Easy Chocolate Hummus

This chocolate hummus recipe has become my most-requested party dip! What sounds unusual at first turns into pure magic—a rich, chocolatey treat that’s perfect for dipping everything from strawberries to pretzels.

When I first heard about chocolate hummus years ago, I was both skeptical…and curious. Chickpeas and chocolate? It sounded like one of those weird health food experiments gone wrong. But one bite completely changed my mind—it was rich, creamy, and satisfying: more like a fruit dip than hummus! I couldn’t stop thinking about it, and I knew I had to recreate it at home.

After several test batches tweaking the sweetness and texture, this chocolate hummus recipe was born. Now it’s become one of my favorite snacks for parties—kids love the chocolate flavor, adults appreciate that it’s healthier than typical dessert dips, and I love how simple it is to make! Over the years, it’s become a fan favorite recipe. Let’s make it!

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“This is AWESOME! I actually use it to dip grapes and berries in as an alternative to eating ice cream. It’s also sooo easy and filling. Woo hoo!” -Jamie

Tips for making chocolate hummus

This recipe couldn’t be simpler, but a few techniques ensure the best results (or jump to the recipe below):

1. Prepare your ingredients.

Drain the chickpeas and reserve that precious liquid (aquafaba) in a measuring cup. This liquid is your secret weapon for achieving the perfect creamy consistency.

Pro tip: If your tahini has separated in the jar, give it a good stir before measuring to ensure a smooth blend.

2. Blend to perfection.

Add chickpeas, tahini, maple syrup, cocoa powder, vanilla, salt, and a few tablespoons of aquafaba to your food processor. Blend for 30 seconds, scrape down the sides, then taste and adjust.

3. Adjust to your taste.

This is where you make it yours! Add more maple syrup if you prefer it sweeter, or more aquafaba if you want it creamier. The final consistency should be smooth and spreadable, similar to a thick chocolate frosting or nut butter.

Ingredient spotlight: tahini

What is tahini? Tahini is a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. The ingredients are simply sesame seeds and salt, making the paste vegan and gluten-free.

The most popular use for tahini is classic hummus, but it’s also great for baking. If you have tahini left over from making this homemade hummus recipe, try our top tahini recipes.

Flavor variations

Once you master the basic chocolate hummus, try these variations I’ve developed:

• Brownie batter hummus: See our Brownie Batter Hummus recipe.
• Chocolate peanut butter hummus: Replace tahini with natural peanut butter for a flavor combination that tastes like a healthy Reese’s cup.
• Mexican chocolate hummus: Add ⅛ teaspoon cinnamon and a pinch of chili powder for warming spice notes.
• Dark chocolate hummus: Use Dutch process cocoa powder instead of regular cocoa for a deeper, richer chocolate flavor with less sweetness.
• Mocha hummus: Add 1 teaspoon of instant coffee for a subtle coffee note that enhances the chocolate.

Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.

Ways to serve chocolate hummus

Chocolate hummus is more similar to a fruit dip than classic hummus. So for dipping, try fruits, pretzels and sweet crackers. Here are a few ideas:

• Fresh fruit: Strawberries, apple slices, pineapple chunks, grapes, and banana slices all pair well with the rich chocolate flavor.
• Sweet and salty options: Pretzels are my personal favorite—that sweet-salty combination is addictive! Graham crackers and vanilla wafers also work well.
• Special occasions: Try serving with cubes of angel food cake or pound cake for an fun dessert spread.
• Fun presentation: Make fruit skewers for an attractive party presentation that’s easy for guests to grab.

Storing leftovers

Store in an airtight container for 5 to 7 days. The flavors actually improve after a day as they meld together. The hummus may thicken slightly when chilled. Simply let it come to room temperature for 15 minutes before serving.

This is perfect for party prep since it can be made several days in advance. Just prepare your dippers fresh on the day of serving.

Dietary notes

This chocolate hummus recipe is vegetarian, vegan, gluten-free, plant-based, dairy-free, naturally sweet, and refined sugar free.

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Easy Chocolate Hummus

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4.5 from 10 reviews

This chocolate hummus recipe has become my most-requested party dip! What sounds unusual at first turns into pure magic—a rich, chocolatey treat that’s perfect for dipping everything from strawberries to pretzels.

