharing!

Debbie7 months ago
Reply
Do you want to report this comment as inappropriate?

Why not add tehina as with normal humus?

T7 months ago
Reply
Do you want to report this comment as inappropriate?

I’m not really a fan of adding beans, avocados, and things in with sweets, especially chocolate. I can tell the difference and I don’t have a strong sweet tooth. I use soft tofu instead of the chickpeas as the base. I also prefer agave syrup to maple syrup but that’s just personal taste.

Betty7 months ago
Reply
Do you want to report this comment as inappropriate?

I was blown away by how good this is. I like hummus but this takes the cake. I will keep a small jar in the fridge when I feel for something sweet and nutritious I’ll just take a spoon and be satiated. Thank you for another great recipe.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap