Save I discovered chocolate hummus by accident on a Tuesday afternoon when I was standing in my kitchen staring at a can of chickpeas and wondering what on earth to do with them. My friend Sarah had been raving about this sweet-savory fusion dip she'd tried at a café, and I thought, why not attempt it at home? Five minutes later, after a blur of blending and tasting, I had something that tasted like chocolate mousse mixed with creamy earthiness—and I couldn't stop eating it straight from the bowl.
The real test came when I brought it to a Sunday potluck and watched people's faces light up as they tasted it—nobody expected something so silky and chocolatey to be made from beans and cocoa powder. Someone asked if I'd bought it from a fancy health food store, which honestly felt like the highest compliment.
Ingredients
- Chickpeas (1 can, drained and rinsed): These form the creamy base that makes the hummus so satisfying and give you that quiet protein boost that keeps hunger at bay.
- Unsweetened almond milk (1/4 cup): This is your secret to achieving that spoonable, restaurant-quality texture without any grittiness.
- Tahini (1/4 cup): It adds richness and a subtle nutty undertone that deepens the chocolate flavor in unexpected ways.
- Unsweetened cocoa powder (1/3 cup): Use the good stuff here—the deeper and more intense the cocoa, the better your final dip will taste.
- Maple syrup (1/4 cup): This sweetens without overpowering; agave works too if that's what you have on hand.
- Vanilla extract (2 tsp): Just enough to round out the chocolate without making it taste like frosting.
- Salt (1/4 tsp): A tiny pinch that makes the chocolate sing and balances sweetness.
- Chocolate chips and nut butter (optional): Pulse these in if you want texture and extra flavor, but skip them if you prefer silky smoothness.
Instructions
- Gather and measure everything:
- Have all your ingredients ready before you start blending so you're not hunting for vanilla mid-process. Drain and rinse your chickpeas thoroughly so there's no starchy liquid that could make your dip thick.
- Add everything to the food processor:
- Dump in the chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt all at once. Don't hold back—this is when the magic starts.
- Blend until completely creamy:
- Run the food processor for about 2–3 minutes, stopping halfway to scrape down the sides with a spatula so nothing hides at the bottom. You're done when you can't feel any graininess and the mixture flows like thick chocolate pudding.
- Taste and adjust:
- Take a spoon and taste it plain, then decide if it needs more sweetness or more cocoa depth. This is your moment to make it exactly yours.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in gently so you get little pockets of extra flavor rather than mixing them completely smooth.
- Serve and enjoy:
- Transfer to a bowl and eat it however you want—with fruit, crackers, pretzels, or just a spoon if nobody's looking.
Save What struck me most about this recipe is how it turned a humble pantry ingredient into something that made people slow down and savor. There's something beautiful about that kind of small kitchen magic.
Storage and Make-Ahead Tips
This dip keeps perfectly in the refrigerator for five days in an airtight container, which means you can make it on Sunday and have it ready for weekday snacking or unexpected guests. I've found that it actually tastes slightly better on day two when the flavors have had time to settle together, so don't stress if you can't serve it immediately.
Ways to Serve It
Beyond the obvious pairing with fruit and crackers, I've spread this on toast, stirred it into yogurt for a quick breakfast, and even used it as a cake frosting alternative. It's also stunning served in a shallow bowl with a drizzle of coconut oil and a sprinkle of cocoa powder on top if you want to impress someone at brunch.
Customizations and Swaps
This recipe is forgiving enough to bend to your preferences and dietary needs. Swap the almond milk for oat, soy, or coconut milk depending on what you have; use sunflower seed butter instead of tahini if you're avoiding sesame; or add a scoop of chocolate protein powder for extra muscle-building power.
- For a nut-free version, replace tahini with tahini and all nut butters with sunflower seed butter without changing anything else.
- If you want it richer, stir in a tablespoon of coconut oil or extra nut butter after blending.
- Keep tasting as you adjust sweetness so you don't overshoot and end up with something cloyingly sweet.
Save This little dip taught me that the best recipes are the ones that surprise you, and the best kitchen moments are when something simple becomes something people actually want to come back to. Make it once and watch what happens.
Recipe Help & FAQs
- → What ingredients create the creamy texture?
The combination of chickpeas, tahini, and almond milk blended together results in a smooth, creamy texture.
- → Can I adjust the sweetness of this dip?
Yes, maple syrup levels can be modified to suit your preferred sweetness without altering the overall consistency.
- → Is it suitable for those avoiding dairy and gluten?
Absolutely, this blend uses plant-based milk and naturally gluten-free chickpeas, making it vegan and gluten-free friendly.
- → What are common serving suggestions?
Serve chilled or at room temperature with fruit slices, pretzels, crackers, or spread over toast for variety.
- → How can I add extra protein?
Incorporate a scoop of plant-based protein powder like chocolate or vanilla and adjust almond milk for desired consistency.