With all the pumpkin spice, apple cinnamon, and other decadent fall treats teasing us in the grocery store, here’s a recipe for snacking healthfully with a pinch of indulgence: homemade chocolatey dessert hummus. It’s a chickpea-based, maple syrup-sweetened alternative to sugary desserts and bland appetizers. Slightly sweet, a little nutty, and totally airy, the mousse-like dip makes for both effortless entertaining and a special afternoon snack.

We use sunflower seed butter instead of tahini in our version of the trendy dip; it’s a sweeter match with the maple syrup and cocoa powder, while more neutral-tasting (and more allergy-friendly) than a nut butter. Throw it all in a food processor or blender, along with rinsed chickpeas and a touch of salt and vanilla extract, and say hello to a whipped mixture. Place on a cheese board, surround with your favorite fruits and crackers, and get to dunkin’.

CHocolate hummus RECIPE

(Serves 6-8)


  • 1 (16-ounce) can chickpeas, rinsed and drained
  • scant 1/4 cup sunflower seed butter
  • 3-4 tablespoons maple syrup, or more to taste
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • small pinch salt
  • 1/4 cup water
  • extra cocoa powder and flaky sea salt, for topping
  • cookies, crackers, nuts, and fruit, for serving (We used sliced apples, grapes, and Trader Joe’s Belgian Butter Waffle Cookies, Pumpkin Cranberry Crisps, and Sweet and Spicy Pecans.)


  1. Place all ingredients in a food processor or strong blender.
  2. Puree on medium speed until smooth and light, scraping the sides of the food processor or blender and adding water 1 tablespoon at a time (we added about 1/4 cup of water total) to loosen the mixture, if necessary.
  3. Transfer hummus to a bowl. Top with cocoa powder and flaky sea salt.
  4. Serve immediately with fresh fruit, cookies, nuts, and crackers.

Dying to make this? Tag us in your chocolate hummus photos on Instagram @BritandCo!

(Recipe and photos via Sara Cagle / Brit + Co)