Pin I discovered chocolate hummus by accident one lazy Sunday afternoon, rummaging through my pantry for something to satisfy a sudden sweet craving without the sugar crash. I grabbed a can of chickpeas—meant for dinner—and wondered if the creamy, nutty base could transform into something dessert-like. Three minutes in the food processor and I had this velvety dip that tasted like brownie batter but felt somehow lighter, guiltless. My partner walked in mid-blend and raised an eyebrow, but one taste changed everything.
I brought this to a potluck expecting blank stares and got mobbed instead; people couldn't believe it was chickpeas underneath all that chocolate. A friend's kid asked for the recipe before even finishing her first bite, and watching grown-ups dip strawberries into something so unexpectedly delicious reminded me that the best food discoveries are the ones that break your assumptions.
Ingredients
- Chickpeas: The secret foundation—mild and creamy when blended, they become invisible but essential, carrying all that chocolate richness while adding 4 grams of protein per serving.
- Tahini: This is where the magic happens; it creates that silky, restaurant-quality texture money can't buy pre-made, and it pairs beautifully with cocoa in ways you wouldn't expect.
- Unsweetened cocoa powder: Non-negotiable for deep chocolate flavor without grittiness; Dutch-process cocoa gives a slightly smoother taste if you have it.
- Maple syrup: Use the real thing here—it sweetens while adding subtle vanilla notes that elevate the whole thing beyond just tasting like chocolate.
- Almond milk: Any plant-based milk works, but almond adds a faint nuttiness that plays well with the tahini; add it gradually since the final texture depends on it.
- Vanilla extract: Two teaspoons seems generous, but it rounds out the chocolate and prevents that flat, one-note sweetness.
- Salt: A quarter teaspoon cuts through richness and makes the chocolate sing—trust it even though it seems tiny.
- Chocolate chips and nut butters: Optional, but they add texture and depth; I pulse them in at the end so you get little pockets of flavor.
Instructions
- Gather and prep:
- Drain and rinse your chickpeas under cold water until the foam disappears; this removes excess starch and gives you a cleaner, silkier result. Have all your ingredients measured and ready because once you start blending, you'll want to keep the momentum.
- Build the base:
- Drop chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt into your food processor at once. Pulse a few times to break everything down, then blend on high for a full minute, stopping to scrape the sides with a spatula halfway through—you're looking for zero graininess.
- Reach for silkiness:
- If it's thicker than peanut butter, add almond milk one tablespoon at a time while blending, because the texture should spread like soft-serve, not stiff paste. Taste now and adjust sweetness or cocoa to your preference; this is your moment to make it exactly right.
- Add texture if desired:
- Gently pulse in chocolate chips or a spoonful of nut butter until you see tiny specks throughout—don't over-blend or they'll disappear. The goal is pockets of surprise, not chunks.
- Finish and serve:
- Transfer to a bowl and let it chill for 20 minutes if you have time, though room temperature works fine. Surround with fruit, crackers, or pretzels and watch it disappear faster than you'd think possible.
Pin The moment someone I thought didn't like chickpeas asked to take some home in a container, I realized this recipe does something special—it doesn't just taste good, it changes minds. Food that bridges those gaps between what people expect and what they actually love always feels like a small victory.
Why This Works as a Snack
Chickpeas are packed with fiber and plant protein, so this isn't a sugar spike followed by a crash; it's the kind of snack that keeps you satisfied for hours. The healthy fats from tahini and the natural sweetness mean you get richness without the processed ingredient list, and because it's so creamy, a small spoonful feels decadent enough to curb even serious chocolate cravings.
Storage and Make-Ahead Simplicity
Refrigerate it in an airtight container and it keeps for five days, but honestly it's usually gone faster. If you want to meal-prep, blend everything except optional mix-ins and add those just before serving for maximum texture contrast.
Ways to Use It
Beyond the obvious dipping setup, I've spread this on toast with sliced bananas, swirled it into coconut yogurt, and even used it as a frosting-like layer in dessert parfaits. The possibilities open up once you stop thinking of it as just hummus and start treating it like the decadent chocolate cream it actually is.
- Spread generously on whole grain toast with almond butter and fresh berries for a protein-packed breakfast.
- Layer into yogurt or oat-based bowls for a hidden chocolate moment mid-snack.
- Offer it at gatherings and watch the surprise on people's faces when you reveal it's made from chickpeas.
Pin This recipe proved to me that the best kitchen discoveries often come from working with what you have and trusting your instincts. Make this when you need something that feels indulgent but nourishing, and share it with someone expecting something ordinary.
Recipe FAQ
- → Can I use other plant-based milks?
Yes, almond milk is a suggestion, but oat, soy, or coconut milk can also be used to achieve a creamy texture.
- → How can I adjust the sweetness?
Adjust the amount of maple syrup or agave syrup to suit your taste, adding gradually until preferred sweetness is reached.
- → Is tahini essential for this dip?
Tahini adds nuttiness and creaminess, but sunflower seed butter may be used as a nut-free alternative.
- → How long does this dip stay fresh?
Store in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.
- → Can I add chocolate chips or nut butter?
Yes, adding dairy-free chocolate chips or nut butter enhances texture and richness, but they are optional.
- → What are some serving suggestions?
Serve chilled or at room temperature with fresh fruit, pretzels, crackers, or spread on toast.