Chocolate Hummus Sweet Dip (Print Version)

Creamy chocolate hummus with chickpeas, tahini, and cocoa for a sweet, vegan snack option.

# Components:

→ Base

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

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder
05 - 1/4 cup maple syrup
06 - 2 tsp vanilla extract
07 - 1/4 tsp salt

→ Optional Add-ins

08 - 1–2 tbsp dairy-free chocolate chips
09 - 1–2 tbsp peanut butter or almond butter

# Directions:

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

# Expert Advice:

01 -
  • It tastes indulgent and dessert-like but sneaks in real protein and whole ingredients you actually feel good about.
  • No baking, no complicated steps—just blend and eat, which means you can whip it up faster than you can feel guilty about snacking.
  • It works as breakfast spread, afternoon dip, or late-night treat, so it earns real estate in your fridge.
02 -
  • The consistency changes as it sits, so if you make it ahead, it might need a splash of milk to loosen it back up—this isn't a failure, it's just how chickpea hummus behaves, and it's totally fixable.
  • Quality cocoa powder matters more than you'd think; cheap cocoa will taste chalky and bitter, so splurge a little here because it's the star ingredient.
03 -
  • Don't skip the salt—it sounds tiny but it's what separates this from tasting like plain chocolate bean paste and makes the chocolate flavor actually pop.
  • Invest in a food processor if you make hummus regularly; a blender works but a processor handles the thick chickpea mixture with less effort and gives you better control over texture.
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