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:

By Shelli McConnell,


  • 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


  • 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.
  • Serve with fresh fruit and/or vegetables for dipping.

Comments (17)

(5 from 10 votes)

Recipe Rating

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Love it! Substituted maple syrup with dates (and extra plant milk) and whole family loves this! We eat it as a chocolate dessert with plant-based vanilla yoghurt.

Jeanne Lilley

Where are the nutritional values? Carbs, calories, fat, sugars, etc…

Lisa, Forks Over Knives Support

Hi Jeanne, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates! Thanks, Lisa, Forks Over Knives Support


Delicious! I replaced maple syrup with date paste and added a little more milk. Worked perfectly!


Wow! I’m blown away by this. I had it with apple slices. I’ve been craving a chocolate dessert but haven’t felt like baking. Just Amazing! Does anyone know how long this stays good in the fridge?

Lisa, Forks Over Knives Support

Pleased to hear you're enjoying the recipe! Covered and stored in the fridge, this hummus will keep for up to 5 days. Thanks, Lisa Forks Over Knives Support


Wow this is really good. I omitted the peanut/almond butter- just because I didn’t have any. And I cut the maple syrup in half- that’s too much for me, but otherwise it’s really good. Who knew!


I ate it like a chocolate mousse and was very satisfying though perhaps a little heavy. Didn't have chick peas so used canneloni beans. Worked fine. I'd love to try it with carob powder instead of cocoa, trying to avoid the caffine.


This is insanely good. Or at least, my modified version is. I can't eat cocoa so substituted carob powder. I omitted the maple syrup because it's too sweet for me, and also left out the cinnamon. Nevertheless, it still tasted amazing and I can't stop eating it. Today I made a bunch and put it in the freezer. But couldn't resist and took some out to eat... it was semi-frozen and for me, was as good as chocolate ice-cream! (Oh my goodness YUM!)


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

Debbie Lindsey

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.


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


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.


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!


Why not add tehina as with normal humus?


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.


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.

About the Author

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.
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