Chocolate Peanut Butter Dessert Hummus

Chocolate peanut butter hummus is a delicious dessert that tastes indulgent, but it's actually a good source of plant-based protein! It can be enjoyed as a dip with strawberries, as a spread on toast, or as a filling for so many different treats.

Have you tried dessert hummus yet? It's all the rage right now and rightly so! It's a seriously delicious snack or dessert that is pretty good for you too since it is made with chickpeas. It's perfect to make for a party or you can freeze it in individual portions for whenever you need a sweet treat.

However, if you're more of a savory hummus person, you should try this roasted acorn squash hummus, these hummus quesadillas, or this sun-dried tomato hummus recipe! 

Ingredients & Substitutions

• Chickpeas - You can use canned chickpeas for this recipe or you can cook ¾ cup of (soaked) dried chickpeas (cover by 2-3 inches of water) in your Instant Pot on high pressure for 35 minutes and then let it naturally slow release for 20 minutes. 
• Peanut Butter - You can also use almond butter or sun butter instead of peanut butter.
• Cacao Powder - You can substitute cocoa powder or carob powder 1:1 for cacao powder if necessary. 
• Maple Syrup - If you don't want to use maple syrup, you can use agave syrup or date syrup. Date syrup is naturally sweet and it's so delicious!
• Coconut Milk - Instead of coconut milk, you can use plain or chocolate (not vanilla flavored) almond milk or oatmilk. 

How to Make It 

To make the dessert hummus, add the drained and cooked chickpeas, peanut butter, maple syrup, cacao powder, unsweetened coconut milk, and salt to a high-powered blender or food processor. 

Blend the mixture on high until the hummus is smooth and creamy. You may need to help it along with a spatula or add a little bit more liquid if the filling gets too thick and it sticks to the side of the blender. 

Scoop the hummus into a bowl and top with a drizzle of peanut butter and (optional) chocolate chips. Serve the hummus on a platter with strawberries, crackers, and pretzel sticks. 

Serving Suggestions

Any fruit that goes well with chocolate would be delicious to dip in this sweet hummus, but I think that strawberries are the best! Raspberries, apple slices, banana chips, crunchy crackers, graham crackers, and pretzels are also great options to put on the platter with a bowl of the hummus. 

Recipe Variations

You can enjoy this hummus as a dip for a snack or dessert or it can be used as a spread, topping, or filling in the following ways:

• Spread on top of toast
• A filling for homemade pop tarts or turnovers
• Banana + hummus sandwich
• A dollop on top of pancakes or waffles
• Spread inside of a croissant
• A filling for dark chocolate truffle Easter eggs

Frequently Asked Questions

How To Store It

Store leftovers in the fridge for 2-3 days or you can freeze it for a future dessert. Store it in an airtight, freezer-safe container in the freezer it for 2-3 months. When you're ready to eat it, take the hummus out of the freezer and put it in the fridge to defrost for 24 hours. Give it a good stir and enjoy!

Success Tips 

• Make sure that you drain the chickpeas very well before you add them to the blender.
• If you only have sweetened plant milk, adjust the amount of maple syrup that you use so the hummus isn't overly sweet. 
• Keep blending until the chickpeas are fully broken down. The texture should be very smooth and creamy, not grainy. You may need to scrape the sides down or add a little more liquid if it's too thick.

Want More Vegan Dessert Recipes?

• 2 Ingredient Mango Popsicles
• Chocolate Coconut Mango Candy
• Starbucks Mocha Frappuccino (Copycat)
• Kiwi Mango Chia Seed Pudding