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
It's made of blended chickpeas + whatever dessert flavor you would like: chocolate, peanut butter, fruit, snickerdoodle, cookie dough, vanilla, etc.
Cacao and cocoa both come from the cacao plant, but they are processed differently. Cacao powder is made with unroasted beans that are cold-pressed. Cocoa powder is simply raw cacao that has been roasted at a very high temperature.
I used organic cacao powder because I just bought a huge bag of it from Costco (here's my vegan Costco grocery list if you want to see what I else I buy there). However, you can use cacao or cocoa powder 1:1 in this recipe.
Strawberries, pretzels, and graham crackers are my favorite dippers to serve with the dessert.
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
Chocolate Peanut Butter Dessert Hummus
Equipment
- Blender or Food Processor
Ingredients
- 14 oz can chickpeas drained
- 3 + 2 tbsp peanut butter
- ⅓ cup cacao powder
- ⅓ cup maple syrup
- 2 tbsp unsweetened coconut milk
- ¼ tsp salt add more to taste
- ¼ cup dairy-free chocolate chips
Instructions
- Add the drained chickpeas, 3 tbsp peanut butter, ⅓ cup cacao powder, ⅓ cup maple syrup, 2 tbsp coconut milk, and ¼ tsp sea salt to a high powered blender. Blend on high until smooth and creamy. If it's too thick, add a little bit more liquid to the hummus.
- Scoop the hummus into a bowl and garnish it with a drizzle (2 tbsp) of peanut butter and a few chocolate chips (optional). Serve the hummus with strawberries, pretzels, or crackers.
Stacey,
Do you think I could use cocoa and some maple syrup. My mom does not like cacao but LOVED the look of these and the chickpea factor. Thanks! I am a new fan. 🙂
Hello! Absolutely, you can substitute cocoa or carob powder 1:1 for the cacao powder. I hope you and your mom enjoy the eggs! Happy Easter!