Cocoa Hummus Recipe – A Healthy Spread You’ll Fall in Love With
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Who said hummus has to be savory? This Cocoa Hummus Recipe turns a traditional Middle Eastern dip into a luscious, gluten-free, and naturally sweet treat. Imagine a chocolate spread that’s good for you—packed with fibre, plant protein, and healthy fats. Yes, it’s real, and it’s utterly irresistible!
One of the most delightful modern adaptations of hummus is Cocoa Hummus—a dessert version that swaps savoury notes for a smooth, chocolatey flavour that rivals any store-bought spread.
I would even classify it as a cousin of homemade Nutella, and I am still deciding which one I like more. The short answer is both, lol!
Well, back in time, when I first made this recipe out of curiosity, I blended leftover chickpeas with cocoa powder and peanut butter. The result was so unexpectedly delicious that it instantly became a staple in my fridge.
Then, I became obsessed with creating more variations of this lovely and nutritious spread, such as Avocado Chocolate Hummus, which was born as part of my avocado recipes family. If you prefer something lighter or just want to impress your guests, try this Avocado Mousse—superlight and creamy!
My family now enjoys it as a guilt-free dessert, breakfast topping, or mid-afternoon snack with strawberries, apple slices, or some homemade crackers.
Why You’ll Love This Cocoa Hummus
This cocoa hummus recipe is everything you want in a healthy indulgence—it’s creamy, chocolatey, naturally sweet, and full of nourishing ingredients. It’s free from gluten, refined sugar, and dairy, yet rich in texture and flavour.
You can spread it on toast, dip fruit, or even spoon it straight from the jar. It’s also a lovely addition to a plant-based diet, see the Eatwell Guide from the NHS for why more plants can benefit both you and the planet.
It’s also gut-friendly, thanks to chickpeas’ fibre and prebiotic content. Each serving gives you a steady energy boost without a sugar crash, making it a smart swap for chocolate spreads like Nutella, except for the homemade, refined sugar-free hazelnut spread.
Children approved: Getting children to eat more fibre can be tricky, but recipes like this Cocoa Hummus make it easy and fun. With chickpeas as the base, each spoonful hides a wonderful dose of fibre and protein that supports digestion and steady energy.
The mild chocolate flavour feels like a treat, but you’ll know it’s packed with nutrients instead of refined sugar. Serve it as a dip for apple slices, spread on oat cakes, or even inside a wrap with banana — it’s one of the tastiest ways to help little ones enjoy more fibre-rich foods without a fuss.
Cocoa Hummus Recipe Ingredients
Chickpeas (200g, boiled or canned): The base of all hummus recipes, chickpeas are high in plant protein and dietary fibre, which support digestive health and keep you fuller for longer. They are also a great source of folate, manganese, and iron. If using canned chickpeas, rinse them well to reduce sodium and any metallic taste. I prefer to pressure cook my chickpeas and freeze them in bags in the fridge.
Raw Honey (100g): Nature’s sweetener, honey adds not only sweetness but also antioxidants and trace minerals. For a vegan version, you can substitute it with maple syrup or date paste. It also enhances the spread’s smooth texture.
Peanut Butter (100g): Creamy peanut butter gives the hummus body and a nutty depth. It’s packed with healthy fats, magnesium, and protein. Almond or cashew butter can be used for a different flavour twist.
Almond Milk (50ml): Almond milk maintains a silky consistency and adds a mild sweetness, while being lactose-free and low in calories. I like and use my homemade almond milk. However, any plant-based milk, like oat(make sure it’s gluten-free) or cashew, works well here.
Raw Cocoa Powder (30g): The star of the show! Rich in flavonoids and antioxidants, cocoa supports heart health and boosts mood. Use high-quality unsweetened cocoa for the best chocolate flavour.
Vanilla Bean Paste (½ tsp) – Vanilla rounds out the flavours and enhances the chocolate aroma. If you don’t have paste, use 1 tsp pure vanilla extract.
How to Make Sweet Cocoa Hummus Recipe – Step-by-Step
This recipe is as easy as it gets — no cooking, no fuss!
- Prepare your ingredients. Drain and rinse the chickpeas if you are using canned ones. Measure all other ingredients.
- Blend. Add chickpeas, honey, peanut butter, cocoa powder, almond milk, and vanilla bean paste to a food processor.
- Process until smooth. Blend for 2–3 minutes, stopping occasionally to scrape down the sides of the bowl. If it feels too thick, add a splash more almond milk.
- Adjust sweetness and texture. Taste and tweak—add more honey for sweetness, or cocoa for extra chocolate depth.
- Serve or store. Transfer to a glass jar and refrigerate. It will thicken slightly as it cools. It keeps well for 5–7 days.
Serving Ideas
This versatile spread can be enjoyed in so many ways:
- Spread over gluten-free toast, rice cakes, or oat pancakes.
- Dip strawberries, banana slices, or apple wedges.
- Use as a filling for crêpes or parfaits.
- Add a spoonful to smoothies for a chocolate-protein boost.
- Or just eat it straight from the jar (no judgment here!).