• Author: a Couple Cooks
• Prep Time: 0 minutes
• Cook Time: 5 minutes
• Total Time: 5 minutes
• Yield: 8
• Category: Snack
• Method: Food Processor
• Cuisine: American

Ingredients

• 15-ounce can chickpeas (1 ½ cups cooked)
• ¼ cup tahini*
• 1/3 to 1/2 cup maple syrup or agave syrup
• ⅓ cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

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Instructions

1. Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
2. To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to sweeten the taste even further. Add additional 1 to 2 tablespoons aquafaba and puree again to come to a creamy consistency. Store refrigerated for 5 to 7 days.
3. Serve with pretzels, pineapple, green apple slices, and strawberries.

Notes

*Or, use peanut butter for a fun variation. Recipe updated 5/30/25 to update sweetener and cocoa powder quantities to address reader comments. 

Nutrition info calculated based on about 3 tablespoons per serving.

Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.

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Other healthy chocolate recipes you might enjoy

Here are a few more chocolate recipes to try:

01

Chocolate Zucchini Muffins

02

Healthy Chocolate Pudding Snack

03

Brownie Batter Hummus

04

Chocolate Strawberry Smoothie

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Easy Pinwheel Recipe

This pinwheel recipe has become my go-to appetizer for every party! These colorful tortilla roll-ups are loaded with Italian-inspired flavors and look absolutely stunning on any party platter.

One of the best finger food recipes there is? A good pinwheels recipe! For years I struggled to find the perfect pinwheel recipe that looked as good as it tasted. The tortillas would unroll and they’d end up looking sad and misshapen.

After countless trials, I finally cracked the code! This Italian-inspired pinwheels recipe with spinach and sun-dried tomatoes has become my signature party appetizer. Here are all the tricks to making a beautiful roll up so you’ve got perfect pinwheels for your appetizer trays!

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“Love these pinwheels! Served the Classic Pinwheels and the Black Bean Tortilla Rollups to a mixed crowd of 50+ adults and children and everyone loved them! Your website has so many amazing recipes! Thank you so much for all of the healthy lunch and snack ideas!”
-Karla

The secret to perfect pinwheels

1. Buy at least 10-inch tortillas

Size matters with pinwheels! Here’s what to know:

• Buy tortillas marked burrito size or at least 10-inch tortillas. Don’t buy the large tortillas that work for quesadillas or tacos: they’re too small and they make a roll-up that doesn’t have enough spirals.

• If you can’t find them, I recommend holding out for large tortillas if you’re serving these for entertaining. Of course if you don’t mind the look for less spirals, you can use any size you like.

2. Roll the tortillas very tightly

Many roll up recipes don’t provide any specifics on how to roll the pinwheels. But if you don’t roll it right, you’ll get haphazard looking tortilla roll ups. Here’s what to do:

• Spread on a thin layer of filling. I’ve found that ⅓ cup is a good baseline, then sprinkle any chunks of meat, cheese or veggies on top.
• Roll the tortillas as tightly as possible, especially at the beginning. If you’re not scrupulous about a tight roll at the beginning, you’ll have a hole in the roll.

3. Refrigerate at least 2 hours.

The refrigeration time is important because it gives the filling time to set and makes just the right texture on the pinwheel. The 2-hour refrigeration helps the filling set and allows the tortillas soak up a bit of the moisture from the cheese filling. This causes them to puff out just a bit, which looks lovely when you cut into the pinwheel.

Flavor variations

There are lots of ingredients to customize if you want to get creative! Here are lots of ideas on how to make new flavors of pinwheels following this basic recipe:

• Mexican-style: Replace the Italian ingredients with salsa, cheddar cheese, black olives, and green onions for a southwestern twist (or try Mexican Pinwheels).
• Classic: Use cheddar cheese, add ranch seasoning to taste, use chopped red pepper, green onion and black olives as filling
• Pizza pinwheels: Spread pizza sauce over the cream cheese and add your favorite pizza toppings like pepperoni, bell peppers, and Italian cheeses.
• Spinach artichoke pinwheels: Substitute goat cheese for cream cheese and add roasted red peppers for an elegant appetizer worthy of sophisticated gatherings.

Storing leftovers

These pinwheel appetizers are perfect for entertaining because they can be made ahead. Prepare the rolls up to 24 hours in advance, but slice them just before serving for the freshest appearance.

