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  • 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:


  • 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


  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 (4)

(4.5 from 4 votes)
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Cristóbal4 weeks ago
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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!

Debbie4 weeks ago
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Why not add tehina as with normal humus?

T1 month ago
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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.

Betty1 month ago
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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.

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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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