Hummus is basically the best food in the world!

And I know hummus isn’t traditionally seen as a sweet thing, but trust me on this one. It is amazing.

Anyone who knows me well knows that I love chickpeas. They are packed full of fibre and protein and having a daily portion of chickpeas or other type of bean or legume has pretty much solved my IBS and gut issues.

But I found all my chickpea-based meals were getting a bit same-y so I wanted to create a dessert that would ensure I could still get my daily bean hit even if I didn’t fancy chickpeas in a main meal.

And, after A LOT of experimenting, this chocolate hummus was the result.

It’s a cross between a cake batter, chocolate mousse and ice cream. Seriously, you HAVE to try it.

It took a bit of playing around to get the texture I wanted but I finally discovered the trick – microwave the chickpeas with the cocoa powder and oh-my-gosh you end up with the creamiest, dreamiest hummus once it’s blended! It does mean you have to wait until the hummus cools for you to eat it but it is SO worth the wait.

Let’s do this!

I’ve been playing around with lots of other flavour combos that I know you will love (peanut butter and jelly, lemon meringue, chocolate and coconut…), but this chocolate variation is still my favourite! It is:

Super chocolatey
Full of fibre and protein
Seriously delicious

This hummus lasts a good couple of days in the fridge and I swear it gets richer and creamier with time.

I’m also experimenting with making it into a banana-free, avocado-free smoothie bowl for those of you who aren’t banana or avocado fans so watch this space!

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Chocolate Hummus
A dessert hummus that is rich, creamy, and super chocolatey. Perfect for dipping fruit in, smothering on banana bread, or eating with a spoon!
Prep Time 1 minute
Cook Time 4 minute
Prep Time 1 minute
Cook Time 4 minute
  1. Empty the can of chickpeas into a mixing bowl. Add the cocoa powder and stir well.
  2. Cover and microwave for 3-4 minutes.
  3. Leave to cool slightly and then add to a blender with the maple syrup, tahini, vanilla extract and coconut oil. Process until smooth and creamy. Taste and add a little more maple syrup to sweeten if needed.
  4. Leave to cool at room temperature, cover and place in the fridge for a couple of hours become even richer and creamier.
Recipe Notes

*You can replace the tahini with a nut butter of your choice for a nuttier flavour. Peanut butter is a favourite of mine!
*If you’re not a fan of maple syrup, then feel free to switch with honey. If you prefer a more bitter dessert then feel free to use a few drops of stevia instead.