Keep wrapped rolls in an airtight container in the refrigerator. They’ll stay good for up to 3 days, though the tortillas will soften over time so they are best eaten within 24 hours.

Dietary notes

This pinwheel recipe is vegetarian. For gluten-free, find burrito-sized tortillas that are gluten-free. For vegan, use vegan cream cheese or your favorite vegan spread; omit the mozzarella or use vegan mozzarella.

Frequently asked questions

Can I use different types of tortillas?

While flour tortillas work best for their flexibility, you can use whole wheat or even spinach tortillas for different flavors and colors. Just make sure they’re the large burrito size!

How do I prevent the filling from leaking out?

Don’t overfill (stick to ⅓ cup per tortilla), roll very tightly, and make sure your spinach is completely dry. Also, refrigerating long enough helps the filling set properly.

Can I freeze these pinwheel appetizers?

I don’t recommend freezing assembled pinwheels as the texture changes significantly.

What if I can’t find large tortillas?

Smaller tortillas won’t create the same impressive spiral effect, so I recommend finding 10-inch tortillas for best results.

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Easy Pinwheel Recipe

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5 from 1 review

This pinwheel recipe has become my go-to appetizer for every party! These colorful tortilla roll-ups are loaded with Italian-inspired flavors and look absolutely stunning on any party platter.

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 40 pinwheels
• Category: Appetizer
• Method: Raw
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 cups (5 ounces) fresh baby spinach leaves or ½ cup defrosted frozen spinach
• 4 burrito size 10-inch* flour tortillas
• 8 ounces cream cheese or soft goat cheese
• ⅓ cup finely chopped sun dried tomatoes in oil or jarred roasted red peppers
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¾ cup shredded mozzarella cheese

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Instructions

1. Cook the spinach: Place the spinach leaves in a skillet with ¼ cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.) 
2. Chop the filling ingredients: Chop the sundried tomatoes or bell peppers. 
3. Make the filling: To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
4. Roll the pinwheels: Place a tortilla on a cutting board, and spread it with ⅓ cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time. 

Notes

*The 10-inch size is best for getting the best look to your pinwheels. We recommend getting this size if at all possible!

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Other easy appetizers you might enjoy

01

5-Minute Bean Dip

02

Homemade Hummus

03

Easy Fruit Dip

04

Easy Ranch Dip

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Strawberry Popsicles

This strawberry popsicles recipe is homemade with real strawberries and naturally sweetened with maple syrup! They’re tastier than store-bought versions and take just minutes to prepare.

Once you discover how simple it is to make popsicles at home using just real fruit, there’s no going back! So here’s master strawberry popsicle recipe that our entire family adores (both the kids and me and Alex).

These strawberry popsicles have a big fruity flavor that comes from using actual fruit and a little bit of creaminess from coconut milk. The secret ingredients are a tiny bit of balsamic vinegar and vanilla, which intensify the strawberry flavor! You can also dip them in dark chocolate (totally optional—they’re delicious both ways), which turns them into a sort of healthy Magnum bar. My kids especially are obsessed with these!

What makes these strawberry popsicles special

I’ve found that many strawberry popsicle recipes can come out too hard and icy, or don’t have great flavor. After testing countless variations, I’ve discovered what makes the perfect homemade strawberry popsicles:

• Real fresh strawberries: Using fresh berries creates a vibrant, authentic taste that artificial versions simply can’t match.
• Coconut milk magic: Full-fat coconut milk creates that perfect creamy texture without dairy. It adds richness while letting the strawberry flavor shine through.
• Natural sweetening: Maple syrup provides sweetness with more complex flavor than regular sugar.
• The balsamic secret: Just one teaspoon of balsamic vinegar brightens the strawberry flavor dramatically. It’s my secret ingredient that makes people ask “What makes these taste so good?”

A note about popsicle molds

Ale and I just got these new silicone popsicle molds that we love for two reasons. First, they’re very easy to pop the popsicles out (versus our other molds where you have to run warm water and tug on the stick to pull it out).

The other great thing is that they are very small: but they’re the perfect serving size! Each mold fits a little over 2 tablespoons mixture before freezing. It’s a great way to make a healthy treat! If you have larger molds, it will make approximately half the amount of popsicles.

