November 3, 2017 | Home >Healthy Kids >Healthy Chocolate Hummus

Healthy Chocolate Hummus

Creamy, rich, and chocolatey, just-sweet-enough Healthy Chocolate Hummus makes an excitingly different dip for fresh fruit or warm pitas.

Last week, my son turned to me, out of the blue, and asked, “Can we have chocolate hummus again?”

I grinned, remembering the last time we made the fudgy and delicious dip. We’d shared it with a platter of whole grain crackers and cut fruit, and my toddler had managed to cover her entire face with the chocolatey goodness.

Not only was was it delicious, our healthy chocolate hummus was chock full of super nutritious ingredients like chickpeas, peanut butter, and antioxidant-rich cocoa powder.

“Yes!” I said to my son, in answer to his request. Completely, totally, yes. “Let’s make chocolate hummus again.”

Sweetly Healthy Hummus

Chickpeas, the main ingredient in Healthy Chocolate Hummus, are a super-healthy food! Chickpeas have been shown to improve blood sugar control, cholesterol, and digestion. They’re rich in fiber and protein that helps you to feel full, and have balanced energy.

My favorite thing about beans is that they’re tied to a longer life!

Beans are amazing. I just love them and I’ll eat them in everything. But if your kids (or you) don’t love them, Chocolate Hummus is a perfect starter recipe.

And it’s easy and fun to make! Read on to learn how.

Blend It Up!

Making Healthy Chocolate Hummus is almost as simple as blending the five ingredients in a food processor.

Here’s why I said “almost”: the only little bit of fuss you need to make over this hummus is to make sure you’re using no-salt-added beans. Most canned beans contain a LOT of salt, and you can sort of imagine how that would taste in a velvety chocolate dip….SALTY!

So you’ve got two options: look for no-salt-added canned beans, or cook your own chickpeas from scratch.

I usually go the scratch route, soaking and cooking a whole pound of dried chickpeas in my Instant Pot at once. They only take a few minutes to cook, and as a bonus, I’ve got extra chickpeas to throw into a curry or a salad. Sweet!

Once you have your unsalted chickpeas, just put them into a food processor with cocoa powder, maple syrup, vanilla, and nut butter.

Let your kids push the button and watch these simple ingredients transform into a rich and creamy chocolate dip!

We’ve paired Healthy Chocolate Hummus with all kinds of fruits, crackers, and pitas… our favorite is apple slices.

What’s yours?

Healthy Chocolate Hummus

Healthy Chocolate Hummus
Serves: 4
  • 2 cups cooked, unsalted chickpeas
  • 3-4 tablespoons unsweetened cocoa powder*
  • 2 tablespoons peanut butter OR almond butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  1. Add all ingredients into the cup of a large food processor, and puree until smooth.
  2. Serve with fresh fruit, crackers, or pita chips.
*Note: Use 3 tablespoons of cocoa for a lighter, "milk" chocolate hummus, and 4 tablespoons for "dark" chocolate hummus.
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Bobbie says:

Nut free option??

Terita says:

Hi Bobbie! I haven’t tried it myself, but I imagine sunbutter would make a good substitute.

Megan says:

How long will this keep for? Looks delicious!

Terita says:

Hi Megan! This lasts for about four days in the fridge. We usually eat it before then. 😉

Brandon says:

This looks very good, especially on the apples.

I might even be able to get my son to eat something healthy 🙂


Maribet B. says:

I made this recipe with a group of elementary school children and used black beans instead of garbanzo beans, and honey instead of maple syrup. They really liked it! This group are from a low-income area so we had to adjust some ingredients to make it more budget friendly and familiar to what they eat on a regular basis. So try it also with black beans…you won’t even taste the beans!

Terita says:

I love this! Thanks so much for sharing.

Carrie says:

For children with nut allergies is sun butter a good substitute for the nut butter?

Terita says:

Hi Carrie! I haven’t tried sunbutter, but my guess is that that substitution would work just fine. Please let us know how it turns out!

Tracy says:

Has anyone tried this using tahini instead of “nut butter”?

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