Chocolatey Creamy Chickpea Dip

# What You Need:

→ 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

# How to Make:

01 - Place chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.

02 - Blend until smooth and creamy, scraping down the sides as needed. Add additional almond milk by 1 tablespoon increments if a thinner texture is desired.

03 - Taste and modify sweetness or cocoa powder to suit preference.

04 - If desired, pulse in chocolate chips or nut butter to enhance texture and flavor.

05 - Transfer mixture to a serving dish and serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Advice:

01 -

It tastes indulgent but actually has real protein and fiber, so you're not pretending it's healthy while eating something secretly questionable.
Zero cooking required means you can make it while still in your weekend loungewear without dirtying half your kitchen.
Works as a snack, a dessert, or even a breakfast spread, which means fewer "what am I eating?" moments in your day.

02 -

Don't skip rinsing the canned chickpeas; the starchy liquid is what makes hummus taste chalky, and you want creamy, not gritty.
Cocoa powder clumps are real and frustrating, so whisk it with a fork before it hits the processor, or it'll stay grainy no matter how long you blend.
More milk doesn't always mean better; add it one tablespoon at a time or you'll end up with chocolate soup instead of dip.

03 -