How to make strawberry popsicles

These come together in just a few minutes of active time, then the freezer does all the work:

1. Blend.

Combine strawberries, coconut milk, maple syrup (start with 3 tablespoons and add more to taste), balsamic vinegar, and vanilla in a blender. Blend until completely smooth.

Sweetness tip: Remember that freezing dulls flavors, so your mixture should taste slightly sweeter than you want the final popsicles to be. I usually start with 3 tablespoons of maple syrup and adjust from there.

2. Fill and freeze.

Pour the mixture into popsicle molds, insert sticks, and freeze for 3-4 hours until completely solid. Don’t rush this step—partially frozen popsicles will fall apart when you try to remove them.

3. Optional chocolate coating.

For an extra special treat, melt dark chocolate chips with a tiny bit of olive oil (this keeps the chocolate from cracking when frozen). Dip the frozen popsicles quickly and place on parchment paper.

Chocolate success: Work fast when dipping! The cold popsicles will set the chocolate immediately, so have your parchment paper ready before you start dipping.

A few tasty variations

Once you master the basic strawberry popsicles, try these variations I’ve developed:

• Strawberry-banana: Add half a ripe banana to the blender and use half the coconut milk for extra creaminess and natural sweetness.
• Strawberry-mint or basil: Add a few fresh herb leaves to the blender before blending. (As a note, my kids like these less—but I love the added element!)
• Strawberry-coconut: Add 2 tablespoons of shredded coconut to the mixture for more tropical flavor and texture, or sprinkle chocolate over the chocolate before it sets.

Storage tips

These strawberry popsicles keep well in the freezer. Once fully frozen in the molds, transfer popsicles to an airtight container or freezer bag to prevent freezer burn. They’ll keep for up to 1 month.

Serving trick: Let chocolate-coated popsicles sit at room temperature for just a minute before eating—this prevents the chocolate from being too hard to bite.

Dietary notes

These strawberry popsicles are vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use frozen strawberries?

This recipe is best with fresh berries. If you must, thaw the strawberries and slice them to measure. You may need to add extra maple syrup since frozen berries are generally not as sweet.

What if I don’t have coconut milk?

I suggest finding coconut milk for this recipe. If you don’t have it or have an allergy, you can try it with milk or yogurt.

How do I prevent ice crystals?

Using full-fat coconut milk helps create a smoother texture, and the natural sugars in the fruit and maple syrup also help. Blending thoroughly is key to preventing crystallization.

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Strawberry Popsicles

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This strawberry popsicles recipe is homemade with real strawberries and naturally sweetened with maple syrup! They’re tastier than store-bought versions and take just minutes to prepare.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Freeze Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 8 small or 4 large (1 ¼ cup total mixture)
• Category: Dessert
• Method: Frozen
• Cuisine: Popsicle
• Diet: Vegan

Ingredients

• 1½ cups sliced strawberries (about 8 ounces)
• ½ cup full-fat coconut milk
• 3 tablespoons to ¼ cup maple syrup
• 1 teaspoon balsamic vinegar
• ½ teaspoon vanilla extract

For the chocolate coating (optional)

• ¾ cup dark chocolate chips
• 1 teaspoon olive oil

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Instructions

1. Make the popsicle mixture: Place strawberries, coconut milk, maple syrup, balsamic vinegar, and vanilla extract in a blender. Blend until smooth. Taste and add the additional tablespoon maple syrup if desired, depending on the sweetness of the berries (see Notes).
2. Freeze the popsicles: Insert sticks and pour the mixture into popsicle molds. Freeze for 3 to 4 hours until completely solid.
3. Prepare the chocolate coating: Place chocolate chips and olive oil in a dry glass measuring cup or small glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on high power for 30 seconds, then stir. Continue microwaving in 10-second intervals, stirring between each, until mostly melted with just a few chunks remaining. Keep stirring until all chocolate chunks disappear and the mixture is perfectly smooth. Pour into a small, narrow cup for easy dipping.
4. Dip the popsicles (optional): Remove popsicles from molds. Working quickly, dip each popsicle into the melted chocolate until fully covered. Hold for a moment to let the chocolate begin to harden, then place on parchment paper to prevent sticking.
5. Final freeze: Return dipped popsicles to the freezer for another 30 minutes to set the chocolate coating completely before serving. Store finished popsicles in an airtight container in the freezer for up to 1 month.

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