Save I discovered chocolate hummus by accident on a Tuesday afternoon when I was ransacking the pantry for something sweet but didn't want to bake. There in my food processor sat the remnants of last week's chickpea curry, a half-used jar of tahini, and a moment of pure inspiration: what if hummus could taste like dessert? Twenty minutes later, I had a bowl of something so creamy and deeply chocolatey that my roommate literally stopped mid-sentence to ask for the recipe. It felt like I'd cracked some delicious code.
The first time I served this at a potluck, I labeled it vaguely as "chocolate dip" and watched grown adults come back for thirds, convinced I'd made something from scratch. When someone finally asked for my secret, I remember feeling almost smug admitting it was hummus. The confusion on their faces made it somehow taste even better.
Ingredients
- Chickpeas: One drained and rinsed can gives you the creamy base and sneaky protein that makes this feel substantial, not like eating frosting from a jar.
- Tahini: This is what makes the texture impossibly smooth, but start with the full amount and don't undersell it.
- Almond milk: Use unsweetened so the maple syrup stays in charge of sweetness, and keep some extra nearby because you'll likely need to thin it out.
- Cocoa powder: Unsweetened is non-negotiable here; it gives you control over the final sweetness and deepens the flavor in a way sweet cocoa mixes just cannot.
- Maple syrup: It dissolves instantly into the mix and creates a subtle complexity that regular sugar never quite achieves.
- Vanilla extract: Two teaspoons sounds bold, but it's what makes people pause and say "what is that?" in the best way.
- Salt: Just a quarter teaspoon, but it's the difference between chocolate hummus and chocolate paste that tastes flat.
- Chocolate chips: Optional but genuinely worth the texture contrast; use dairy-free if vegan, and don't pulse them too much or you'll lose that little bite.
- Nut butter: Adds richness and a subtle earthiness that plays beautifully against the cocoa; swirl it in at the end for pockets of deeper flavor.
Instructions
- Combine your base:
- Put the chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt into your food processor. If you're using a blender instead, work in two smaller batches so nothing gets stuck at the bottom.
- Blend until it feels like silk:
- Run it for about three minutes, scraping down the bowl whenever the mixture tries to climb the sides. You're looking for something smooth enough to dip a strawberry into without chunks, but still thick enough to hold its shape on a cracker.
- Check and adjust:
- Taste it now. If it needs more sweetness, add a splash more maple syrup; if the cocoa feels too strong, thin it with another tablespoon of milk. This is your dish, so trust your instinct.
- Add texture if you're feeling it:
- Pulse in chocolate chips or nut butter just until they're scattered throughout but still visible. Stop before they disappear completely.
- Serve it:
- Spoon into a bowl, maybe drizzle a little nut butter on top for show, and surround it with fruit, pretzels, or just some good bread for spreading. Chilled tastes silkier, but room temperature lets the flavors sing more openly.
Save There's something almost sacred about finding a way to eat something that feels forbidden but isn't. My sister came home from a brutal workout and I silently handed her a bowl with berries and a spoon, and she cried a little because it tasted like chocolate cake but didn't make her feel guilty. That's when I knew I'd made something worth repeating.
Why This Works as a Dessert Substitute
The magic happens because you're leaning on the natural sweetness and richness of tahini and maple syrup instead of relying on refined sugar or chocolate to carry the whole weight. Chickpeas disappear into the texture completely, leaving behind only creaminess and protein. Your brain tastes chocolate and dessert, but your body knows it's eating legumes and whole plant foods, which somehow makes the indulgence feel earned rather than stolen.
Storage and Make-Ahead Logic
Chocolate hummus actually improves after a day in the fridge, as the flavors settle and marry into something rounder and deeper. Keep it in an airtight container and it'll hold for five days, though honestly I've rarely seen it last that long. If you're thinking ahead, you can make a double batch and portion it into small jars for grab-and-go breakfasts or midday moments when you need a small comfort.
Swaps and Customizations That Actually Work
This recipe is forgiving because chickpeas are mild and the cocoa powder is in charge of flavor. You can swap maple syrup for agave or honey without changing anything, or use oat milk or coconut milk instead of almond milk if that's what you have. For nut-free eating, sunflower seed butter works perfectly in place of tahini, and it brings its own subtle nuttiness that feels natural here.
- Add a scoop of chocolate or vanilla plant-based protein powder for extra protein, but add a splash more milk to keep the texture right.
- Stir in a teaspoon of instant espresso powder if you want to deepen the chocolate flavor without making it sweeter.
- Try a pinch of cinnamon or cayenne if you're feeling adventurous; even a tiny amount creates intrigue.
Save This is the kind of recipe that sneaks into your regular rotation and becomes the thing people ask you to bring. It sits at that perfect intersection of easy, impressive, and genuinely good for you.
Common Questions
- → What gives this dip its creamy texture?
The combination of tahini, almond milk, and blended chickpeas creates a smooth, creamy texture.
- → Can I adjust the sweetness level?
Yes, sweetness can be tailored by adding more or less maple syrup or agave syrup to taste.
- → Is this dip suitable for vegan and gluten-free diets?
Absolutely, it uses plant-based ingredients and is naturally gluten-free.
- → How can I modify the dip’s consistency?
Simply add almond or other plant milk tablespoon by tablespoon until desired creaminess is reached.
- → Are there optional add-ins to enhance flavor?
Yes, chocolate chips or nut butters like peanut or almond can be stirred in for extra texture and richness.
- → What are some serving suggestions for this dip?
Enjoy it with fresh fruit, pretzels, crackers, or spread on toast for a flavorful snack.