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Instant Pot Chocolate Peanut Butter Hummus

  • Author: Karen Petersen
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x


Make a chocolate dip that’s a little healthier using chickpeas! This is great as a dip for fruit and pretzels. Dried chickpeas can be cooked very quickly in the Instant Pot.


  • 3/4 cup dried chickpeas (soaked or not)
  • 2 1/2 cups water
  • 1/4 cup peanut butter
  • 6 Tbsp maple syrup
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt


  1. Add the chickpeas and the water into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes on high pressure or 25 minutes for soaked chickpeas. (You can also cook the chickpeas in your slow cooker for 8-10 hours on low or 4-5 hours on high.)
  2. Once the time is up move the valve to venting and remove the lid. Drain the liquid off of the chickpeas using a colander but reserve the liquid for later. Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla and kosher salt to a blender or food processor. Add in about ½ cup of the reserved liquid. Blend until smooth and creamy. Add in more liquid if needed to get to your desired consistency.
  3. Serve the dip with apple slices, bananas, pretzels or graham crackers.


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Dessert
  • Method: Instant Pot