Cocoa Hummus Recipe Nutritional Facts
(Per 2 tbsp / 30g serving)
| Nutrient | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 4 g |
| Fat | 6 g |
| Carbohydrates | 9 g |
| Fibre | 2.5 g |
| Sugars | 6 g |
| Saturated Fat | 1 g |
| Sodium | < 50 mg |
Nutritional Insight:
This cocoa hummus recipe is rich in plant-based protein, healthy monounsaturated fats, and fiber, supporting steady blood sugar levels and gut health. The antioxidants from cocoa and honey’s natural enzymes make it a smarter sweet option than processed spreads.
Tips For The Best Cocoa Hummus Recipe
- For extra smoothness, peel the chickpeas after boiling or rinsing. It’s a bit of work, but it makes a huge difference in texture.
- Use runny peanut butter (not the stiff kind) for easy blending.
- Adjust consistency gradually—add almond milk a tablespoon at a time.
- Chill for 30 minutes before serving to allow the flavors to deepen.
- Try adding a pinch of sea salt to balance sweetness—it brings out the chocolate beautifully.
Easy Cocoa Hummus Recipe Variations
Vegan Cocoa Hummus: Swap honey for maple syrup or date syrup.
Consider adding spices like cinnamon or vanilla extract for extra depth of flavor. Experimenting with different nut butters can also enhance the taste and creaminess. For a fun twist, blend in some crushed nuts or seeds for added texture. This versatile spread can be used in desserts, breakfast bowls, or even as a dip for snacks. Don’t hesitate to get creative and customize it to your liking!
Nut-Free Version: Replace peanut butter with sunflower seed butter or tahini.
You can also incorporate various fruits like bananas or avocados for a creamier consistency and additional nutrients. For a chocolatey kick, mix in dark chocolate chips or cocoa nibs. Serving cocoa hummus recipe with fresh fruit, whole-grain crackers, or rice cakes makes for a delightful and healthy snack. To store leftovers, keep them in an airtight container in the refrigerator for up to a week. Enjoy exploring the endless possibilities this nutritious blend offers!
Mocha Hummus: Add ½ tsp espresso powder for a coffee-chocolate twist.
Experiment with spices like cinnamon or nutmeg to further enhance the flavor profile. You can also add a touch of maple syrup or honey for sweetness, if desired. Pairing the spread with yogurt creates a delicious parfait that’s perfect for breakfast or dessert. Don’t forget to garnish with a sprinkle of granola for added crunch and visual appeal. Each variation offers a unique taste experience, making it a delightful addition to your culinary repertoire.
Spiced Chocolate Hummus: Stir in a pinch of cinnamon or chilli for warmth. For a tropical twist, add coconut flakes or a splash of coconut milk. This versatile spread can also serve as a filling in crepes or as a topping for pancakes. Get creative by blending in superfoods like chia seeds or flaxseeds for added nutrition. With each adaptation, you can tailor the hummus to suit your taste preferences and dietary needs.
FAQs
1. Does cocoa hummus taste like regular hummus?
Not really! The chickpeas give a mild base, but cocoa and honey completely transform the flavour into a sweet, chocolatey spread.
2. How long does cocoa hummus last?
It can be stored in an airtight jar in the fridge for up to 7 days. It firms when cooled. Stir before serving or add some more almond milk.
3. Can I freeze cocoa hummus?
Yes! Freeze in small containers for up to 3 months. Thaw overnight in the fridge and stir well before using.
4. Can I use other beans instead of chickpeas?
White beans (like cannellini) make an excellent substitute for a creamier texture and lighter taste.
5. Is this recipe vegan-friendly?
It can be! Replace honey with maple syrup or date paste to make it fully vegan.
6. What can I serve with cocoa hummus?
It pairs beautifully with fruits, oat crackers, gluten-free waffles, or even yoghurt bowls.
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Cocoa Hummus Recipe – A Healthy Spread You’ll Fall in Love With
Equipment
Ingredients
- 200 g Chickpeas boiled or canned (rinsed and drained)
- 100 g Raw Honey or maple syrup for vegan option
- 100 g Peanut butter smooth and unsweetened
- 50 ml Almond milk homemade or any plant-based milk
- 30 g Raw cocoa powder
- ½ tsp Vanilla bean paste or 1 tsp pure vanilla extract
- 1 small pinch salt sea or pink to enhance the flavor
Instructions
- Prepare the chickpeas.
- If using canned chickpeas, drain and rinse them well to remove excess salt. For a silkier texture, peel the skins off after rinsing.
- Add ingredients to the food processor.
- Place the chickpeas, honey, peanut butter, cocoa powder, almond milk, vanilla bean paste, and sea salt (if using) into a food processor.
- Blend until smooth.
- Process for about 2–3 minutes, stopping a few times to scrape down the sides. Add a splash more almond milk if the consistency feels too thick.
- Taste and adjust.
- Check the sweetness and flavour. Add more honey or cocoa powder according to taste. Blend again for a few seconds.
- Serve or store.
- Transfer your cocoa hummus to a clean glass jar. Chill in the fridge for at least 30 minutes before serving. The texture will thicken slightly as it cools.
Notes
- For a vegan cocoa hummus, swap honey with maple syrup or date syrup.
- Use runny peanut butter for easy blending.
- Peeling the chickpeas gives a creamier texture.
- Store in an airtight jar in the fridge for up to 7 days or freeze for 3 months.
- Stir before serving if chilled or thawed.
YourDani x x
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
