Pin to Board I discovered chocolate hummus by accident on a Tuesday afternoon when I was trying to disguise chickpeas in a snack my partner would actually eat. Instead of the savory route, I grabbed the cocoa powder on a whim, added some maple syrup, and blended it all together. The result was so unexpectedly good that we ate half the batch with spoons straight from the processor. Now it's become my go-to when I want something that feels indulgent but doesn't require an oven or complicated timing.
One evening, I brought a batch to a dinner party thinking nobody would take it seriously—chocolate hummus sounded too gimmicky. Within minutes, people were coming back for seconds, asking what was in it, and looking genuinely surprised when I said chickpeas. That's when I realized this dip had crossed over from novelty to keeper, the kind of recipe that sparks conversations and makes people rethink what comfort food can be.
Ingredients
- Chickpeas: The creamy base that makes this work—drain and rinse them well so they blend smooth and take on the chocolate flavor without any tinny aftertaste.
- Almond milk: Just enough to loosen the mixture to the right consistency; start with 1/4 cup and add more only if needed, a splash at a time.
- Tahini: The secret ingredient that adds richness and helps everything bind together into pure silky chocolate bliss.
- Unsweetened cocoa powder: Use quality powder here since there's nowhere for it to hide; it's the star of the show.
- Maple syrup: Brings sweetness without being cloying, though agave or even a good honey works in a pinch.
- Vanilla extract: A small amount that deepens the chocolate flavor and makes people wonder what that mysterious something is.
- Salt: Just a pinch to make the chocolate pop and keep it from tasting flat.
- Chocolate chips and nut butter: Optional but worth it for texture and extra richness if you want to go all in.
Instructions
- Gather everything and get blending:
- Throw the chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt into your food processor or blender. Pulse it all together first, then blend on high until it's completely smooth and creamy, scraping down the sides once or twice so nothing gets left behind.
- Taste and adjust:
- Once it's silky, take a spoon and taste it. Want more chocolate? Add a bit more cocoa. Want sweeter? Drizzle in more maple syrup. Trust your palate here—this is where the recipe becomes yours.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in now so you get little bursts of flavor and texture instead of smooth paste.
- Serve it:
- Transfer everything to a bowl and chill it if you have time, though it's delicious at room temperature too. Serve with fruit, crackers, pretzels, or just eat it with a spoon when nobody's looking.
Pin to Board The real magic moment came when my nephew, who's finicky about texture, actually asked for a second helping and wanted to know if there was chocolate cake in it. Watching someone enjoy something that's actually good for them, and not knowing it, is a small kitchen victory that never gets old.
Why This Works as a Snack
Most chocolate snacks are either empty calories or taste suspiciously healthy. This one lives in the sweet spot because chickpeas bring protein and fiber without announcing themselves, and the tahini adds fat that makes everything feel satisfying. You get that chocolate fix without the crash, which means you can have some in the afternoon without affecting dinner or sleep.
Making It Your Own
Once you nail the basic version, the fun begins. I've added a scoop of plant-based protein powder when I wanted extra sustenance, swapped in almond butter for the tahini when I was out, and even mixed in a pinch of espresso powder one morning because I had it and curiosity got the better of me. The base is forgiving enough that you can experiment without ruining it.
Storage and Make-Ahead Tips
This dip keeps beautifully in the fridge for up to five days in an airtight container, so you can make a batch on Sunday and snack through the week. If you want to freeze it, you can do that too—just thaw it overnight in the fridge and give it a stir since the oil separates a bit.
- For a nut-free version, use sunflower seed butter instead of tahini and skip any nut butter mix-ins.
- If chocolate chips are a concern for allergens, check the label or just skip them and let the cocoa powder do all the talking.
- Keep extra almond milk nearby so you can adjust the consistency anytime you pull it from the fridge.
Pin to Board This recipe proved to me that the best dishes are often the ones that surprise you, that break the rules a little, and taste so good nobody cares about the philosophy behind them. Keep a can of chickpeas and some cocoa powder on hand, and you've always got something delicious ready to go.
Common Questions
- → How do I achieve a smooth texture for the dip?
Using a high-speed blender or food processor ensures a creamy, smooth consistency by thoroughly blending chickpeas, tahini, and liquids.
- → Can I adjust the sweetness to taste?
Yes, you can modify the amount of maple syrup or agave used to suit your preferred level of sweetness.
- → What are good serving suggestions for this dip?
Enjoy it chilled or at room temperature alongside fruit slices, pretzels, or spread on toast for a delicious snack.
- → Is it possible to add extra protein?
Yes, including a scoop of plant-based protein powder boosts protein content without altering the creamy texture.
- → Are there nut-free options available?
Replacing tahini with sunflower seed butter and omitting nut butter add-ins creates a nut-free version.
- → How should I store the dip?
Keep it in an airtight container refrigerated for up to five days to maintain freshness.