Homemade Chocolate Hummus Dessert Dip
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If you’ve never had chocolate hummus before, stay with me.
I promise — this is one of those recipes that surprises people in the best way.
Creamy chickpeas become the base for something rich, chocolatey, and just sweet enough. The real magic here is our Dark Chocolate Aged Balsamic Vinegar. It deepens the cocoa flavor and adds that subtle complexity that makes everyone say, “Wait… what is in this?”
Add a little maple syrup for sweetness, tahini for silkiness, and a drizzle of our Butter Premium Olive Oil to smooth everything out — and suddenly you have a dessert dip that feels indulgent but is secretly wholesome.
I love serving this with sliced strawberries, apple wedges, graham crackers, or even pretzels for that sweet-and-salty contrast. A tiny sprinkle of sea salt on top makes it feel elevated without being fussy.
It’s simple. It’s unexpected. And it’s always a hit.
Homemade Chocolate Hummus Dessert Dip
Rated 5.0 stars by 1 users
A rich and creamy chocolate dessert dip made with chickpeas, cocoa powder, Dark Chocolate Aged Balsamic Vinegar, and maple syrup for a smooth and indulgent treat.
Ingredients
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1 can (15 oz) chickpeas, rinsed and drained
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½ cup unsweetened cocoa powder
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¼ cup Dark Chocolate Aged Balsamic Vinegar
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¼ cup maple syrup or agave syrup
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3 Tbsp tahini
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2 Tbsp Butter Premium Olive Oil
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½ tsp vanilla extract
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¼ tsp salt
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2–4 Tbsp water (as needed)
Optional Garnish
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Drizzle of Dark Chocolate Aged Balsamic
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Sprinkle of sea salt
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Chocolate chips or shavings
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Fresh mint leaves
Directions
Add chickpeas, cocoa powder, Dark Chocolate Aged Balsamic, maple or agave syrup, tahini, Butter Olive Oil, vanilla extract, and salt to a food processor.
Blend on high until smooth, scraping down the sides as needed.
If the mixture is too thick, add water one tablespoon at a time, blending between additions, until desired consistency is reached.
Taste and adjust sweetness or salt if needed. Blend again briefly.
Transfer to a bowl and refrigerate for at least 1 hour to allow flavors to develop and thicken slightly.
Before serving, drizzle with additional balsamic and garnish as desired.
Serve with fruit slices, pretzels, graham crackers, or other dippers.
Recipe Note
Tracey’s Notes
- The balsamic enhances the chocolate rather than overpowering it.
- A pinch of sea salt on top makes the flavors pop.
- This keeps beautifully in the refrigerator for several days.