Creamy Chocolate Hummus Dip (Print)

A smooth, chocolate-flavored chickpea spread ideal for snacks or dipping, packed with plant-based protein.

# Components:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened almond milk or other plant-based milk
03 - 1/4 cup tahini

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder
05 - 1/4 cup maple syrup or agave syrup
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt

→ Optional Add-ins

08 - 1 to 2 tablespoons dairy-free chocolate chips
09 - 1 to 2 tablespoons peanut butter or almond butter

# Directions:

01 - Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt to a food processor or high-speed blender.
02 - Process until the mixture is very smooth and creamy, scraping down the sides as necessary. Add almond milk one tablespoon at a time to adjust consistency if desired.
03 - Taste and modify sweetness or cocoa intensity according to preference.
04 - If desired, pulse in chocolate chips or nut butter to enhance texture and flavor.
05 - Transfer to a serving bowl and chill or serve at room temperature alongside fruit, pretzels, or crackers.

# Expert Advice:

01 -
  • It tastes indulgent but actually delivers real protein and whole ingredients.
  • No cooking required means you can have it ready in less time than it takes to brew coffee.
  • Works as breakfast spread, afternoon dip, or sneaky dessert depending on your mood.
02 -
  • The texture depends almost entirely on how much milk you add—start conservative and add more gradually, because once it's too thin, you can't fix it.
  • Don't skip the salt; it's not about making it savory but about making chocolate taste like chocolate instead of just sweet.
03 -
  • Quality cocoa powder makes a shocking difference; unsweetened Dutch-processed has a deeper, less bitter flavor than natural cocoa.
  • If your blender struggles or keeps leaving chunks, you might need a touch more almond milk, or switch to a food processor if you have one.
Back